Description
Classic Fish and Chips is a beloved British dish featuring crispy beer-battered cod fillets paired with perfectly double-fried golden russet potato fries. This recipe ensures crispy, flavorful results by frying the potatoes twice and using a light beer batter for the cod, resulting in a traditional pub-style meal that’s crispy on the outside and tender inside.
Ingredients
Scale
For the French Fries
- 1 ½ pounds russet potatoes
- vegetable oil (for frying, about 1-2 quarts)
- salt (to taste)
For the Beer Battered Cod
- 1 ½ pounds fresh white fish (preferably cod fillets)
- ¾ cup all-purpose flour (for batter)
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon Old Bay seasoning
- ¼ teaspoon paprika
- 1 cup light beer
- ½ cup all-purpose flour (for dredging)
Instructions
- Prepare the potatoes: Cut the russet potatoes into 1-inch sticks. Rinse them well with cold water to remove excess starch, then dry thoroughly with paper towels to prevent oil splatter during frying.
- Heat the oil: Pour 1-2 quarts of vegetable oil into a large, heavy-bottomed pot or deep fryer and heat over medium heat to reach 325°F. Use a thermometer to maintain an accurate temperature.
- First fry for the potatoes: Add the potato sticks to the oil and cook for 6-8 minutes until they soften but do not brown. Keep the oil temperature between 300-325°F. Use a slotted spoon to remove fries and drain on paper towels.
- Increase oil temperature: Raise the oil heat to medium-high and bring the temperature to 375°F for the second fry.
- Second fry for crispiness: Fry the par-cooked potatoes in small batches for 2-3 minutes until golden brown and crispy. Maintain the oil temperature between 350-375°F. Remove and drain on paper towels, then immediately season with salt.
- Prepare the fish: Cut the fresh white fish into 8 even pieces and pat dry with paper towels.
- Make the batter: In a medium bowl, combine ¾ cup flour, cornstarch, baking powder, salt, black pepper, Old Bay seasoning, and paprika. Whisk in 1 cup light beer until the batter is slightly thinner than pancake batter consistency.
- Coat the fish: Lightly toss the fish pieces in ½ cup flour, then dip them into the beer batter, allowing excess to drip off.
- Fry the fish: Carefully add battered fish to the hot oil in batches of 2-3 pieces. Fry for 6-8 minutes, turning halfway through, until the batter is golden brown and crispy. Remove and drain on paper towels.
- Serve: Plate the hot fries and beer-battered fish immediately. Serve with tartar sauce, lemon wedges, and malt vinegar on the side for a classic finish.
Notes
- Dry the potatoes well before frying to ensure crispiness and prevent oil splatter.
- Maintaining proper oil temperature is key: lower heat for softening fries, higher heat for crisping fries and frying fish.
- Use a fresh, light beer for the batter to enhance flavor and texture without overpowering the fish.
- Do not overcrowd the oil when frying to keep temperature steady and avoid soggy results.
- Serve fish and chips immediately for the best taste and texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: British
Keywords: fish and chips, beer battered cod, fried fish, homemade fries, classic British dish
