Print

Crispy Beer Battered Fish and Chips Recipe Perfect for Easy Homemade Dinner

crispy beer battered fish and chips - featured image
Print Recipe

This recipe delivers perfectly crispy beer battered fish and golden chips with a homemade creamy tartar sauce, ideal for an easy and comforting homemade dinner.

Ingredients

Scale
  • 1 ½ pounds (700g) firm white fish fillets (cod, haddock, or pollock), cut into 4-6 pieces
  • 3 large russet potatoes, peeled and cut into thick chips
  • 1 cup (120g) all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper
  • 1 cup (240ml) cold lager beer (pale ale recommended)
  • Vegetable oil or canola oil, for frying (enough to fill pot about 3 inches deep)
  • ½ cup (120g) mayonnaise
  • 2 tablespoons finely chopped dill pickles or cornichons
  • 1 tablespoon capers, chopped (optional)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped fresh dill or parsley
  • Salt and pepper, to taste

Instructions

  1. Peel and cut russet potatoes into thick, even chips about ½ inch wide. Rinse in cold water to remove excess starch, then soak in cold water for at least 30 minutes.
  2. Drain and pat potatoes dry. Heat oil to 320°F (160°C). Fry chips in batches for 4-5 minutes until soft but not browned. Drain on paper towels or wire rack and set aside.
  3. In a large bowl, whisk together 1 cup flour, baking powder, ½ teaspoon salt, and pepper. Slowly pour in cold beer, whisking until just combined with some lumps. Keep batter chilled.
  4. Heat oil to 350°F (175°C). Pat fish fillets dry and lightly dust with flour.
  5. Dip each fish piece into batter, letting excess drip off, then fry in batches for 5-6 minutes until golden and crisp, turning once halfway. Drain on paper towels or wire rack.
  6. Increase oil temperature to 375°F (190°C). Return chips to oil and fry for 2-3 minutes until golden and crisp. Drain and season immediately with remaining salt.
  7. Combine all tartar sauce ingredients in a small bowl, adjust seasoning, and refrigerate until serving.
  8. Serve fish and chips hot with a generous dollop of tartar sauce and lemon wedges if desired.

Notes

Use cold beer straight from the fridge for a lighter, airier batter. Do not overmix batter; a few lumps are fine. Maintain oil temperature between 350°F and 375°F for best results. Par-cook chips at lower temperature before final frying for crispiness. Drain fried items on wire rack to keep crust crunchy. For non-alcoholic batter, substitute beer with sparkling water or club soda. Gluten-free and dairy-free substitutions are possible.

Nutrition

Keywords: beer battered fish, fish and chips, crispy fish, homemade fish and chips, tartar sauce, easy dinner, fried fish, comfort food

Find it online: https://coracooks.com/crispy-beer-battered-fish-and-chips-recipe-perfect-for-easy-homemade-dinner/