Main Dishes
Beer Battered Fish and Chips
| Level: Easy |
Total Time: 24 min |
Yield: 6 servings |
I created this recipe to be a spicy side dish that can go with your next BBQ. Admittedly it needed a little tweaking as the flavor was spot on, it was a bit dry. Adding some extra ketchup and leaving the beans with the sauce made the consistency I wanted to see. This recipe is slightly sweet with a punch of vinegary flavor that you just can’t find in store bought beans.
Beer Battered Fish and Chips
Print RecipeCalories: 850kcal
There’s nothing better than the crispy, golden crunch of homemade beer battered fish and chips! This classic comfort food features tender, flaky fish wrapped in a light, airy batter and fried to perfection. The beer gives the batter its signature texture and rich flavor, making every bite irresistibly crunchy on the outside and soft on the inside. Served with crispy fries for the ultimate pub-style meal at home! Whether it’s for a cozy dinner or a fun weekend treat, this easy recipe brings the taste of your favorite fish fry right to your kitchen!
Equipment
- 1 deep fryer or enamal cast iron
Ingredients
- For Fish:
- 1 ½ pounds skinless Cod loins about 4 pieces
- 1 12 ounce bottle of cold light lager, see notes
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 2 Tablespoons corn starch
- 2 teaspoons season salt
- 1 teaspoon Old Bay Seasoning
- ½ teaspoon garlic powder
- ½ teaspoonBlack pepper to taste
- 1 cup all purpose flour for dredging
- Oil for frying
- Malt vinegar
- For Chips:
- 4-5 large russet potatoes
- Season salt to taste
Instructions
- Peel and slice the potatoes so they are ½” thick. Soak them in cold water and return to the fridge for at least 30 minutes, see notes.
- Preheat your oven to 200°F(93°C).
- Add oil to a large, heavy bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 325°F(162°C).
- In a large mixing bowl using a whisk, combine the beer, 1 cup flour, baking powder, corn starch, season salt, Old Bay, garlic powder, and black pepper.
- In a separate dish place the additional 1 cup flour.
- In 2 or 3 batches, fry the potatoes for about 5 minutes. They should be tender, limp, and lightly blonde, but not brown. Remove the fries and drain them on a wire rack or paper towel-lined plate. Let them cool at room temperature while you cook the fish.
- Raise the temperature of the oil to 375°F(190°C) .
- Roll the fish in the flour and shake off the excess. Dip the fish into the batter and carefully lower into the oil. Cook for 5-8 minutes or until the internal temperature reaches 140-145°F.
- Remove the fish and place on a wire rack and place in the oven while you fish the rest of the fish.
- Wheel all the fish has been cooked, In batches cook the fries until golden brown for about 3-4 minutes.
Notes
The air fryer version just wasn’t the same. It missed that deep, savory flavor and didn’t turn out as golden and crispy as the deep-fried version.