Go Back
Print

Beer Battered Fish & Golden Chips

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).
Course main
Cuisine British
Keyword cod, Fish and Chips, french fries
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 689kcal
Author Debby - www.AFeastfortheEyes.net

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

Recipe Source: Anne Burrell, Food Network
Yukon Gold potatoes can be substituted for the Russet potatoes