Good Ol English Style Beer Battered Fish N Chips
Dive into the ultimate comfort food with this **Good Ol English Style Beer Battered Fish N Chips**, a timeless classic that brings the charm of a British fish shop straight to your kitchen. This recipe features flaky cod or haddock fillets encased in a light, golden beer batter made with chilled lager or pale ale for maximum crispiness. Thick-cut russet potatoes are double-fried to perfection, creating crispy-on-the-outside, tender-on-the-inside chips. The key is a chilled batter for a crunchy exterior, coupled with the perfect frying technique for both fish and chips. Serve this authentic dish with tangy tartar sauce, lemon wedges, and, for a traditional touch, a sprinkle of vinegar over the chips. Ready in just an hour, it’s the perfect dish to satisfy cravings for fried goodness with a classic English twist!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Cod fillets (or haddock)
- 1.5 cups All-purpose flour
- 0.5 cups Cornstarch
- 2 teaspoons Baking powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1.25 cups Beer (lager or pale ale, chilled)
- 4 pieces Large russet potatoes
- 6 cups Vegetable oil (for frying)
- 1 large Egg
- 2 tablespoons White vinegar (optional, for seasoning chips)
- 0.5 cups Tartar sauce (for serving)
- 4 pieces Lemon wedges
Instructions
Peel the potatoes and cut them into thick, even-sized strips for the chips. Soak the potato strips in cold water for at least 15 minutes to remove excess starch.
Meanwhile, prepare the beer batter by whisking together the all-purpose flour, cornstarch, baking powder, salt, and black pepper in a large mixing bowl.
Whisk the egg into the dry mixture, then gradually pour in the chilled beer, stirring until the batter reaches a smooth, thick consistency. Refrigerate the batter while preparing the other components.
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 325°F (165°C).
Drain the soaked potatoes and pat them completely dry with paper towels. Fry the chips in batches until they are light golden and tender, about 4-5 minutes per batch. Remove and set them aside on a paper towel-lined plate to drain.
Increase the oil temperature to 375°F (190°C) for the fish.
Pat the cod fillets dry with paper towels and lightly dust them with a little flour. This helps the batter adhere to the fish.
Dip each cod fillet into the chilled beer batter, allowing excess batter to drip off. Gently lower the battered fish into the hot oil and fry for 5-7 minutes, until golden brown and crispy. Fry in batches to avoid overcrowding the pot.
Remove the cooked fish from the oil and place on a wire rack or paper towel-lined plate to drain any excess oil.
Reheat the pre-cooked chips by frying them in the hot oil (375°F/190°C) for an additional 2-3 minutes until golden brown and crispy.
Optional: Sprinkle the chips with white vinegar for a traditional English touch.
Plate the fish and chips together, serve with tartar sauce and lemon wedges on the side. Enjoy immediately!
Nutrition Facts
Calories |
14883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1473.5 g | 1889% | |
| Saturated Fat | 213.8 g | 1069% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 5926 mg | 258% | |
| Total Carbohydrate | 348.8 g | 127% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 14.1 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 35.3 mcg | 177% | |
| Calcium | 257 mg | 20% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 6966 mg | 148% | |
*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.
