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Beer Battered Fish and Chips

Beer battered fish and chips pairs crisp, golden cod with russet potato chips fried twice for a tender center and crunchy exterior. Cold lager beer gives the fish batter a light texture, and the cod is fried until it reaches 145°F.
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Prep Time 20 minutes
Cook Time 40 minutes
Soaking time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: British
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

For the chips
  • 2 lb potatoes russet, scrubbed and cut into 1/2-inch-thick sticks
  • 2 qt water cold, for soaking
  • 2.5 qt vegetable oil for frying
For the fish
  • 1.5 lb cod fillets skinless, cut into 8 pieces
  • 1.25 cup all-purpose flour divided
  • 0.25 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp kosher salt divided
  • 1 cup lager beer cold

Equipment

  • 1 6-quart Dutch oven

Method
 

Prepare and fry the chips
  1. Soak the potato sticks in the cold water for 30 minutes.
  2. Drain and rinse the potatoes, then dry them thoroughly with a clean towel.
  3. Pour the oil into a 6-quart Dutch oven and heat it to 325°F, using a deep-fry thermometer to monitor the temperature.
  4. Fry the potatoes in batches for 5–7 minutes, keeping the oil near 325°F, until tender but not browned.
  5. Transfer each batch to a wire rack set over a rimmed baking sheet.
  6. Raise the oil temperature to 375°F and fry the potatoes in batches for 2–4 minutes, until golden and crisp.
  7. Return the potatoes to the rack and season with 1/2 teaspoon of the salt.
Batter and fry the fish
  1. Turn off the heat and let the oil cool to 350°F, about 5–10 minutes, monitoring it with the thermometer.
  2. Pat the cod dry.
  3. Place 1/4 cup of the flour in a shallow dish.
  4. Whisk the remaining 1 cup flour with the cornstarch, baking powder, and remaining 1/2 teaspoon salt in a medium bowl.
  5. Whisk in the cold beer just until smooth.
  6. Dredge each piece of cod in the flour.
  7. Dip each piece in the batter, letting excess batter drip back into the bowl.
  8. Fry the fish in batches at 350°F for 4–6 minutes, turning once, until deep golden and the thickest part reaches 145°F.
  9. Transfer the fish to the wire rack to drain briefly.
  10. Serve the fish with the chips.

Notes

Keep the oil near the stated temperatures for crisp chips and evenly fried fish. Refrigerate leftovers for up to 2 days; freezing is not recommended for the best texture. For a gluten-free adaptation, use a gluten-free all-purpose flour blend and gluten-free beer.