Fish and Chips is a traditional pub type meal. Haddock (or cod) is coated in a quick batter with beer to add flavor and crunch. The chips are homemade using the “double fry” method. The fish turns out golden and crispy and the “chips” are perfect! Serve this with traditional malt vinegar– or serve with tartar or cocktail sauce (my favorite).
NOTE: This post, originally posted January 2010, has been updated with newer, spiffed up photos.
Every so often, I get a “hankering” for traditional Fish and Chips. I don’t often eat deep-fried food. Once in a while– go for it! I want my deep-fried fish to have a crispy and flavorful coating. I don’t want my deep-fried food dripping in grease, and for the fish to be moist. Folks, this recipe meets all of those requirements– and it’s not hard to make at home!
French fries are one of my guilty pleasures. I like my fried to golden perfection, not too dark and lightly seasoned with salt. Oh my, these “chips” are perfection as well. So, let’s make Fish and Chips, Pub Style!
For the fish, cod or haddock is traditional and are most commonly used in Great Britain. Depending on where you live, any kind of white, firm flesh fish is ideal.
For the “chips” (aka “fries”) I used Russet potatoes because I wanted large “steak” fries. (Yukon Gold potatoes are also a good choice.)
Peel the potatoes, and cut them into “planks”. Set them into a bowl of cold water so that they wouldn’t start to brown.
The deep-fryer that I won in a recipe contest, and used in the original post, had broken. No worries, I used a cast-iron pot and a stainless steel wire “spider” and it worked great!
You will want a large, sturdy pot to heat the oil. I prefer peanut oil, because it has a high “smoke point” and it adds great flavor. You can certainly use vegetable oil– but olive oil isn’t the best choice for deep frying. You definitely need a reliable candy thermometer, because you will need to bring the oil to a specific temperature. Heat the oil, while prepping the fish and potatoes. (It does takes time (and patience) for the oil to reach 325F. )
Let’s talk about common sense safety with deep frying– don’t leave the oil unattended! Ever. It’s best not to wear flip-flops while deep frying, lest hot oil doesn’t sputter and end up on your foot! (Speaking from previous experience. Ahem. ) Keep children safely away from the hot oil. Have your kitchen fan going, and open up the windows– not so much that things get smoky (but it can) but there is definitely a deep-fry odor you want to keep to a minimum!
The “double fry” method is what professional chefs use in restaurants. The method is took cook the potatoes at 325F in oil just so that they aren’t raw. We want them cooked and creamy in the middle, and this is how it’s done. We aren’t going for the golden brown color, just yet. Cook these in batches for 4-5 minutes and removed them with a stainless steel “spider“. (These aren’t expensive tools and are perfect for deep frying, or even scooping out pasta from a pot.) Love mine!
These fries look a bit “anemic” but this is just phase one. Now, it’s time to increase the oil temperature to 375F. Preheat the oven to 300F with a paper towel lined baking sheet to keep the fries nice and hot, while the fish is being deep fried.
The fries are starting to get golden brown, but just a little bit more…
Perfect! Just the way I like ’em!
Blot the chips/fries on a paper towel and season them with sea salt. Into the oven, they go to stay warm. Time to make the fish.
For the batter I used unbleached all-purpose flour, baking soda, salt and seafood seasoning (I prefer Old Bay Seasoning). Whisk together…
One can of cold beer (I used a Lager) is added (you can substitute club soda if you prefer).
You will have a very thick batter! The oil is heated, so it’s time to deep-fry some fish!
I give the fish a good and generous coating of batter. Carefully, I dipped the fish halfway into the oil so that the batter starts to puff– and then gently let go (this way, you aren’t splashing hot oil).
It takes about five minutes for the fish to reach a beautiful gold brown. Once again, there’s my stainless steel “spider” that makes removing the fish safer and easier! Remove to a paper towel to blot off excess and then place on a baking sheet and rack and place into the oven, to keep warm. Keep deep-frying all of the fish until golden brown. (The rack provides air circulation so that the fried fish doesn’t become soggy.)
If I do say so, myself, I’m really pleased with the golden color of the fish.
Ditto for the fries… I am so ready for us to eat. Ah, yes, a glass of cold beer (please use your imagination, as I didn’t photograph it).
A squirt of fresh lemon juice, and it’s time to dig in!
TASTING NOTES: Hot! Watch out, when you take that first bite! The batter is crispy and flavorful.
The cod is perfectly moist and cooked.
I’m transported, for just a moment, back to that time when I was in London and had authentic Fish and Chips. The fries are absolutely perfect! I’m so glad that I made this recipe again, and updated the photos. I plan to make sweet potato fries with the deep fry method– one of these days. The used oil was filtered and is now in the fridge for another time that I deep fry fish– and there will be another time!
NOTE: There were two pieces of fish and some chips leftover. I decided to freeze them for a time when I was too tired to cook. I placed the frozen food on a baking tray and baked at 400F for about 20 minutes. They were perfect!
Beer Battered Fish & Golden Chips
Ingredients
- 3 quarts peanut oil or vegetable, for frying
- 4 large russet potatoes peeled and cut lengthwise into 1/4-inch wide sticks
- 2 cups all-purpose flour
- 2 teaspoons seafood seasoning recommended: Old Bay
- 1 teaspoon baking soda
- Kosher salt
- 1 bottle cold beer
- 2 pounds haddock fillets (or cod); you want a firm fishskinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long
Instructions
For the “chips”
- Heat the oil in a large deep, pot over medium heat. Bring the oil to 325°F. Regulate the temperature with a candy thermometer.
