Classic Beer Battered Fish and Chips: The Ultimate Pub Fare at Home!
Crispy, golden, and utterly irresistible, beer-battered fish and chips are the comfort food that never goes out of style. This classic British dish brings the authentic taste of a seaside pub right to your kitchen, with tender flaky fish encased in a light, crispy batter, served alongside perfectly crisp chips.
As you prepare this timeless recipe, your kitchen will be filled with the tantalizing aroma of frying batter and the earthy scent of fresh-cut potatoes. The sizzle of the fish as it hits the hot oil is like music to a food lover’s ears, promising a meal that’s both satisfying and indulgent.
Dating back to the 1860s, fish and chips have been a beloved staple of British cuisine for over 150 years. This dish not only offers a delicious blend of textures and flavors but also provides a good source of protein and omega-3 fatty acids from the fish. Pair it with a cold pint of lager or a crisp white wine for the ultimate dining experience.
Classic Beer Battered Fish and Chips Recipe
Ingredients:
4 large russet potatoes
4 cod or haddock fillets 6 oz each
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
1 cup cold beer pale ale or lager
1 large egg beaten
Vegetable oil for frying
Lemon wedges for serving
Malt vinegar for serving optional
Tartar sauce for serving optional
Instructions:
1. Peel the potatoes and cut them into 1/2-inch thick chips. Rinse under cold water and pat dry with paper towels.
2. In a large, heavy-bottomed pot or deep fryer, heat about 3 inches of vegetable oil to 325°F (165°C).
3. Fry the chips in batches for 3-4 minutes until they’re soft but not browned. Remove with a slotted spoon and drain on paper towels. Set aside.
4. In a large bowl, whisk together the flour, baking powder, salt, and pepper.
5. Add the cold beer and beaten egg to the dry ingredients. Whisk until you have a smooth batter.
6. Increase the oil temperature to 375°F (190°C).
7. Dip each fish fillet into the batter, allowing excess to drip off, then carefully lower into the hot oil.
8. Fry the fish for 4-5 minutes, until golden brown and cooked through. Remove and drain on paper towels.
9. While the fish rests, return the par-cooked chips to the oil and fry for an additional 2-3 minutes until golden and crispy.
10. Serve the fish and chips immediately with lemon wedges, malt vinegar, and tartar sauce if desired.
Air Fryer Instructions:
For the chips: Toss the cut potatoes with 1 tablespoon of oil. Air fry at 380°F (193°C) for 20-25 minutes, shaking the basket halfway through.
For the fish: Preheat the air fryer to 380°F (193°C). Dip the fish in batter and place in the air fryer basket. Spray with oil and cook for 10-12 minutes, flipping halfway through, until golden and cooked through.
Notes:
- For extra crispy chips, double fry them by letting them cool completely after the first fry, then frying again at 375°F (190°C) just before serving.
- Pat the fish dry before battering for better adherence.
- The batter can be made ahead and refrigerated for up to 2 hours.
Nutrition Information
Per serving (1/4 of recipe):
Calories: 580
Total Fat: 22g
Saturated Fat: 3g
Cholesterol: 95mg
Sodium: 680mg
Total Carbohydrates: 65g
Dietary Fiber: 4g
Sugars: 1g
Protein: 32g
Other Information
Prep Time: 20 minutes
Cook Time: 30 minutes
Equipment: Large heavy-bottomed pot or deep fryer, slotted spoon, paper towels
Estimated cost per serving: $3.50
Total cost: $14.00
In Conclusion, Classic Beer Battered Fish and Chips
Fish and chips is a versatile dish that can be enjoyed year-round. Whether you’re recreating a taste of your travels or simply craving a hearty, satisfying meal, this classic recipe is sure to please. With a crispy exterior and tender, flaky interior, it’s no wonder this iconic dish has stood the test of time.
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