Fish and Chips No Beer
Craving classic fish and chips without the beer? This "Fish and Chips No Beer" recipe is a family-friendly twist on the British favorite, delivering perfectly flaky white fish and ultra-crispy chips. The secret lies in a light, airy batter made with cold sparkling water, flour, cornstarch, and a hint of garlic and paprika for added flavor. Paired with golden, double-fried hand-cut chips, this dish achieves an irresistible crunch in every bite. With simple ingredients and no alcohol required, it’s an easy yet impressive meal to make at home. Serve it piping hot with lemon wedges, malt vinegar, or tartar sauce for a restaurant-quality experience in your kitchen! Perfect for a weeknight dinner or casual gathering, this recipe will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 pieces White fish fillets (such as cod or haddock)
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 cup Cold sparkling water
- 4 large Potatoes
- 4 cups Oil for frying (such as vegetable or canola oil)
- 1 whole Lemon wedges (optional, for serving)
- 1 for serving Malt vinegar or tartar sauce (optional)
Instructions
Wash and peel the potatoes. Cut them into thick, even slices (chips). Soak the slices in cold water for 15 minutes to remove excess starch.
While the potatoes soak, pat the fish fillets dry with paper towels. Set them aside.
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, and paprika. Gradually whisk in the cold sparkling water until a smooth batter forms. Place the batter in the refrigerator to keep cold.
In a large, deep pot or fryer, heat the oil to 350°F (175°C). Drain and thoroughly pat dry the potato slices.
Fry the potato slices in batches for about 4–5 minutes or until they begin to soften but do not brown. Remove them from the oil and set aside on a paper towel-lined plate.
Increase the oil temperature to 375°F (190°C). Working one piece at a time, dip each fish fillet into the cold batter, ensuring it is fully coated, and carefully place it into the hot oil. Fry the fish in batches for 4–5 minutes, or until golden brown and crispy. Remove and place on a wire rack set over a baking sheet to drain excess oil.
Return the par-fried potato slices to the hot oil in batches and fry for an additional 2–3 minutes, or until golden and crispy. Remove and drain on a paper towel-lined plate.
Serve the fish and chips immediately with optional lemon wedges and your choice of malt vinegar or tartar sauce.
Nutrition Facts
Calories |
10082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 952.5 g | 1221% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 3176 mg | 138% | |
| Total Carbohydrate | 366.4 g | 133% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 15.0 g | ||
| Protein | 115.6 g | 231% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 250 mg | 19% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 7821 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
