Crispy Beer-Battered Fish and Chips

🛒 Ingredients

For the Fish:

• 4 white fish fillets (cod, haddock, or pollock), about 6–8 oz each

• Salt and black pepper (to taste)

• ½ cup all-purpose flour (for dusting)

For the Beer Batter:

• 1 cup all-purpose flour

• 1 tablespoon cornstarch

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ teaspoon paprika (optional)

• 1 cup cold beer (lager or pale ale works best)

• 1 egg (optional, for extra richness)

For the Chips (Fries):

• 3–4 large russet potatoes

• Cold water (for soaking)

• Oil for frying (vegetable, canola, or peanut oil)

• Salt to taste

For the Tartar Sauce:

• 1 cup mayonnaise

• 1 tablespoon lemon juice

• 1 tablespoon chopped dill pickles or relish

• 1 teaspoon Dijon mustard

• 1 tablespoon chopped fresh parsley

• Salt & pepper to taste

🔪 Step 1: Prepare the Chips

1. Peel (optional) and cut potatoes into thick fries.

2. Soak in cold water for at least 30 minutes (removes excess starch).

3. Drain and pat completely dry.

Double Fry Method (for extra crispiness):

1. Heat oil to 325°F (165°C).

2. Fry potatoes in batches for 3–4 minutes (they should be soft but pale).

3. Remove and let rest 10–15 minutes.

4. Increase oil temperature to 375°F (190°C).

5. Fry again for 2–4 minutes until golden and crispy.

6. Remove and salt immediately.

🐟 Step 2: Prepare the Fish

1. Pat fish dry with paper towels.

2. Season lightly with salt and pepper.

3. Lightly coat each piece in flour (this helps batter stick).

🍺 Step 3: Make the Beer Batter

1. In a bowl, whisk flour, cornstarch, baking powder, salt, and paprika.

2. Slowly whisk in cold beer until smooth.

3. If using egg, whisk it in last.

4. Batter should be thick enough to coat the back of a spoon.

💡 Tip: Keep batter cold for crispier results.

🍳 Step 4: Fry the Fish

1. Heat oil to 350–375°F (175–190°C).

2. Dip floured fish into batter, coating fully.

3. Carefully lower into hot oil.

4. Fry 4–6 minutes until golden brown and crispy.

5. Remove and drain on a wire rack (not paper towels — keeps it crispy!).

🥣 Step 5: Make Tartar Sauce

Mix all tartar sauce ingredients in a bowl.
Refrigerate at least 20 minutes before serving for best flavor.

🍽️ Serve

• Place crispy chips on a plate.

• Lay fish on top.

• Add a side of tartar sauce.

• Serve with lemon wedges and malt vinegar if desired.

🔥 Pro Tips for Perfect Fish & Chips

• Use very cold beer for lighter batter.

• Don’t overcrowd the fryer.

• Use thick-cut fries for authentic texture.

• Let fish rest 2 minutes before serving to set the crust.