Description
There’s nothing quite like the satisfying crunch of perfectly fried Beer Battered Fish and Chips. This classic dish combines tender white fish with a light, crispy batter made from self-rising flour, and Guinness stout, giving it an irresistible texture and flavor.
Ingredients
Scale
- 1 1/2 pounds haddock or cod filets
- 1/4 teaspoon salt, for seasoning fish
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 2 to 3 large russet potatoes
- oil for deep frying, canola or peanut
- optionally, use beef tallow for frying
For the Beer Batter:
- 1 cup self-rising flour
- 1/4 cup rice flour or cornstarch
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoons paprika
- 1/2 cup Guinness stout or beed, cold
Homemade Tartar Sauce (Optional):
- 3/4 cup mayonnaise
- 1/4 cup minced cornichons
- 1 tablespoon minced white or yellow onion
- 1 tablespoon fresh dill, minced
- 1 tablespoon fresh parsley, minced
- zest and juice of 1/2 lemon
- pinch of salt and black pepper
Instructions
- Peel the potatoes and cut into thick chips.
- Soak the fries in cold, salted water for at least 15 minutes.
- Heat to 325°, enough oil in large pot, or deep fryer for a deep fry.
- Rinse the potatoes and pat fully dry.
- Add the potatoes to the oil and fry for 4-5 minutes (fry in batches, if necessary).
- Remove the fries with a slotted spoon and allow to drain on paper towels or a cooling rack.
- Place the chips in freezer to chill, or allow to come to room temperature.
- While the chips cooling, prepare the batter by whisking together the self-rising flour, rice flour, salt, garlic powder and paprika.
- Gradually add in the stout or beer to form a pancake-like batter. If the batter seems to thin, add in a touch more flour. If too thick, add in a bit more stout or beer. Place the batter in the fridge to chill for about 15 minutes.
- On a separate plate or platter, combine 1/3 cup flour with the 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1 teaspoon paparika.
- Pat the fish dry and season on all sides with salt.
- Heat the oil to 350°F (177°C).
- Working with one filet at a time, dredge the fish on both sides in the seasoned flour, then fully coat in the beer batter. You may have to fry the fish in batches. Coat only those you can fit in the fryer.
- Allow any excess batter to drip from the coated fish.
- Add the fish to the fryer using a back and forth motion to firm up the batter before releasing.
- Allow the fish to fry until golden brown on both sides. Turn as needed in the fryer.
- Drain on a sheet pan fitted with a cooling rack.
- Once all the fish has been fried, turn the heat up on the oil to 375°F (190°C).
- Add the fries and fry until golden brown (do this in batches, if needed).
- Remove with a slotted spoon onto a sheet pan fitted with a cooling rack or paper towels.
- Salt immediately.
- Serve the fish and chips with malt vinegar and/or with coleslaw, homemade tartar sauce and lemon wedges.
- ENJOY!
Notes
- Haddock or cod are the most popular choices for fish and chips.
- Use a candy thermometer to ensure the oil is at the right temperature.
- The stout or beer should be chilled.
- Seltzer water or club soda are great alternatives to using stout or beer.
- Chill the batter for at least 15 minutes.
- Serve the fish and chips immediately for best results.
- Prep Time: 20
- Cook Time: 30 minutes
- Category: Dinner, Fish and Seafood
- Method: Moderate
- Cuisine: British, American
Nutrition
- Serving Size: 1 serving