There are very few ingredients needed to make this classic recipe. What makes fish and chips such a popular pub food is the thick, crispy, crunchy outer layer while maintaining the tender, white and flaky fish on the inside.
The ‘secret’ to this success is simple and only requires a few steps.
- Equal parts beer to flour. Allow the beer to foam and activate.
- Make sure the fish is patted completely dry.
- Lightly coat the fish in flour before dredging. This will help the batter stay on the fish.
How to make classic beer battered fish ‘n chips:
Full printable recipe is below
Any restaurant chef will tell you that a lot of food is ‘precooked’ or ‘flash fried’ which means it is partially cooked. Pre frying or roasting dramatically reduces turnout times. The chips in this recipe will go through this same process by cooking them twice.
- Begin by slicing the potatoes and placing the chips in cold water. Place enough oil in a deep skillet or fryer to cover the fries and heat it up to 325°-330°F. Fry the potatoes for approximately 2-4 minutes. They will not get crisp during this time.
- Once the potatoes are all fried, bring the oil temperature up to 370° and begin preparing the fish by coating them in the beer batter and frying until golden.
- After the fish is all fried, the potatoes will go back in the oil to finish cooking and get extra crispy.
- Serve with tartar sauce and ketchup.
This is a great Friday night option during Lent or if you are feeding a crowd. Fish is inexpensive and a less meaty option for those who are looking for it.Print
- 6 fish fillet (cod, pollock, tilapia, or your choice of white fish)
- 2 Cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 12 ounces flavorful beer (IPA)
- Vegetable oil for frying
- 4 large Russet potatoes, peeled and sliced into large fingers (recommend use mandolin slicer)
- Salt and pepper to taste
For the chips:
- Place the potatoes in a bowl of ice water for 20-30 minutes.
- Heat the vegetable oil in a deep heavy skillet, or deep fryer to 330° F.
- Drain the potatoes and dry them thoroughly with a kitchen towel.
- Carefully, fry the potatoes, about 1 cup at a time, in the hot oil for about 2 minutes.
- Remove with a slotted strainer and drain over paper towels.
- Repeat until all potatoes have gone through the 1st frying cycle.
- Increase the oil temperature to 370°F.
For the fish:
- In a large bowl, stir together the flour, baking powder, salt, onion powder, and garlic powder. Next, add in the ice cold beer. Stir to mix. Allow the batter to foam for several minutes.
- Pat the fish completely dry and dip into a little more flour before adding them to the batter. Allow the excess batter to drip off.
- Carefully add the fish to the 370°F oil.
- Cook until the fish is golden, 2-3 minutes and drain over paper towels.
- To finish the chips, fry the pre-cooked potatoes in the 370°F oil.
- Fry until they are golden brown, and crisp, about 4 more minutes.
- Serving Size: 1