Pub Style Fish and Chips
Bring the classic British pub experience straight to your kitchen with this Pub Style Fish and Chips recipe! Perfectly flaky white fish fillets, such as cod or haddock, are coated in a light and airy beer batter seasoned with a subtle kick of optional cayenne pepper, then fried to golden perfection. Crispy, double-fried russet potato chips elevate the dish with their irresistible crunch. This authentic recipe captures all the charm of your favorite pub meal, complete with the satisfying tang of malt vinegar and fresh lemon wedges for serving. Quick to prepare in just under an hour, this fish and chips recipe is a surefire crowd-pleaser for family dinners or casual gatherings. Searching for the ultimate comfort food? This crispy fish and chips recipe delivers!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 pieces White fish fillets (e.g., cod or haddock)
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper (optional)
- 1.25 cups Beer (cold, preferably lager or pale ale)
- 6 cups Vegetable oil (for frying)
- 0.5 cup Cornstarch
- optional Malt vinegar (for serving)
- optional Lemon wedges (for serving)
Instructions
Peel the russet potatoes and cut them into thick strips to make classic chips (fries). Soak the strips in cold water to remove excess starch; set aside.
Pat the fish fillets dry with paper towels. Lightly season both sides with a pinch of salt and black pepper; set aside.
In a large mixing bowl, combine all-purpose flour, baking powder, 1 teaspoon salt, 1 teaspoon black pepper, and optional cayenne pepper. Gradually whisk in the cold beer until the batter is smooth and thick, similar to a pancake batter. Let the batter rest for 10 minutes.
Heat vegetable oil in a large, deep fryer or heavy-bottomed pot to 325°F (165°C).
Drain the soaked potato strips and pat them completely dry with a clean kitchen towel.
Working in batches, fry the potato strips in the hot oil for 4-5 minutes, until they are softened but not browned. Remove them with a slotted spoon and let them drain on paper towels. Raise the oil temperature to 375°F (190°C) for the second fry.
Dredge the fish fillets in cornstarch, shaking off any excess, then dip them into the batter, ensuring they are fully coated.
Carefully lower the battered fish into the hot oil (375°F/190°C). Fry for 5-7 minutes, turning occasionally until the fish is golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
Increase the oil temperature to ensure it's at 375°F (190°C), then fry the pre-cooked potato strips once more for an additional 2-3 minutes until golden and crispy. Transfer to paper towels and season immediately with salt.
Plate the fish and chips alongside malt vinegar, lemon wedges, or tartar sauce for dipping. Serve immediately for best results.
Nutrition Facts
Calories |
3725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 358.0 g | 459% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 116.2 g | 42% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 3.8 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 65 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2001 mg | 43% | |
*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.
