Real English Fish and Chips with Yorkshire Beer Batter
Recreate the quintessential British dining experience with this recipe for Real English Fish and Chips with Yorkshire Beer Batter. Crispy, golden cod or haddock fillets are coated in a luxuriously light batter made with cold Yorkshire ale, bringing a subtle malty flavor to every bite. Paired with perfectly twice-fried Russet potato chips, these fries achieve an irresistible balance of fluffy interiors and crunchy exteriors. The batter’s secret is a blend of flour, cornstarch, and baking powder, ensuring a delightfully crisp texture, while soaking the potatoes removes excess starch for that signature chip perfection. Serve this iconic dish hot with a splash of white vinegar and lemon wedges, or elevate it with classic accompaniments like tartar sauce or mushy peas. Perfect for satisfying pub-style cravings at home, this recipe offers an authentic taste of England that's sure to impress!
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Ingredients
- 4 pieces (6-8 ounces each) Cod fillets (or haddock)
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 tablespoon Cornstarch
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 1 large, lightly beaten Egg
- 1.5 cups (cold) Yorkshire ale (or another pale beer)
- 4 large Russet potatoes
- 6 cups (or enough to fill a deep fryer) Vegetable oil (for frying)
- 2 tablespoons (optional) White vinegar (for serving)
- 4 pieces (optional) Lemon wedges (for serving)
Directions
Step 1
Peel the potatoes and cut them into thick, evenly sized chips about 0.5 inches wide. Soak the potatoes in a large bowl of cold water for at least 30 minutes to remove excess starch.
Step 2
While the potatoes soak, pat the fish fillets dry with paper towels, and season them lightly with salt and pepper on both sides.
Step 3
In a large mixing bowl, whisk together the flour, baking powder, cornstarch, salt, and pepper. Add the beaten egg and slowly whisk in the cold Yorkshire ale until the batter is smooth and thick. Refrigerate the batter for 20 minutes.
Step 4
Drain the soaked potatoes and pat them dry with a clean kitchen towel. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 275°F (135°C). Fry the potatoes in small batches for 3-4 minutes until they begin to soften but do not brown. Remove and drain on paper towels.
Step 5
Increase the oil temperature to 375°F (190°C). Dip each fish fillet into the cold beer batter, allowing excess batter to drip off. Carefully lower the fillets into the hot oil and fry for 6-8 minutes, or until golden brown and crispy. Fry in batches to avoid crowding.
Step 6
Remove the fish from the oil and drain on a wire rack or paper towels. Keep them warm in a low oven (about 200°F/95°C) if needed.
Step 7
Return the blanched chips to the hot oil and fry for an additional 3-4 minutes, or until they are golden and crisp. Drain on paper towels and season immediately with salt.
Step 8
Serve the fish and chips hot with white vinegar and lemon wedges on the side. Optionally pair it with tartar sauce or mushy peas for a traditional English experience.
Nutrition Facts
| Serving size | (3440.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 14506.0 |
| Total Fat 1422.3g | 0% |
| Saturated Fat 203.2g | 0% |
| Cholesterol 48.8mg | 0% |
| Sodium 4238.7mg | 0% |
| Total Carbohydrate 476.1g | 0% |
| Dietary Fiber 30.1g | 0% |
| Total Sugars 17.4g | |
| Protein 82.2g | 0% |
| Vitamin D 226.8IU | 0% |
| Calcium 276.6mg | 0% |
| Iron 25.9mg | 0% |
| Potassium 7717.9mg | 0% |
Source of Calories