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Beer-Battered Fish And Chips: Crispy Pub-Style Fish With Golden Chips Recipe

Recipe By Slurrp Editorial
Beer-battered fish and chips needs little introduction: crisp, golden fish, fluffy yet crunchy chips, and a fresh squeeze of lemon to bring everything into culinary harmony. The secret is in the batter: cold beer gives the appetiser a light, bubbly texture while a quick coating of flour helps it cling to the fish. Serve them piping hot with tartare sauce for a proper pub-style plate at home.
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Non Vegdiet
1hr total
1hr total
Beer-Battered Fish And Chips: Crispy Pub-Style Fish With Golden Chips
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Ingredients for Beer-Battered Fish And Chips: Crispy Pub-Style Fish With Golden Chips Recipe

  • 500 g Boneless white fish fillets
  • As required such as cod
  • As required Haddock
  • As required basa or pollock
  • 1 cup plain flour
  • As required ½ cup cornflour
  • 1 tsp Baking powder
  • As required ½ tsp salt
  • As required ½ tsp freshly ground Black pepper
  • As required ½ tsp paprika
  • As required ½ tsp garlic powder
  • 300 ml Chilled beer
  • 1 tbsp plain flour
  • As required for dusting the fish
  • As required Vegetable Oil
  • As required For deep frying
  • As required lemon wedges
  • As required For Serving
  • 500 g large potatoes
  • 1 tbsp Salt
  • As required plus extra for seasoning
  • As required ½ cup mayonnaise
  • 1 tbsp Finely chopped gherkins
  • 1 tbsp finely chopped onion
  • 1 tsp Capers
  • As required finely chopped
  • 1 tsp Lemon juice
  • As required ½ tsp Dijon mustard
  • As required ¼ tsp freshly ground black pepper

Directions: Beer-battered Fish And Chips: Crispy Pub-style Fish With Golden Chips Recipe

  • STEP 1.Pat your fish fillets thoroughly dry with kitchen paper. This is important because excess moisture can make the batter slide off during frying.
  • STEP 2.Then cut the fillets into evenly sized pieces, roughly 8 to 10 cm long.
  • STEP 3.Season lightly with salt and pepper and set them aside for mild marination while preparing the batter.
  • STEP 4.Peel your potatoes and cut them into thick, even chips.
  • STEP 5.Then place your homemade chips in a large bowl of cold water and soak for 20 to 30 minutes. Drain and rinse repeatedly until the water runs relatively clear.
  • STEP 6.Now bring a large pot of water to a gentle boil. Add 1 tbsp salt and blanch your chips for 3 to 4 minutes. They should soften slightly without tenderly falling apart.
  • STEP 7.Drain carefully and spread the crisp chips out on a clean kitchen towel or tray. Allow them to dry completely.
  • STEP 8.After that, heat oil in a deep, heavy-based pan to about 150°C. Fry the chips in batches for 4 to 5 minutes, without allowing them to brown. Remove and drain on a wire rack or paper-lined tray.
  • STEP 9.Increase the oil temperature to 180°C for the final round of frying.
  • STEP 10.Now, in a large bowl, whisk together 1 cup plain flour, cornflour, baking powder, salt, black pepper, paprika, and garlic powder.
  • STEP 11.Gradually pour in your frosty beer while whisking gently. Stop mixing as soon as you have a smooth, slightly lumpy batter. Do not overmix as a little coarseness helps keep the coating light and perfect.
  • STEP 12.After that, place 1 tbsp flour in a shallow dish and lightly dust each piece of fish. Shake off any excess flour.
  • STEP 13.Then, dip the fish into the cold beer batter, ensuring it is evenly coated.
  • STEP 14.It is time to carefully lower your battered fish pieces into the 180°C oil. Fry in batches so the temperature of the oil does not drop sharply.
  • STEP 15.Fry for about 5 to 7 minutes per lot, turning once, until the batter is deep golden and crisp and the fish is cooked through.
  • STEP 16.Remove each fish with a slotted spoon and remember to drain on a wire rack. Avoid stacking the pieces, as trapped steam can soften the crust.
  • STEP 17.Return the blanched chips to the same hot oil and fry for another 3 to 5 minutes, or until extra crisp and golden.
  • STEP 18.Finally, drain the chips and season immediately with a little salt.
Nutrition
value
970
calories per serving
2 g Fat24 g Protein187 g Carbs14 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    24g
  • Carbs
    187g
  • Fiber
    14g

MacroNutrients

  • Carbs
    187g
  • Protein
    24g
  • Fiber
    14g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    98mg
  • Iron
    6mg
  • Vitamin A
    99mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    105mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    138mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    191mg
  • Manganese
    2mg
  • Phosphorus
    374mg
  • Selenium
    2mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial