Samwise Gamgee’s Beer-Battered Fish and Chips
Samwise Gamgee’s Beer-Battered Fish and Chips
Ingredients
For the Thick-Cut Chips
- 4 russet potatoes, large, peeled and cut into 1/2-inch thick fries
- 8 cups cold water
- 1 tablespoon salt
- 6 cups vegetable oil, for frying
For the Beer-Battered Fish
- 1 1/2 pounds cod fillets, skinless, boneless, cut into 4-6 ounce portions
- 1 1/2 cups all-purpose flour, plus 1/4 cup for dredging
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 12 fluid ounces lager beer, cold
- 6 cups vegetable oil, for frying
For the Tartar Sauce
- 1 cup mayonnaise
- 1/4 cup dill pickles, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 4 lemon wedges
- as needed malt vinegar
Instructions
- 1
Prepare the chips: Place the cut potatoes in a large bowl and cover with cold water. Add the 1 tablespoon of salt and let soak for at least 30 minutes, or up to 2 hours. This helps remove excess starch for crispier fries. While the potatoes soak, prepare the tartar sauce.
⏱️ 30 min
- 2
Make the tartar sauce: In a small bowl, combine the mayonnaise, chopped dill pickles, fresh dill, lemon juice, Dijon mustard, salt, and black pepper. Stir until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
⏱️ 5 min - 3
Drain the potatoes thoroughly and pat them completely dry with paper towels. This is crucial for crispy chips and to prevent oil splattering.
⏱️ 5 min
- 4
Heat the oil for the chips: In a large, heavy-bottomed pot or Dutch oven, heat 6 cups of vegetable oil over medium-high heat until it reaches 325°F (160°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 325 - 5
First fry the chips: Carefully add about one-third of the dried potatoes to the hot oil. Do not overcrowd the pot. Fry for 5-7 minutes, or until the potatoes are tender but not yet browned. They should be cooked through but still pale. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet. Repeat with the remaining potatoes in two more batches. Let the potatoes rest for at least 10 minutes.
⏱️ 20 min•🌡️ 325
- 6
Prepare the fish and batter: Pat the cod fillets very dry with paper towels. Season lightly with salt and pepper. In a shallow dish, place the 1/4 cup of all-purpose flour for dredging. In a separate large bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gradually whisk in the cold lager beer until a smooth batter forms. Do not overmix; a few lumps are fine.
⏱️ 10 min
- 7
Increase the oil temperature for frying: While the potatoes rest and the fish is prepared, increase the oil temperature in the pot to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 8
Second fry the chips: Once the oil reaches 375°F (190°C), carefully return the par-fried potatoes to the hot oil in batches. Fry for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer to a clean wire rack set over a baking sheet. Season immediately with salt.
⏱️ 10 min•🌡️ 375
- 9
Batter and fry the fish: While the chips are crisping, dredge each fish fillet in the 1/4 cup of flour, shaking off any excess. Then, dip each floured fillet into the beer batter, ensuring it's fully coated. Carefully lower 1-2 battered fillets into the 375°F (190°C) oil. Fry for 4-6 minutes, flipping once, until the batter is golden brown and crispy, and the fish is cooked through and flakes easily. Do not overcrowd the pot. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) while you fry the remaining fish.
⏱️ 15 min•🌡️ 375
- 10
Serve immediately with the thick-cut chips, a generous dollop of tartar sauce, lemon wedges, and malt vinegar on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Samwise Gamgee’s Beer-Battered Fish and Chips
For the Thick-Cut Chips
- 4 russet potatoes, large, peeled and cut into 1/2-inch thick fries
- 8 cups cold water
- 1 tablespoon salt
- 6 cups vegetable oil, for frying
For the Beer-Battered Fish
- 1 1/2 pounds cod fillets, skinless, boneless, cut into 4-6 ounce portions
- 1 1/2 cups all-purpose flour, plus 1/4 cup for dredging
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 12 fluid ounces lager beer, cold
- 6 cups vegetable oil, for frying
For the Tartar Sauce
- 1 cup mayonnaise
- 1/4 cup dill pickles, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 4 lemon wedges
- as needed malt vinegar
Instructions
- 1
Prepare the chips: Place the cut potatoes in a large bowl and cover with cold water. Add the 1 tablespoon of salt and let soak for at least 30 minutes, or up to 2 hours. This helps remove excess starch for crispier fries. While the potatoes soak, prepare the tartar sauce.
⏱️ 30 min - 2
Make the tartar sauce: In a small bowl, combine the mayonnaise, chopped dill pickles, fresh dill, lemon juice, Dijon mustard, salt, and black pepper. Stir until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
⏱️ 5 min - 3
Drain the potatoes thoroughly and pat them completely dry with paper towels. This is crucial for crispy chips and to prevent oil splattering.
⏱️ 5 min - 4
Heat the oil for the chips: In a large, heavy-bottomed pot or Dutch oven, heat 6 cups of vegetable oil over medium-high heat until it reaches 325°F (160°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 325 - 5
First fry the chips: Carefully add about one-third of the dried potatoes to the hot oil. Do not overcrowd the pot. Fry for 5-7 minutes, or until the potatoes are tender but not yet browned. They should be cooked through but still pale. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet. Repeat with the remaining potatoes in two more batches. Let the potatoes rest for at least 10 minutes.
⏱️ 20 min•🌡️ 325 - 6
Prepare the fish and batter: Pat the cod fillets very dry with paper towels. Season lightly with salt and pepper. In a shallow dish, place the 1/4 cup of all-purpose flour for dredging. In a separate large bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gradually whisk in the cold lager beer until a smooth batter forms. Do not overmix; a few lumps are fine.
⏱️ 10 min - 7
Increase the oil temperature for frying: While the potatoes rest and the fish is prepared, increase the oil temperature in the pot to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 8
Second fry the chips: Once the oil reaches 375°F (190°C), carefully return the par-fried potatoes to the hot oil in batches. Fry for 3-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer to a clean wire rack set over a baking sheet. Season immediately with salt.
⏱️ 10 min•🌡️ 375 - 9
Batter and fry the fish: While the chips are crisping, dredge each fish fillet in the 1/4 cup of flour, shaking off any excess. Then, dip each floured fillet into the beer batter, ensuring it's fully coated. Carefully lower 1-2 battered fillets into the 375°F (190°C) oil. Fry for 4-6 minutes, flipping once, until the batter is golden brown and crispy, and the fish is cooked through and flakes easily. Do not overcrowd the pot. Remove with a slotted spoon and transfer to a wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) while you fry the remaining fish.
⏱️ 15 min•🌡️ 375 - 10
Serve immediately with the thick-cut chips, a generous dollop of tartar sauce, lemon wedges, and malt vinegar on the side.
⏱️ 1 min