It’s that time of year again! Mardi Gras is the start of the lenten season. This Beer Battered Fish and Chips recipe brings back all sorts of wonderful childhood feels. Seriously, one could easily find a Friday night fish fry during lent, in almost every church and fire hall.
Southern living has got me yearning for a good fish fry. Honestly, no offense but, Southerners just do not do it like we Northerners do! The batter is thin, creating a light and crispy crust. The fish is incredibly flaky, and tender and the chips are double-fried to perfection!
Best Fish for Fish and Chips
Fish and Chips is by far Britain’s most popular culinary traditions. Yes, there are fierce debates over which fish is best. Honestly, check out the comment section of my TikTok video! Cod and Haddock tend to be the leading candidates.
Haddock vs. Cod
Haddock has more flavor than cod. In addition, the thinness of the haddock filets allow for a more consistent fry. The long length of haddock filets will make for a perfect fried fish sandwich! Haddock will fry much quicker than cod.
Cod is another popular choice for use in Beer Battered Fish and Chips. It has a milder flavor, and is a a bit firmer and thicker, than haddock.
Other Types of Fish for Fish and Chips
If you are not a fan of haddock, cod or pollock, try using any of the following fish varieties to prepare Fish and Chips:
- Mahi Mahi
Let’s Talk Beer and Batter
What type of beer you use in the batter is really a matter of preference. Light beer will give you a lighter batter. Whereas, lager will lend to a heavier batter, with a deeper, depth of flavor.
Use these tips to form the most perfect beer batter:
- Do NOT whisk in all of the beer in at one time, adding gradually is key.
- The batter should have a thin, pancake-like batter consistency.
- No need to allow the batter the batter to rest
Tips for Making Crunchy Chips
It is highly recommended to fry the chips before you fry the fish for a few reasons:
- Cooking Time: Potatoes take longer to cook than fish, especially when double-frying. By starting with the chips, you can ensure they have enough time to cook until they’re crispy and golden brown, without overcooking the fish.
- Oil Flavor: Frying the chips first avoids the chips from tasting “fishy,” as would be the case the fish was fried first.
- Keep Warm: The chips can better maintain their integrity while being kept in the oven to keep warm.
- Serving Timing: Typically, fish cooks faster than chips. Frying the chips first allows you to have both components ready to serve at the same time.
How to Make Chips
Double-frying is key. Follow these steps to create an incredible batch of thick-cut fries for Fish and Chips:
- Cut the potatoes into uniform chips (usually a bit larger than a cut for regular french fries).
- Soak the cut potatoes in cold water for at least fifteen minutes (this will help to release starch and make for a crispier fry).
- Rinse and pat the potatoes dry prior to submerging into the oil.
- Do NOT crowd the fryer (fry in batches).
- For an authentic flavor, fry in beef tallow.
- Double-fry the potatoes for a crispier fry.
- First fry should be for 3-4 minutes at 325°.
- Allow the fries to drain on paper towels after the first fry.
- Place in the freezer to cool, or cool to room temperature.
- Increase the oil temperature for the second fry to 375° and fry until golden brown.
- Lay the chips (fries) on a baking rack to drain excess grease.
- Salt the chips immediately out of the fry.
- Place the chips in a warmed oven (200°), while you prepare the fish.
How to Fry Fish
Follow these steps to ensure a light coating on the fish and a tender and flaky inside:
- Pat the fish dry prior to dredging in flour
- Season the fish filets on both sides with salt and pepper (use other spices to your liking).
- Dredging in flour will help the batter adhere to the fish.
- Ensure the oil is not too hot when frying the fish (temperature should be approximately 350°).
- Hold the fish up in the batter to allow the excess to fall.
- Gently lower the fish into the oil using a back and forth motion to allow the batter to “puff” up (this will help the fish from sticking to the bottom).
How to Serve and How to Store with Fish and Chips
Homemade coleslaw is a perfect accompaniment to Beer Battered Fish and Chips. Additionally, do NOT forget the malt vinegar and tartar sauce. Serve with plenty of lemon wedges, too!
As you may already know, leftover Fish and Chips are not going to be quite as good as they were coming out of the fry. Any leftovers should be stored in the fridge and reheated the next day. The best way to reheat is to deep fry in oil, or fry in a hot pan with a touch of oil. Alternatively, bake in the oven.
Get even more creative and make fish cakes. Blend the leftovers. Mix with an egg. Form into a cake and fry!
Air Fryer Fish and Chips
We all know that the traditional British version of Beer Battered Fish and Chips can be quite unhealthy. So, if you are looking for a healthier Fish and Chips recipe, try my Air-Fryer Fish and Chips. This healthier version of Fish and Chips will save on calories and fat, yet still be full of flavor, and incredibly satisfying!
More Fried Fish Recipes to LovePrint
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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