Description
Beer Battered Fish and Chips
This Beer Battered Fish and Chips is a classic British pub fare that’s perfect for a Friday night treat. The crispy batter and flaky fish are a match made in heaven!
Ingredients:
1 pound white fish fillets (such as cod, haddock, or halibut)
1 cup all-purpose flour
1/2 cup beer
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Vegetable oil for frying
2 large potatoes, peeled and cut into thick chips
Salt and pepper to taste
Instructions:
In a large bowl, whisk together flour, beer, baking powder, salt, pepper, paprika, garlic powder, and onion powder until smooth.
Dip the fish fillets in the batter to coat evenly.
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
Carefully add the fish fillets to the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through.
Remove the fish from the oil and drain on paper towels.
While the fish is frying, heat the oven to 400°F (200°C).
Toss the potato chips with salt and pepper.
Spread the chips in a single layer on a baking sheet.
Bake for 20-25 minutes, or until golden brown and crispy.
Serve the fish and chips with tartar sauce and enjoy!
Tips:
You can use any type of beer you like for the batter.
Serve with your favorite dipping sauces, such as malt vinegar, ketchup, or aioli.
This recipe can be easily doubled or tripled to feed a crowd.
#FridayNightTreat
Step-by-Step Guide
1. Prepare the Batter: In a large bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of beer, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1/4 teaspoon each of black pepper, paprika, garlic powder, and onion powder. Whisk until the mixture is completely smooth and free of lumps. Let it rest for 10-15 minutes while you prepare the other components.
2. Prep the Potatoes: Peel 2 large potatoes and cut them into thick, uniform chips (about 1/2-inch thick). Pat them completely dry with paper towels. Toss them with a little oil, salt, and pepper, then spread them in a single layer on a baking sheet.
3. Fry the Fish: Heat vegetable oil in a deep fryer or large, heavy pot to 350°F (175°C). Pat the 1 pound of fish fillets dry. Dip each fillet into the batter, letting the excess drip off. Carefully lower the battered fish into the hot oil. Fry for 3-4 minutes per side, or until the batter is deeply golden brown and crisp. Work in batches to avoid overcrowding. Drain on a wire rack set over a baking sheet or on paper towels.
4. Cook the Chips: While the fish fries, place the baking sheet with the potatoes in a preheated 400°F (200°C) oven. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.
Serving Suggestions
Serve your Beer Battered Fish and Chips immediately while hot and crisp. Traditional accompaniments include malt vinegar for sprinkling, homemade tartar sauce, and a wedge of lemon. For a modern twist, offer sides like mushy peas, a fresh garden salad, or a zesty aioli. A cold beer or sparkling lemonade completes the perfect pub-style meal.
How-to Summary
Make a smooth batter with flour, beer, and seasonings. Dip dry fish fillets in the batter and fry at 350°F until golden. Bake seasoned potato chips at 400°F until crispy. Serve hot with classic condiments like tartar sauce and malt vinegar.
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: It’s best made fresh. Letting it rest for 10-15 minutes is good, but making it hours ahead can cause the batter to lose its leavening power and become dense.
Q: What’s the best oil for frying?
A> Use an oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils can withstand the high heat needed for deep-frying without burning.
Q: Can I bake the fish instead of frying?
A> For a truly crispy beer batter, frying is essential. Baking will result in a softer, puffier coating that lacks the signature crunch.
Q: How do I keep the fish warm and crisp?
A> Place fried fish on a wire rack set over a baking sheet in a low oven (about 200°F/95°C). This allows air to circulate and prevents the bottom from getting soggy.
Q: What type of beer works best?
A> A light lager or pilsner is classic and provides a neutral flavor. For more depth, a pale ale works well. Avoid dark stouts or overly hoppy IPAs, as their strong flavors can dominate.
Common Mistakes to Avoid
- Wet Fish: Failing to pat the fish fillets completely dry before battering causes the batter to slide off.
- Wrong Oil Temperature: Oil that’s too cool makes the fish greasy; oil that’s too hot burns the batter before the fish cooks through. Use a thermometer.
- Crowding the Pot: Adding too many fillets at once drops the oil temperature drastically, leading to soggy, oily results.
- Soggy Chips: Not drying the potatoes before seasoning and baking steams them instead of roasting them crisp.
Conclusion
Mastering this classic Beer Battered Fish and Chips at home is a rewarding culinary achievement. By following the detailed steps, avoiding common pitfalls, and serving it fresh, you can create a pub-quality feast that’s far superior to takeout. It’s the ultimate comfort food for a special Friday night treat or any time you crave something deliciously crispy and satisfying. Gather your favorite condiments and enjoy!