Classic Beer Battered Fish and Chips

Sometimes you have a hankering for fried foods and these beer battered fish and chips will definitely satisfy your next craving.

I won’t lie. I like fried food. It’s one of those secret indulgences I have that’s, well, not a big secret. Overall, I really strive to eat healthy. I enjoy my daily dose of fruit and veggies. I don’t typically eat processed foods.

I limit my bread and pasta intake. Yes, I have some food vices, but I keep them under control… for the most part. But if a plate of french fries happen to be within reach, so help me God, I have no control over myself. I always sneak a bite.

When I was a kid growing up in Houston, my parents took us out regularly for Gulf seafood dinners. Everything was fried to perfection: shrimp, oysters, fish, soft-shelled crab, potatoes… I had no qualms about diving into a platter of fried seafood.

Head first. This was 30-some-odd years ago. No PSA’s guiding us through the tangled web of  good nutrition.

Alas, adulthood arrived, whether I wanted it to or not, and I had to abandon my carefree fried ways. But every now and then, the cravings returned for those crispity crunchy creations.

Why you must try this recipe

My family and I love fish and chips. When the kids were little, this was the only way they would eat fish. We always enjoyed this dish at restaurants, but we really wanted to try it at home.

I won’t lie. Deep frying is a lot of work and I wasn’t too keen to stinking up the whole house. Since we were making a lot, we took the frying outside.

The kids were impatient, but they helped with the cooking. Middle Child cut the potatoes. My Princess measured out the beer batter ingredients. The Professor sat outside and watched the fish fry.

It was controlled chaos.

My poor pup was also present and alert for any scraps he hoped would plunge to the ground, his domain. I guess he likes fried food, too.

We were all eager and giddy as we saw our serving platter piled high with our golden meal. I swatted some over zealous hands as they tried to sneak a piping hot fry in their mouths before everyone was at the table.

The batter was perfection, crisp and light and not overly doughy or mushy. We ate as much as our stomachs would allow. Each of us sat back satisfied and a smiled with guilty pleasure.

Fish and Chips, a British favorite, was once considered a working class meal. But in our house, beer battered fish and chips is a family meal we can all agree on and indulge together.

Ingredients you need

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• Extra virgin olive oil: Yes, I fry in extra virgin olive oil. Think that’s impossible or wrong? I smashed that myth because you CAN fry in extra virgin olive oil! You can also use peanut oil or corn oil.
• Russet potatoes: The best french fries are made from these babies. Try to get them all to be the same size so they will cut evenly and fry evenly.
• Boneless tilapia fillets: Our fillets weren’t cut too thin so they fried up beautifully. You can also use any firm white fish like catfish, cod and snapper.
• Beer: You use any beer you like, but do avoid using dark beers as they can change the color of your batter and their flavor is too strong.
• Pantry staples: All purpose flour, baking powder and cornstarch.
• Seasonings: Kosher salt, paprika, garlic powder, onion powder, dried parsley, ground black pepper, dried thyme and cayenne pepper.

Tools to Use

• Chef’s Knife
• Cutting board
• Mixing bowls

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Step-by-step directions

1. Heat olive oil in a 5-quart Dutch oven until it reaches 320ºF. Using a candy thermometer helps you regulate the temperature.

2. Slice potatoes into even wedges, about 2-cm thick (with or without skin). Place in a large bowl covered with cold water and reserve.

3. In a bowl, whisk together flour, baking powder, kosher salt and spices. Whisk beer in until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes or up to 1 hour.

4. Drain potatoes and use a paper towel to remove excess water. Working in batches, fry the potatoes in 320ºF oil for 2-3 minutes, or until they are pale and soft. Remove from oil and drain on a cooling rack placed over a baking sheet.

5. Increase the temperature of the oil to 375ºF. Fry the potatoes again until crisp and golden brown, about 2 to 3 minutes.

