Golden Crispy Beer-Battered Fish N Chips
Golden Crispy Beer-Battered Fish N Chips
Ingredients
For the Fish
- 2 pounds cod fillets, pat dried
- 1 teaspoon salt, for seasoning fish
- 1/2 teaspoon black pepper, for seasoning fish
For the Beer Batter
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 12 fluid ounces cold beer
For the Chips and Frying
- 2 potatoes, large, peeled and cut into thick-cut fries
- as needed oil, for deep frying
- as needed salt, for chips, to taste
For Serving
- as needed lemon wedges
- as needed tartar sauce
Instructions
- 1
Pat the cod fillets thoroughly dry with paper towels. Season both sides of the fish fillets with salt and black pepper.
⏱️ 5 min
- 2
Peel the potatoes and cut them into thick-cut fries.
⏱️ 5 min
- 3
Rinse the cut potato chips thoroughly under cold water to remove excess starch. Pat them completely dry with paper towels; this is a crucial step for crispy chips.
⏱️ 5 min
- 4
Heat a sufficient amount of oil in a deep pot or Dutch oven to 300°F. Fry the potato chips in batches for 5-7 minutes. During this first fry, the chips should soften but not yet brown. Remove the softened chips from the oil and drain them on a wire rack.
⏱️ 10 min•🌡️ 300
- 5
In a large bowl, combine the dry ingredients for the batter: all-purpose flour, cornstarch, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder. Whisk these dry ingredients together until well combined.
⏱️ 5 min
- 6
Gradually pour in the cold beer into the dry mixture, whisking continuously until the ingredients are just combined. Avoid overmixing; a few small lumps in the batter are acceptable. The batter should achieve a consistency thick enough to fully coat the fish.
⏱️ 3 min
- 7
Increase the oil temperature to 375°F. Fry the blanched chips again in batches for 2-4 minutes, or until they turn golden brown and become crispy. Once fried, remove the chips from the oil and drain them on a wire rack. Immediately sprinkle the hot chips with salt to taste. Keep them warm while frying the fish.
⏱️ 7 min•🌡️ 375
- 8
Dip each seasoned cod fillet completely into the prepared beer batter, ensuring an even coating. Carefully lower the battered fish into the 375°F hot oil. Fry the fish for 5-7 minutes, flipping it once halfway through, until it is golden brown on both sides and cooked through. The internal temperature of the fish should reach 145°F.
⏱️ 7 min•🌡️ 375
- 9
Remove the fried fish from the oil and place it on a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min - 10
Serve the hot, crispy beer-battered fish and golden chips immediately. Garnish with lemon wedges and serve alongside tartar sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Crispy Beer-Battered Fish N Chips
For the Fish
- 2 pounds cod fillets, pat dried
- 1 teaspoon salt, for seasoning fish
- 1/2 teaspoon black pepper, for seasoning fish
For the Beer Batter
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 12 fluid ounces cold beer
For the Chips and Frying
- 2 potatoes, large, peeled and cut into thick-cut fries
- as needed oil, for deep frying
- as needed salt, for chips, to taste
For Serving
- as needed lemon wedges
- as needed tartar sauce
Instructions
- 1
Pat the cod fillets thoroughly dry with paper towels. Season both sides of the fish fillets with salt and black pepper.
⏱️ 5 min - 2
Peel the potatoes and cut them into thick-cut fries.
⏱️ 5 min - 3
Rinse the cut potato chips thoroughly under cold water to remove excess starch. Pat them completely dry with paper towels; this is a crucial step for crispy chips.
⏱️ 5 min - 4
Heat a sufficient amount of oil in a deep pot or Dutch oven to 300°F. Fry the potato chips in batches for 5-7 minutes. During this first fry, the chips should soften but not yet brown. Remove the softened chips from the oil and drain them on a wire rack.
⏱️ 10 min•🌡️ 300 - 5
In a large bowl, combine the dry ingredients for the batter: all-purpose flour, cornstarch, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder. Whisk these dry ingredients together until well combined.
⏱️ 5 min - 6
Gradually pour in the cold beer into the dry mixture, whisking continuously until the ingredients are just combined. Avoid overmixing; a few small lumps in the batter are acceptable. The batter should achieve a consistency thick enough to fully coat the fish.
⏱️ 3 min - 7
Increase the oil temperature to 375°F. Fry the blanched chips again in batches for 2-4 minutes, or until they turn golden brown and become crispy. Once fried, remove the chips from the oil and drain them on a wire rack. Immediately sprinkle the hot chips with salt to taste. Keep them warm while frying the fish.
⏱️ 7 min•🌡️ 375 - 8
Dip each seasoned cod fillet completely into the prepared beer batter, ensuring an even coating. Carefully lower the battered fish into the 375°F hot oil. Fry the fish for 5-7 minutes, flipping it once halfway through, until it is golden brown on both sides and cooked through. The internal temperature of the fish should reach 145°F.
⏱️ 7 min•🌡️ 375 - 9
Remove the fried fish from the oil and place it on a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min - 10
Serve the hot, crispy beer-battered fish and golden chips immediately. Garnish with lemon wedges and serve alongside tartar sauce.
⏱️ 2 min