Golden Beer-Battered Fish And Chips Recipe

If you're looking for a salty meal with major coastal vibes, it's hard to go wrong with fish and chips. The now-classic British pub food has varied origins ranging from Jewish refugees in Spain and Portugal to Belgian housewives. Ultimately, the dish transcends borders and has become a comfort food for many people around the world. While it's easy to grab a quick takeout container loaded with fish and chips in some cities, that's not always the case. 

Thankfully, Food Republic recipe developer Jennine Rye shares this golden beer-battered fish and chips recipe so you can recreate the satisfying meal from the comfort of your own home. She raves, "I love fish and chips! Being an English girl, I have very fond memories of eating fish and chips from a young age — especially at the beach." Plus, as she points out, "Best of all, this recipe doesn't take long to make at all, and when the fish comes out beautifully crisp and golden, you feel like such a pro!"

For this recipe, you'll need potatoes, flour, and salt and pepper to season. When choosing potatoes, Rye suggests using "a type in the middle between waxy and floury, to get the best of both worlds."

The batter also consists of cornflour, turmeric (for an extra golden tinge), baking powder, salt, and cold beer. "The cornflour helps add to the crispness of the batter," Rye comments, but notes that "it is possible to replace this ingredient with another tablespoon of flour." As for the beer, our recipe developer recommends experimenting and says, "Any type of beer works well, as long as it is cold and carbonated."

Rye uses skinless and boneless haddock fillets for this dish, so you don't have to worry about choking on a bone. However, she notes, "Cod is also a commonly used fish for frying in batter, and pollock or plaice are also worthy substitutes." 

Start by peeling all of the potatoes and cutting them to approximately the thickness of a finger. Bring a pot of water to a boil and parboil the potatoes for about 6 to 8 minutes. The goal is to soften them slightly, not to cook them. 

Drain the potatoes into a colander and dry them off with a tea towel. This will help prevent the oil from spitting when you add them to the deep fryer.

Heat a deep-fat fryer to 375 F. If you're working with limited equipment, Rye notes the deep-fat fryer is not necessary, but "you'll just need a deep enough pot, oil, a metal slotted spoon, and a kitchen thermometer with a clip." She further explains, "Ideally, you will want a depth of roughly 4 inches of oil in the pan, and suggests you "use the kitchen thermometer clipped to the side of the pan to monitor the temperature of the oil." While this recipe is totally doable in a pot, she notes, "It can be a little harder to maintain a constant temperature with this method," and warns "to keep an eye on the oil temperature."

Meanwhile, in a medium-sized bowl combine ¼ cup of flour with salt and pepper to taste. In another bowl, add the rest of the flour as well as the cornflour, turmeric, baking powder, and salt. Whisk the contents until the ingredients are evenly distributed. Once the fryer reaches the right temperature, slowly pour the cold beer into the bowl with the flour-turmeric mixture. Using a balloon whisk, combine everything into a smooth batter.

Pat the haddock fillets dry with a tea towel, then coat them with the seasoned flour. Next, dip the fillets into the beer batter to properly coat them. 

Carefully dunk the fish into the hot oil to avoid spattering. Fry it for 2 to 3 minutes until the exterior turns a golden color and becomes crispy. Rye remarks, "Depending on the thickness of your piece of fish, you'll want to check that it is fully cooked through before consuming it. A meat thermometer is great for this kind of thing." 

Place the fish on a plate and add the potatoes to the fryer basket. Cook them for 3 to 4 minutes until they are also pleasantly golden and crispy. Rye describes that they should "rattle when shaken."

The best kind of fish and chips are the hot and crunchy kind, so you'll want to serve your meal straight out of the fryer. Per Rye's recommendations, set the table with some peas, lemon wedges, malt vinegar, and tartar sauce as well.