Classic Fish and Chips; Beer Batter

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Bring home the classic flavor and flaky fish texture of British style “Fish and Chips”!

No need to travel the world for a a delicious Fish and Chips when you can make it in your very own kitchen.

With this recipe you’ll get a flaky fish with the perfect beer batter coating served with fresh cut French fries made to order. Yes! Classic Fish and Chips!

Supplies:

Before getting to the recipe there are a few recommendations I’d like to make. I only do this because I want you to be successful in making this wonderful dish.

1) I highly recommend using a deep fryer that has a temperature control like this fryer. Using a deep fryer with controls will keep the oil temperature regulated the entire time. There’s no need to use a thermometer and it’s more likely your food will be cooked evenly and less likely to burn. It’s just all around safer.

2) For making French fries I use this quick slice French fry cutter. It really gets the job done. Just put the potato in place, pull the handle and viola! Fresh cut potatoes in a jiffy!

I know what your saying. “You do this outside?”. Yes, I do this outside. This device has a sturdy holding tray which we anchored outside for when we BBQ and we just left it there. So when I want to use the cutter I just slip it into the tray and pull the handle. I wouldn’t do it any other way! LOL.

3) When making French fries I like using this jumbo stainless steel mixing bowl. I line it with paper towels and dump the cooked fries in the bowl, sprinkle with Lawry’s Seasoned Salt and just toss up and down and shake to distribute the seasoning. I will also put the fish in the bowl after frying allowing it to rest prior to serving.

Anyway, so much for the tips. Let’s get to cooking some classic beer battered fish and chips!

Beer Battered Fish and Chips Recipe

This recipe will make a good amount of batter and may actually be too much but I’d rather have too much than not enough.

This recipe can easily feed 4-6 people. I used six cod filets that were pretty thick. I ended up splitting them in half to cut down on the frying time.

Ingredients:

• 1 1/2 pounds cod
• 2 teaspoons kosher salt
• 1 cup all-purpose flour
• 1 large egg
• 1/2 teaspoon pepper
• 1 Tablespoon garlic powder
• 1 Tablespoon paprika
• 12 ounce non-alcoholic beer (I only use about 10 ounces though)
• 144 ounces peanut oil for frying (I buy three 48 ounce containers and use about 2 1/2 bottles)
• 2 Idaho potatoes per person for French Fries
• Lawry’s Seasoned Salt for French Fries

Directions:

Prepare French Fries

Slice potatoes in 1/4 inch strips. Rinse and place in a plastic bag. Add water to the bag and place in refrigerator for about 1 hour. The trick to good French fries is making sure the cut potatoes are good and cold when placing in the hot oil.

Prepare Fish

Rinse cod filets under cold water. Feel the cod and check for any bones on the surface and if you come across any remove them.

Place cod filets on a plate lined with paper towels, pat dry and set aside while making the batter.

Note: if the cod filets are too thick (which most the time they are) I will cut them in half but this is optional. By cutting them in half I find it decreases the cook time.

Prepare Batter

In a medium bowl combine the following ingredients and mix until well combined: flour, salt, pepper, garlic powder, paprika, egg and non-alcoholic beer.

Fry French Fries

Place peanut oil in deep fryer up to level suggested by manufacturer. Heat oil to 375 degrees Fahrenheight.

Remove cut fries from refrigerator and drain water. Place fries on a paper towel and blot dry.

Place dried fries in deep fryer’s wire basket and gently lower basket into hot oil. Fries may need to be cooked in batches depending on how many you are cooking. Do not over fill the basket.

Cook time varies so keep an eye on them and cook to your preference. I like mine crispy so I cook them until they start to turn light brown.

When the fries have cooked to your liking, gently lift the basket out of the oil allowing grease to run off fries back into the hot oil.

Transfer cooked fries to paper towel lined stainless steel mixing bowl, sprinkle lightly with Lawrey’s Seasoned Salt. While holding onto the bowl lift it up and toss and shake fries up and down in bowl to distribute seasoning.

Repeat until all fries are cooked.

Frying Fish

Working with two filets at a time, dip fish filet into batter coating all sides. Gently place coated cod filet into hot oil and cook for about 4 – 6 minutes per filet or until batter is deep golden brown.

Note: If using the whole filet (remember I cut mine in half) cook for about 8-10 minutes or until the batter is deep golden brown.

Once the filets have cooked gently lift the basket out of the oil allowing grease to run off fish back into the hot oil.

Remove cooked fish from basket with tongs and place in paper towel lined mixing bowl allowing fish to rest until ready to serve.

Repeat until all filets are cooked.

Serve fish and fries with tartar sauce and malt vinegar.

Since you have the fryer out maybe you’d like to serve my deep-fried hush puppies as an appetizer or to serve with your fish and chips. These are yum yum!

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR CLASSIC FISH AND CHIPS AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT.

***Please come back and share your comments and tell my readers how you like this recipe.***

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