Super Easy Beer Battered Fish and Chips Recipe!
Fish and Chips
Fish and Chips
Is there anything better than homemade fish and chips? Perfectly crisp homemade french fries with beer battered cod! These fish and chips are just like the classic. The fizzy beer creates an airy batter perfect for fried cod. Both the fish and the fries get cooked in one pot of oil which means less clean up!
- 1 1/2 lbs russet potatoes
- oil for frying
Beer Battered Cod
- 1 1/2 lbs fresh cod
- 6-8 oz. light beer
- 1 1/4 cup all purpose flour, divided
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp old bay
- 1/4 tsp paprika
For the fries
Cut potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and pat dry.
Add 2 inches of oil to a deep pot or chicken fryer no more than ½ of the way full!
Heat oil on medium low to 200°F-250°F. Add in fries and let cook slowly for 12 minutes, maintaining a 200-250° temperature in the oil. The potatoes will be soft and flexible.
Scoop out fries and lay them out on a cookie sheet. Raise oil up to 375°F.
Refry, this time in small batches 5-7 minutes each, so that the oil temperature stays around 350°-375°F. Remove them from the oil and sprinkle immediately with salt.
For the fish
Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel.
In a bowl combine 3/4 cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 6-8 oz. of cold beer. It should be slightly thiner than pancake batter.
Toss fish in remaining 1/2 cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350°- 375°F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through.
Serve immediately while hot along with the fries. Serve with tartar sauce, lemon wedges and malt vinegar.
Thank you for this recipe, had never made fish and chips before!
- Miami Food Network -
- Pat the cod dry with a paper towel. This is especially important if you are working with thawed frozen fish. This will help the batter stick to the fish and keeps the batter light and crispy.
- Don’t over crowd the pan when frying the fish. This will cause the fish to stick together.
- Make sure to use a thermometer when frying the fish and the french fries to ensure the oil is the perfect temperature.