Fish and Chips
This Beer Battered Fish and Chips recipe will give you flavorful fish that's crispy and golden on the outside, tender and flaky on the inside.
Servings: 4
Ingredients
FISH
- 2 pounds Cod filets, thawed and cut into evenly sized pieces and patted dry
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3/4 - 1 cup cold beer
- Vegetable Oil for frying
- Optional add-ins: paprika, Old Bay seasoning, garlic powder, cayenne
CHIPS
- 2 pounds russet or idaho potatoes peeled and cut into desired shape
- Salt and pepper to taste
Instructions
FISH
- Preheat oil in a dutch oven or deep fryer for frying to 350 degrees. Line a baking sheet with paper towels and place a wire rack on top. Set aside.
- While oil is heating, whisk together the flour, cornstarch, baking powder, salt and pepper.
- If the fish was frozen, you may need to coat it lightly with the flour mixture before proceeding to next step.
- Pour the beer into the remaining flour mixture and whisk until a thick batter is formed. You will need ¾-1 cup depending on desired batter thickness.
- Coat each piece of fish with the batter until fully coated, allowing excess to drip off.
- Place the battered fish into the preheated oil and cook for about 8-10 minutes or until golden brown and reaches 145 degrees.
- Remove fish from oil and drain on a wire rack. If desired, add the chips and cook until golden.
CHIPS
- While the oil is heating, boil the prepared potatoes in salted water for five minutes. Remove and lay out on a baking sheet to dry. Pat dry with paper towels if needed.
- Add to hot oil after fish is done and cook until lightly golden brown. (time will vary based on size and thickness).
- Remove from oil, season as desired and cool on a rack or paper towel.
Notes
- Pat the fish dry with paper towels, especially if you are using frozen fish. This will help the batter stick better.
- Only fry a few pieces at a time and don't overcrowd the pan. Overcrowding leads to soggy fish.
- Storage: Let the leftovers cool completely, then store in an airtight container in the refrigerator for 2-3 days.
- Reheating: I recommend using an air fryer if you have one, and reheating at 400℉ for a few minutes. If you don't have an air fryer, reheat in the oven at the same 400℉ until crispy and heated through. Don't try to refry or you'll end up with soggy fish.
Nutrition
Calories: 444kcal | Carbohydrates: 44g | Protein: 5g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 598mg | Potassium: 1074mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 45mg | Calcium: 74mg | Iron: 2mg
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