Print

Fish and Chips Recipe

Fish and Chips Recipe
Print Recipe

★★★★★

4.9 from 28 reviews

Classic British-style Fish and Chips featuring crispy beer-battered white fish fillets fried to golden perfection, served with hot fries, tartar sauce, and malt vinegar. This easy-to-make recipe ensures a crunchy exterior and tender flaky fish inside, perfect for a delicious homemade comfort meal.

Ingredients

Scale

Fish

  • 1 ½ lbs white fish fillets, cut into long strips
  • Additional all-purpose flour for dredging
  • Sea salt, to season
  • Freshly ground black pepper, to season

Batter

  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup cold light beer (lager or pale ale recommended)

For Frying and Serving

  • Vegetable oil or canola oil for deep frying (enough to fill 1-2 inches in pot)
  • Hot cooked fries (fried, baked, or air-fried)
  • Tartar sauce
  • Ketchup or fry sauce (optional)
  • British malt vinegar

Instructions

  1. Heat Oil: Add oil to a deep pot until about 1-2 inches full and heat to 350°F (177°C). Monitor the temperature carefully using a thermometer to maintain between 350°F and 375°F. Avoid overcrowding the pot to keep the oil temperature stable and ensure crisp coating.
  2. Prepare Fish: Cut the fish fillets into long strips about 1 inch wide. Pat dry with paper towels, then season generously with sea salt and freshly ground black pepper. Lightly dredge each strip in flour to help the batter adhere.
  3. Make Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, paprika, salt, and pepper. Gradually whisk in the cold beer until you achieve a smooth, slightly thick batter. Add a little more beer if the batter is too thick.
  4. Batter and Fry: Confirm oil is at 350°F. Dip each prepared fish strip into the batter, using a spoon to coat evenly if needed. Fry in small batches, turning occasionally, for 5-7 minutes or until golden and crisp. Test cook one piece first to estimate exact cooking time. Avoid overcooking as fish continues to cook after removal.
  5. Optional Extra: If you have leftover batter, dip onion rings, calamari, or shrimp for frying as an additional treat.
  6. Rest: Remove cooked fish from oil and drain on paper towels. Keep cooked fish warm in a 200°F oven if frying in batches.
  7. Serve: Serve the fish hot alongside fries of your choice. Accompany with tartar sauce, malt vinegar, and optional ketchup or fry sauce for dipping.

Notes

  • Maintain correct oil temperature (350-375°F) for the crispest batter.
  • Use light beer for a subtle flavor; alternatively, club soda can be used for a lighter batter.
  • Do not overcrowd the fryer to prevent oil temperature drop and soggy coating.
  • Pat fish dry thoroughly before seasoning to ensure batter sticks well.
  • Keep cooked fish warm in a low oven if frying multiple batches.
  • British malt vinegar is traditional for authentic flavor but optional.
  • For a gluten-free version, use gluten-free flour and cornstarch blends and gluten-free beer or soda.

Nutrition

Keywords: Fish and Chips, Beer Batter, British Fish Fry, Crispy Fried Fish, Classic Fish and Chips Recipe

Find it online: https://yumwithmia.com/fish-and-chips-recipe/