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crispy beer-battered fish and chips - featured image

Crispy Beer-Battered Fish and Chips: Easy Homemade Recipe

  • Author: Thea
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

A perfected recipe for crispy, glassy beer-battered fish and double-fried golden fries, delivering restaurant-quality results at home with simple ingredients.

Ingredients

Scale
  • 1.5 pounds (700g) white fish fillets (cod or haddock)
  • 1 cup (240ml) cold light lager or pilsner beer
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • Salt and black pepper (to taste)
  • 3 large Russet potatoes (about 1.5 kg)
  • Vegetable or Canola oil (for deep frying)
  • Sea salt (for finishing)
  • 1/2 cup (120g) mayonnaise
  • 2 tablespoons relish
  • 1 tablespoon lemon juice
  • 1 teaspoon dill (fresh or dried)
  • 1/2 teaspoon garlic powder

Instructions

  1. Peel and cut potatoes into 1/2 inch thick strips. Soak in cold water for 10 minutes, then drain and pat completely dry.
  2. Heat oil in a Dutch oven to 325°F (160°C). Fry potatoes in batches for 5-6 minutes until soft but not brown. Remove and drain on a wire rack to cool completely.
  3. Increase oil temperature to 375°F (190°C). Fry the cooled potatoes again for 2-3 minutes until golden brown and crispy. Remove, drain, and sprinkle with sea salt immediately.
  4. In a large bowl, whisk together flour, baking powder, salt, and pepper. Pour in cold beer and whisk gently until just combined (lumpy batter is good). Keep batter cold.
  5. Pat fish fillets dry and season with salt and pepper. Dip fillets into the batter, letting excess drip off.
  6. Fry fish in oil at 350°F (175°C) for 3-4 minutes per side until golden brown and crispy. Ensure internal temperature reaches 145°F (63°C). Drain on a wire rack.
  7. Mix mayonnaise, relish, lemon juice, dill, and garlic powder to make tartar sauce. Refrigerate until serving.
  8. Serve fish and chips immediately with tartar sauce and a squeeze of fresh lemon.

Notes

Keep all batter ingredients cold to ensure crispiness. Do not overcrowd the pan when frying to maintain oil temperature. Double-frying the potatoes is essential for a crispy exterior and fluffy interior. Avoid microwaving leftovers as it makes the batter rubbery; reheat in an oven or air fryer at 400°F.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: British

Nutrition

  • Serving Size: 1 fillet and a porti
  • Calories: 650
  • Sugar: 2
  • Sodium: 600
  • Fat: 35
  • Saturated Fat: 5
  • Carbohydrates: 55
  • Fiber: 3
  • Protein: 35

Keywords: fish and chips, beer battered fish, crispy fries, homemade fish and chips, comfort food, date night dinner, fried fish, double fried potatoes

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Find it online: https://rootrecipes.online/crispy-beer-battered-fish-and-chips-easy-homemade-recipe/