Beer-Battered Fish and Chips

How to Make Beer-Battered Fish and Chips

1. 1

   Step 1: Prepare the chips (potatoes)

   Cut potatoes into thick chips and place in a bowl of cold water; soak 15–30 minutes to remove excess starch. Drain, pat thoroughly dry with towels, and toss with 1 tsp salt; keep chilled while you make the batter and heat the oil.

   For this step

   • 2 lbRusset potatoes, peeled and cut into 3/4–1 inch (2–2.5 cm) chips
   
2. 2

   Step 2: Make the beer batter

   In a bowl whisk together 1 1/4 cups of the flour, the baking powder, 1 tsp salt and the black pepper. Gradually whisk in the cold beer until just combined — the batter should be thick but fluid and bubbly. Let rest for 10 minutes to develop a light texture.

   For this step

   • 1 1/2 cupsAll-purpose flour (reserve 1/4 cup for dredging)
   • 1 tbspBaking powder
   • 12 fl ozCold beer (lager or pale ale)
   • 1 tspFreshly ground black pepper
   
3. 3

   Step 3: Heat oil and par-fry the chips

   Pour oil into a deep, heavy pot to a depth of about 3–4 inches and heat to 320°F (160°C). Fry the dried chips in batches until tender but not colored, about 4–6 minutes per batch, then remove to a wire rack and drain; keep warm.

   For this step

   • 6 cupsVegetable oil (for deep frying)
4. 4

   Step 4: Dredge and batter the fish, then fry

   Increase oil heat to 350–375°F (175–190°C). Pat fish dry, lightly dredge in the reserved 1/4 cup flour, shake off excess, then dip into the beer batter to coat. Fry fillets in batches 3–5 minutes until batter is deep golden and fish flakes easily; drain on a rack and sprinkle with a little salt.

   For this step

   • 1 1/2 lbSkinless white fish fillets (cod or haddock), about 6–8 oz each
   
5. 5

   Step 5: Finish the chips and season

   Raise the oil to 375–400°F (190–200°C) and fry the par-cooked chips in batches until crisp and golden, 3–5 minutes. Drain, transfer to a bowl or serving platter, season with remaining salt, and offer malt vinegar and tartar sauce alongside for serving.

   For this step

   • 2 tbspMalt vinegar (to serve)
   • 1/2 cupTartar sauce (store-bought or homemade)
   
6. 6

   Step 6: Serve immediately

   Let fish rest a minute, then serve hot with a pile of chips, tartar sauce and a small jug of malt vinegar. For best texture, eat immediately so the batter stays crisp and the chips remain hot.
   

1. Cut potatoes into thick chips and place in a bowl of cold water; soak 15–30 minutes to remove excess starch. Drain, pat thoroughly dry with towels, and toss with 1 tsp salt; keep chilled while you make the batter and heat the oil.
2. In a bowl whisk together 1 1/4 cups of the flour, the baking powder, 1 tsp salt and the black pepper. Gradually whisk in the cold beer until just combined — the batter should be thick but fluid and bubbly. Let rest for 10 minutes to develop a light texture.
3. Pour oil into a deep, heavy pot to a depth of about 3–4 inches and heat to 320°F (160°C). Fry the dried chips in batches until tender but not colored, about 4–6 minutes per batch, then remove to a wire rack and drain; keep warm.
4. Increase oil heat to 350–375°F (175–190°C). Pat fish dry, lightly dredge in the reserved 1/4 cup flour, shake off excess, then dip into the beer batter to coat. Fry fillets in batches 3–5 minutes until batter is deep golden and fish flakes easily; drain on a rack and sprinkle with a little salt.
5. Raise the oil to 375–400°F (190–200°C) and fry the par-cooked chips in batches until crisp and golden, 3–5 minutes. Drain, transfer to a bowl or serving platter, season with remaining salt, and offer malt vinegar and tartar sauce alongside for serving.
6. Let fish rest a minute, then serve hot with a pile of chips, tartar sauce and a small jug of malt vinegar. For best texture, eat immediately so the batter stays crisp and the chips remain hot.