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Beer Battered Fish and Chips

Print Recipe
Prep Time20 minutes
Cook Time4 minutes
Total Time24 minutes
Calories: 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.

Equipment

  • 1 Deep fryer or enamel cast iron Dutch oven

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 Seasoned salt
  • 1 teaspoon Old Bay Seasoning
  • ½ teaspoon Garlic powder
  • ½ teaspoon Black pepper or to taste
  • 1 cup All purpose flour for dredging
  • Oil for frying
  • Malt vinegar
  • For Chips:
  • 4-5 large russet potatoes
  • Seasoned 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, seasoned salt, Old Bay, garlic powder, and black pepper.
  • In a separate flat 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 fry the rest of the fish.
  • When all the fish has been cooked, do a second fry on the potatoes In batches. Fry each batch until golden brown for about 3-4 minutes.

Notes

  • We tried this in the air fryer, and it just didn't have that flavor and texture of the deep fried. It missed that deep, savory flavor and didn’t turn out as golden and crispy as the deep-fried version.