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 find a fish fry happening in almost every church and fire hall within our community of Southwestern Pennsylvania.
Southern living has got me yearning for a good fish fry. Honestly, no offense, Southerners just do not do it like we Northerners do! So, after years of trying to perfect the perfect Beer Battered Fish, I did it. The batter is super light and crispy. The fish, so flaky and tender. Not to mention, the incredibly crunchy double-fried chips!
Of course, I created a short, step-by-step video on TikTok making my Beer Battered Fish and Chips. Be sure to check it out below in the recipe. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
BEST FISH FOR FISH AND CHIPS
Awww…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. Pollock fish is another alternative.
Haddock vs. Cod
In my opinion, haddock is the winner! 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 the perfect fried fish sandwich!
Cod, although quite a popular fish choice for use in Beer Battered Fish and Chips, has a milder flavor. Cod is a bit firmer and thicker, as opposed to haddock. Fry time would have to be adjusted.
LET’S TALK BEER AND BATTER
Wondering what kind of beer you should use for the Fish and Chips batter? I was in the same boat. Honestly, I grabbed one of the only ones that was available to purchase as a single. So happy I made the decision to use Foster’s! In my opinion, it’s a matter of preference. Light beer will give you a lighter batter. Whereas, lager will lend for a heavier batter, with more 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
- you are looking for a thin, pancake batter consistency (you may use more or less than the recipe indicates)
- allow the beer batter to set in the fridge for at least 15 minutes prior to use
- whisk the batter before dredging the fish
TIPS FOR MAKING CRUNCHY CHIPS (FRIES)
Want to know how to fry up the most perfect crispy and crunchy chips? Double-frying is key, along with the following helpful tips:
- time management is key
- cut the potatoes uniformly
- soak the cut potatoes in cold water for at least fifteen minutes (this will help to release starch and make for a crispier fry)
- pat the potatoes dry prior to submerging into the oil (oil and water do NOT mix!)
- do NOT crowd the fryer (fry in batches, if needed)
- double-fry the potatoes for a crispier fry
- first fry should be for about five minutes at 325°
- allow the fries to drain on paper towels after the first fry
- increase the oil temperature for the second fry 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
- keep the chips warm in a warmed oven (200°)
HOW TO FRY FISH
Guarantee you, not another soggy fish fry using these tips:
- 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
- make sure the oil is not too hot when frying the fish (should be around 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)
WHAT TO SERVE 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!
LEFTOVER FISH AND CHIPS
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 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, I got you. My Air-Fryer Fish and Chips uses a coating, instead of batter. This healthier version of Fish and Chips will save on calories and fat, yet be full of flavor and satisfying!Print
Beer Battered Fish and Chips
- Total Time: 50 minutes
- Yield: 5 servings 1x
This Beer Battered Fish and Chips recipe brings back all sorts of wonderful childhood feels. Seriously, one could find a fish fry happening in almost every church and fire hall within our community of Southwestern Pennsylvania.
The beer batter is super light and crispy. The fish, so flaky and tender. Not to mention, the incredibly crunchy double-fried chips!
- 1 1/2 pounds haddock or cod filets, approximately five pieces
- 2 to 3 large russet potatoes
- oil for deep frying
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder, optional
- 1/2 teaspoon garlic powder, optional
FOR THE BEER BATTER:
- 1 1/2 cups all-purpose flour, plus more for dredging
- 1 teaspoon baking powder
- 1 teaspoon salt
- 10 to 12 ounces beer
HOMEMADE TARTAR SAUCE (OPTIONAL)
- 3/4 cup mayonnaise
- 1 tablespoon dill relish
- 1 teaspoon dill relish liquid
- 1 tablespoon sweet relish
- Cut the potatoes into the desired fry cut, can be peeled or unpeeled.
- Soak the fries in cold water for at least 15 minutes.
- While the fries are soaking, prepare the beer batter.
- Whisk together the flour, baking powder and salt.
- Whisk in the beer, at little at a time until you reach a thin pancake-like batter.
- Cover and place in fridge.
- Heat to 325°, enough oil in large pot, or deep fryer for a deep fry.
- Preheat oven to 200°.
- Rinse the potatoes and thoroughly dry on paper towels.
- Add the potatoes to the oil and fry for about five minutes. (Fry in batches, if necessary).
- Remove the fries with a slotted spoon and allow to drain on paper towels.
- Turn up the heat on the oil.
- Add the fries back to the pot and fry until golden brown.
- Remove with a slotted spoon onto a baking rack sheet pan set up.
- Salt immediately.
- Transfer fries to the warmed oven (they should remain on the rack).
- Grab the fish filets from the fridge, pat dry.
- Season both sides with kosher salt and black pepper. Onion and garlic powder are optional.
- Add enough flour on a plate for a light dredge.
- Working with one filet at a time, dredge the fish on both sides in the flour then fully coat with the beer batter.
- Allow any excess batter to drip from the coated fish.
- Using the same oil we made the chips, at 350°, add the fish to the fryer using a back and forth motion to firm up the batter before releasing.
- Fry the fish in batches, depending on the size of your fryer (I was able to fry two at a time).
- Allow the fish to fry until golden brown on both sides. Turn as needed in the fryer.
- Drain on a baker’s rack and add to the warmed oven with the chips while you prepare and fry the remaining filets.
- Serve with coleslaw, homemade tartar sauce (mix all of the ingredients listed above), malt vinegar and lemon wedges.
SEE POST FOR TIPS AND NOTES!
- Prep Time: 20
- Cook Time: 30 minutes
- Category: Dinner
- Method: Easy
- Cuisine: British
- Serving Size: 1 serving
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