6. Drain on the cooling rack and season with kosher salt. Keep fries warm in the oven and move on to the fish.

7. Lower oil temperature to 350ºF.

8. Wash fish and pat dry with paper towels. Cut fish in half or into large strips. In a plate mix together all-purpose flour with cornstarch. Lightly dredge fish strips in cornstarch mixture.

9. Working in small batches, dip the fish into batter to coat thoroughly and gently immerse into hot oil. When the batter is firm and browned, turn the pieces of fish over and cook until golden brown, about 2-3 minutes.

Drain fried fish onto another cookie rack placed over a baking sheet. When all the fish is fried, serve immediately with the french fries

Expert tips and recipe FAQs

The combination of cornstarch and flour is what gives this batter it’s crunch and golden color. The baking powder helps the batter poof more, creating a light and less dense breading.

Keep your batter chilled to keep it thick and frothy. If you are frying up in hot weather or your kitchen gets super hot, pop it in the fridge in between fry batches.

I was very happy to see that the fish stayed crispy for about 20-30 minutes after frying. It is best to serve while it’s hot. If you are making a large batch, you can fry it a second time to crisp up again and heat up the fish.

How should you enjoy your fish and chips? Here are my suggestions:

• Lemon wedges or lemon juice is my family’s most preferred choice!
• Make a quick tartar sauce by mixing mayonnaise, dill pickles, chives and a little lemon juice or white wine vinegar.
• Ketchup is always a favorite choice!
• And if you like how the Brits enjoy it, splash some malt vinegar.

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Yield: serves 6

Classic Beer Battered Fish and Chips

Print

Sometimes you have a hankering for fried foods and these beer battered fish and chips will definitely satisfy your next craving.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 gallon extra virgin olive oil
• 4 large russet potatoes
• 2 cup all purpose flour
• 1 TBS baking powder
• 2 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• 12 oz beer
• ¼ cup cornstarch
• 6 boneless tilapia fillets

Instructions

1. Heat oven to 200ºF.
2. Heat olive oil in a 5-quart Dutch oven until it reaches 320ºF.
3. Slice potatoes into even wedges, about 2-cm thick (with or without skin). Place in a large bowl covered with cold water and reserve.
4. In a bowl, whisk together 1 ¾ flour, 1 TBS baking powder, 1 teaspoon kosher salt and spices.
5. Whisk beer in until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes or up to 1 hour.
6. Drain potatoes and use a paper towel to remove excess water. Working in batches, fry the potatoes in 320ºF oil for 2-3 minutes, or until they are pale and soft. Remove from oil and drain on a cooling rack placed over a baking sheet.
7. Increase the temperature of the oil to 375ºF. Fry the potatoes again until crisp and golden brown, about 2 to 3 minutes. Drain on the cooling rack and season with 1 teaspoon kosher salt. Keep fries warm in the oven and move on to the fish.
8. Lower oil temperature to 350ºF.
9. In a plate mix together ¼ cup all-purpose flour with cornstarch.
10. Wash fish and pat dry with paper towels. Cut fish in half or into large strips. Lightly dredge fish strips in cornstarch mixture.
11. Working in small batches, dip the fish into batter to coat thoroughly and gently immerse into hot oil.
12. When the batter is firm and browned, turn the pieces of fish over and cook until golden brown, about 2-3 minutes.
13. Drain fried fish onto another cookie rack placed over a baking sheet.
14. When all the fish is fried, serve immediately with the french fries.

Notes

Serving Suggestions: Serve with the traditional malt vinegar or with lemon juice, cocktail sauce or tartar sauce.

Cooking Tips: Other fish alternatives: cod and pollack.

YES, you can fry using extra virgin olive oil! Extra virgin olive oil has a smoking point of 400-425ºF. Read more about frying in olive oil here.

Nutrition Information:

Yield:

6

Serving Size:

2 pieces
Amount Per Serving: Calories: 695Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 97mgSodium: 1147mgCarbohydrates: 83gFiber: 6gSugar: 2gProtein: 55g

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