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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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
Directions
Step 1
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.
Step 2
Meanwhile, prepare the beer batter by whisking together the all-purpose flour, cornstarch, baking powder, salt, and black pepper in a large mixing bowl.
Step 3
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.
Step 4
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 325°F (165°C).
Step 5
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.
Step 6
Increase the oil temperature to 375°F (190°C) for the fish.
Step 7
Pat the cod fillets dry with paper towels and lightly dust them with a little flour. This helps the batter adhere to the fish.
Step 8
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.
Step 9
Remove the cooked fish from the oil and place on a wire rack or paper towel-lined plate to drain any excess oil.
Step 10
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.
Step 11
Optional: Sprinkle the chips with white vinegar for a traditional English touch.
Step 12
Plate the fish and chips together, serve with tartar sauce and lemon wedges on the side. Enjoy immediately!
Nutrition Facts
| Serving size | (3714.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 14882.7 |
| Total Fat 1473.5g | 0% |
| Saturated Fat 213.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 551.2mg | 0% |
| Sodium 5926.4mg | 0% |
| Total Carbohydrate 348.8g | 0% |
| Dietary Fiber 24.4g | 0% |
| Total Sugars 14.1g | |
| Protein 169.3g | 0% |
| Vitamin D 1413.8IU | 0% |
| Calcium 257.3mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 6965.9mg | 0% |
Source of Calories