Fish
Beer-Battered Fish and Chips
Crisp, light beer-battered cod with thick double-fried chips, served with lemon and malt vinegar.
- Prep
- 20 mins
- Cook
- 35 mins
- Total
- 1 hr 25 mins
- Serves
- 4
- Level
- Medium
A cold lager batter with a little cornstarch fries up crisp and airy. The chips are fried twice, first at a lower temperature to cook them through, then hotter to crisp. Keep the oil steady and the fish dry before dipping. Fish is done when it is golden and reaches 145°F (63°C).
Ingredients
Serves 4
Directions
- Soak the cut potatoes in cold water 30 minutes, then drain and dry them very well on towels.
- Heat 2 inches (5 cm) of oil in a large heavy pot to 325°F (165°C). Fry the potatoes in 2 batches for 6 to 7 minutes until soft and pale. Drain on a rack.
- Raise the oil temperature to 375°F (190°C). Whisk the 1 cup flour, cornstarch, baking powder and salt, then whisk in the cold beer just until smooth.
- Pat the fish dry, season with salt, and dredge in the 1/4 cup flour. Dip in the batter, letting the excess drip off.
- Lower the fish gently into the oil and fry 5 to 6 minutes, turning once, until deep golden and 145°F (63°C) inside. Drain on a rack and salt right away.
- Return the chips to the 375°F (190°C) oil for 2 to 3 minutes until crisp and golden. Salt and serve with the fish, lemon and vinegar.
Tips and make-ahead notes
- Use an oil thermometer; oil that is too cool makes greasy batter.
- Fry the fish in batches so the temperature doesn't drop.
- Let the oil cool fully before straining and discarding it.
Nutrition per serving
- Calories
- 720
- Carbohydrates
- 78g
- Protein
- 36g
- Fat
- 28g
- Fiber
- 5g
- Sodium
- 780mg
Estimated. Values change with brands, portion sizes and substitutions.
