Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Beer Battered Fish and Chips (Pub-Style Recipe) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 40 reviews
  • Author: admin
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Frying
  • Method: Frying
  • Cuisine: British

Description

This Crispy Beer Battered Fish and Chips recipe delivers a classic pub-style dish with perfectly fried cod fillets encased in a light, crunchy beer batter, paired with golden double-fried russet potato chips. The batter uses cold beer for extra crispness, and the chips are soaked and fried twice for a tender inside and crispy outside. Ideal for a comforting homemade fish and chips meal.

Ingredients

Scale

Fish and Batter

  • 1 ½ pounds cod (haddock, or pollock fillets)
  • 1 cup all-purpose flour (plus extra for dredging)
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup cold beer (lager or pilsner works best)

Chips

  • 2 pounds russet potatoes
  • Vegetable oil (canola oil, or peanut oil for frying)
  • Salt (to taste)

Instructions

  1. Prepare the potatoes: Cut the russet potatoes into thick sticks. Rinse them under cold water thoroughly to remove excess surface starch, then soak in cold water for at least 30 minutes. After soaking, drain and pat the potatoes completely dry.
  2. First fry for the chips: Heat vegetable oil in a deep pot or fryer to 325°F (165°C). Fry the potatoes in batches for 4 to 5 minutes until they are tender but not browned. Remove the fries with a slotted spoon and drain on paper towels or a wire rack. Set aside to cool.
  3. Make the batter: In a large mixing bowl, whisk together 1 cup all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold beer until you get a smooth, slightly thick batter. Be careful not to overmix, as this can reduce the batter’s lightness.
  4. Prepare the fish: Pat the cod fillets dry with paper towels to remove excess moisture. Lightly dredge each piece in all-purpose flour, shaking off any excess flour evenly.
  5. Fry the fish: Increase the oil temperature to 375°F (190°C). Dip each flour-dusted fillet into the beer batter, letting excess drip off. Carefully lower the fish into the hot oil and fry for 4 to 6 minutes until golden brown and crispy. Remove the fish from the oil and drain on a wire rack to keep them crispy.
  6. Second fry for the chips: Return the oil temperature to 375°F (190°C). Fry the previously blanched potatoes again in batches for 3 to 5 minutes until they turn golden and crisp. Remove and immediately season with salt while hot.
  7. Serve: Serve the hot crispy beer battered fish with the freshly cooked chips. Complement them with tartar sauce, malt vinegar, or lemon wedges for an authentic pub-style experience.

Notes

  • Soaking the potato sticks in cold water removes excess starch, which helps achieve crispier chips.
  • Double frying the potatoes ensures a crispy exterior and fluffy interior.
  • Use a lager or pilsner beer for a light and crisp batter flavor.
  • Maintain oil temperature carefully for best frying results; too low temperature causes greasy food, too high burns the batter.
  • Patting fish dry before dredging and frying helps the batter stick better and prevents sogginess.
  • Let the fried fish drain on a wire rack instead of paper towels to keep the crust crispy.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mustsaverecipes.com/crispy-beer-battered-fish-and-chips-pub-style-recipe-recipe/