Fish and Chips
Crispy, golden beer-battered fish served with thick-cut chips and tartar sauce — a timeless British comfort food that’s crunchy, flaky, and delicious.
Equipment
- Deep fryer or large heavy-bottomed pot
- Wire rack or paper towels
- Mixing bowls
- Whisk
- Tongs
- Knife and cutting board
Ingredients
- For the Fish:
- 4 white fish fillets cod or haddock
- 1 cup all-purpose flour plus extra for dusting
- 1 cup cold beer lager or ale
- 1 tsp baking powder
- Salt and pepper to taste
- Vegetable oil for frying
- For the Chips:
- 4 large russet potatoes
- Salt to season
- Oil for frying
- Optional:
- Tartar sauce or malt vinegar for serving
- Lemon wedges
Instructions
- Prepare the potatoes: Peel and cut into thick chips. Rinse under cold water and pat dry.
- First fry: Heat oil to 325°F (160°C) and fry chips for 4–5 minutes until tender but not golden. Remove and drain.
- Make the batter: In a bowl, whisk flour, baking powder, and beer until smooth. Season with salt and pepper.
- Dust the fish: Pat fillets dry and lightly coat with flour to help the batter stick.
- Batter the fish: Dip each fillet into the beer batter, coating evenly.
- Fry the fish: Increase oil temperature to 375°F (190°C). Fry fillets for 5–7 minutes until golden brown and crisp.
- Second fry for chips: Return chips to hot oil for 2–3 minutes until golden and crispy.
- Drain and serve: Place fish and chips on a paper towel or rack, season with salt, and serve hot with tartar sauce and lemon wedges.
Notes
Nutrition Facts (Per Serving):
- Calories: 720 kcal
- Protein: 38 g
- Carbohydrates: 52 g
- Fat: 38 g
- Saturated Fat: 6 g
- Cholesterol: 85 mg
- Sodium: 540 mg
- Fiber: 5 g
- Sugar: 2 g