Beer Battered Fish and Chips
Classic Beer Battered Fish and Chips are salty, savory, and full of flavor! Serve it up with tartar sauce, fresh squeezed lemon, and malt vinegar for an amazing meal!
Servings: 4 servings
- 1 quart vegetable oil
- 4 large russet potatoes
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 to 1 1/2 cups beer
- 2 pounds cod fish sliced into strips
- additional salt to taste
Heat vegetable oil in a large pot over medium heat to 350 degrees Fahrenheit. Monitor the temperature closely.
Meanwhile, peel and slice potatoes into wedges or strips (fries). Pat them dry.
In a medium-sized mixing bowl make the beer batter by whisking together flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in beer until combined and smooth.
Working in 2 to 3 batches, add potatoes to vegetable oil and fry until potatoes are soft, about 3 to 4 minutes per batch. Remove from oil and transfer to a paper towel lined plate to drain. Monitor the temperature and adjust heat as necessary to maintain a temperature near 350 degrees.
Dip cod fish into batter to coat and then place directly into the hot oil. Fry until golden brown and flaky, flipping halfway through, about 3 to 4 minutes per side. Remove from oil and transfer to a paper towel lined plate to drain.
Return potatoes to the 350 degree oil and fry a second time for 2 to 3 minutes until crisp. Remove from oil and transfer to paper towel lined plate and season with salt to taste. Serve hot.
- Fish and chips is often served with lemon wedges, malt vinegar, and/or tarter sauce.
- Instead of beer, you can also substitute milk, buttermilk, or a dark soda like coca cola.
Calories: 779kcal | Carbohydrates: 64g | Protein: 51g | Fat: 34g | Saturated Fat: 25g | Cholesterol: 187mg | Sodium: 773mg | Potassium: 1901mg | Fiber: 4g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 5mg