- Keep the potato sticks in a bowl of water to prevent browning before frying.Remove to paper towels and dry well before placing in oil.
Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. - Remove them from the oil and put them immediately on a paper towel lined baking sheet.
- Again, working in batches, fry the fries a second time at 375°F, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with kosher salt.
For the fish:
- Preheat the oven to 300°F and raise the temperature of the cooking oil to 375°F.
- In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer (or cold club soda). Mix until just combined.
- When the oil is preheated to the correct temperature, coat the fish generously with the batter, one at a time, as you get ready to deep fry.
- Deep fry: When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time.
- When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil.
- Transfer the fish to a serving platter and serve with the fries.
Notes
Nutrition
YUM! I never order fish and chips but this looks so good and is making me wonder why I don't!
Very impressive! I love fish and chips, with a little vinegar, but I've never had the gumption to make it on my own!
Yum! I'm coming over!
I'll bring the beer.
Love homemade fish and chips and I have always wanted to try Old Bay, hopefully I can find it in Canada soon.
(ps, I'm sorta tired of reading about diets and exercise too..!)
Wow, that fish looks amazing. I love it crispy crunchy like that. Mine never comes out looking that good. I will definately try it following this recipe.
Debby, Fish & Chips are my all-time favorite. I remember the first time I had it in England ~ at a 'dive' of a chip shop near Piccadilly Circus. Boy was it good!
Thanks for posting this perfect Fish & Chip recipe…
Your fish and chips turned out perfectly. I absolutely love old bay and can find almost any reason to use it 😀 So nice of them to send you such a great package in the mail.
I really like Anne Burrell.
I adore fish and chips!!! Yours look mouthwatering (what do you mean, those aren't great pictures?)
Is it wrong to drool first thing in the morning?
congratulations on winning the prize. I like Ann Burrell too – she's funny and knows how to cook! I'd go off my diet for those fish and chips, that's for sure.
You just can't beat good fish & chips and these look great! I use Old Bay in just about everything… love it!
Your fish looks outstanding and uses the same batter recipe as ours. We eat beer battered crappie a lot and for extra crispiness, we sometimes roll the battered fish in Panko then fry.
I'm a big fan of fish n' chips and yours look delicious.
Gorgeous fish & chips–I need to buy some Old Bay. 😉
Good for you for bucking tradition and making what tastes good and not what's on everyone's new year's resolution list!
I usually deep fry in a cast iron pan for the heat-retention properties, but now that I have a ceramic-top stove, I am very cautious with the cast iron. I rarely ever fry anything but chicken (I do malai koftas now and then) and I'm afraid if I had a deep fryer, I'd be sending my husband and myself to the coronary trauma unit!
Your fish and chips look sinfully delicious! I LOVE Old Bay seasoning and use it often on seafood, especially boiled crabs. Picked up this habit when I lived on the coast of Maryland. What a great prize!
How awesome does this look!! It looks perfect. Gosh, Debby, really lovely. I want some right now. Your photos are absolutely phenomenal too. Ill have to pay more close attention to anne burrell, I havent seen a show of hers yet. Thx for the heads up.
Fish and chips with malt vinegar. this is for me. I have toyed with the idea of buying a deep fryer for some time now. The only thing is I have a large family and it looks here like only small batches can be done at a time. What size is your fryer and how quick did everything fry up?
We love Ann Burrell and I'm so glad someone else appreciates her knowledge and wisdom. We laugh all the way through the show as she talks to the food. We've got a fryer just waiting for this recipe. Thank you.
Sam
Yes, healthy food is certainly a good thing, but nothing beats a great french fry!
Impressive fish and chips!
Ha! I'm with you on those dieters – who needs 'em? I was actually considering doing all posts under 500 calories – but um, I'm a 6'4" Black man – just doesn't add up.
Fried fish! I'm all in…and yours looks divine. Now I wanna go home and fry up some stuff. Old Bay is a must! If you don't have it try Sazon – it works WONDERS on fried fish.
I love Anne too – didn't know she was Mario Batali's sous chef on Iron Chef America – I love her! My fave term of her "big money stuff."
Great recipe!
Oh, it's beautiful (I know you shouldn't say that about greasy food, but good fish n chips are heaven on a plate!)
Wow! You did an awesome job with frying up your fish n'chips. Congrats on the nice package received from Old Bay.
By the way, I think french froes are my favorite food. I love them!!
Oh gosh YES! Love really crispy, fresh fish n chips … and yours look perfect, Debby!
Those look awesome! While salads and stuff are nice and all, these look somuch better!
Oh does that fish look delicious. I will definitely be trying this some day soon. Growing up with a lot of traditional English tastes, we always put malt vinegar on both our fish and chips. It adds a little zip to the meal.
I tried this recipe and OMG…so good!!! I used tilapia (of course, cuz that's my favorite fish!) It is so simple and so crunchy! I give this one 10 stars!!!
Dave – Sierra Foothills of Northern California – east of Sacramento. Been a subscriber for a long time.
We LOVE fish and chips but it’s so hard to get well prepared fish and chips living so far from the coast. When in Alaska, we loved fresh-caught, beer-battered halibut using a similar recipe. This looks delicious. I’d also suggest considering Alaskan Pollock as another possible option.
Anyway, this will be one I’ll try using Test Kitchen gluten free flour blend. It’ performs so like regular wheat flours. Thanks for this post.
Thank you! I used Alaskan Cod but halibut is one we love. I hope you enjoy!