British
Beer-Battered Fish and Chips
Flaky cod in a light, crackly beer batter with twice-fried chips, quick tartar sauce and a splash of malt vinegar.
- Shatteringly crisp beer batter
- Twice-fried fluffy chips
- Pub classic at home
Proper fish and chips is a study in contrasts: a shattering golden crust giving way to steaming, flaky white fish. Cold beer and a little baking powder create bubbles in the batter that puff up in the hot oil, while cornstarch keeps it crisp rather than bready. We fry the chips twice, first to cook them through and then to crisp them, which is the only way to get fluffy centers and crunchy edges. It takes a little organization, but it is worth every minute.
Instructions
Soak the potato batons in a large bowl of cold water for at least 15 minutes to remove surface starch. Meanwhile, stir the mayonnaise, pickles and a squeeze of lemon together for tartar sauce and refrigerate.
Heat the oil in a large heavy Dutch oven to 325 degrees F, filling it no more than halfway. Set a wire rack over a rimmed baking sheet.
Drain the potatoes and dry them very thoroughly with kitchen towels.
Fry the potatoes in 2 batches until tender and pale blond, 5 to 6 minutes per batch. Transfer to the rack and let rest at least 10 minutes.
Raise the oil temperature to 375 degrees F. Heat the oven to 200 degrees F.
Pat the fish dry, season with salt and dredge in 1/2 cup of the flour, shaking off the excess.
Whisk the remaining 1 cup flour, the cornstarch, baking powder and 1 1/2 teaspoons salt in a bowl. Whisk in the cold beer just until a batter the thickness of pancake batter forms; a few lumps are fine.
Dip each piece of fish into the batter, let the excess drip off, then lower it gently into the oil, laying it away from you. Fry 2 or 3 pieces at a time until deep golden and crisp, 4 to 6 minutes, turning once; the fish should reach 145 degrees F inside.
Drain the fish on the rack, sprinkle with salt and keep warm in the oven while you finish frying.
Return the oil to 375 degrees F and fry the potatoes again in batches until golden and crisp, 2 to 3 minutes. Drain on paper towels and toss with salt.
Serve the fish and chips immediately with tartar sauce, lemon wedges and malt vinegar.
Test kitchen tips
- Mix the batter just before frying and keep the beer ice cold; warm or overmixed batter turns heavy and greasy.
- The first fry of the chips can be done up to 2 hours ahead; let them sit at room temperature and do the final crisping just before serving.
- Club soda or sparkling water can replace the beer for an alcohol-free batter that is just as crisp.
Nutrition per serving
- Calories
- 780
- Protein
- 36g
- Carbs
- 72g
- Fat
- 37g
- Fiber
- 5g
- Sugar
- 3g
- Sodium
- 1080mg
Nutrition values are estimates calculated per serving. See our disclaimer.
