Serves 4
90 min
Beer-Battered Fish and Chips
Recipe GLPR69bd5b811a4207
A classic British-inspired dish featuring crispy beer-battered Pacific cod fillet served alongside golden, twice-fried potato chips. The light, bubbly batter is made with lager beer, creating a tender fish interior with a crunchy exterior. Perfect with malt vinegar and fresh lemon wedges.
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Ingredients
3 large russet potatoes (about 1 1/2 pounds)
Vegetable oil for deep-frying
3/4 cup all-purpose flour (for batter)
1 cup rice flour
2 teaspoons baking powder
Kosher salt
1/4 teaspoon cayenne pepper
1 12-ounce bottle lager beer, chilled
1 1/2 pounds skinless Pacific cod fillet, cut into 12 pieces
1/2 cup all-purpose flour (for dredging)
Malt vinegar for serving
wedges Lemon wedges for serving
Directions
Prepare an ice bath by setting a colander in a large bowl filled with ice water. Slice the russet potatoes lengthwise into 1/4-inch-thick planks. Stack the slices and cut them into 1/4-inch-thick sticks. Transfer the cut potatoes to the colander in the ice bath as you work. Refrigerate for 30 minutes to 1 hour to soak out excess starch. Once chilled, lift the colander from the ice water, rinse the potatoes thoroughly under cold running water, and pat them very dry with paper towels.
Preheat your oven to 350°F. Pour vegetable oil into a large Dutch oven to a depth of 4 inches and heat it using a deep-fry thermometer until it reaches 280°F. Carefully add half of the dried potato sticks and fry until they become tender but remain completely colorless, about 5 minutes. Using a slotted spoon, transfer the partially cooked potatoes to a paper towel-lined plate. Repeat this first-fry process with the remaining potato sticks. After all potatoes have been first-fried, increase the oil temperature to 365°F.
In a large mixing bowl, whisk together 3/4 cup all-purpose flour, rice flour, baking powder, 1 teaspoon kosher salt, and cayenne pepper until evenly combined. Pour in the chilled lager beer and whisk the mixture until mostly smooth, with just a few small lumps remaining. Allow the batter to sit undisturbed for 5 minutes so it can thicken slightly.
Set a wire rack on a rimmed baking sheet and position it near your frying station. Season each piece of Pacific cod fillet with kosher salt. Working in two batches of 6 pieces each, dredge the fish pieces in the remaining 1/2 cup all-purpose flour, coating all sides evenly and shaking off excess flour. Dip each floured piece into the beer batter, rotating to coat thoroughly and allowing excess batter to drip back into the bowl. Carefully place the battered fish into the 365°F oil and fry for approximately 4 minutes until the coating is crisp and golden brown. Using a slotted spoon, transfer the cooked fish to the wire rack and sprinkle lightly with kosher salt. Keep the finished fish warm in the preheated 350°F oven while you fry the second batch.
Increase the oil temperature to 380°F. Working in two batches, carefully place the first-fried potato sticks into the hot oil and fry for about 2 minutes until they turn crisp and golden brown. Remove with a slotted spoon and drain on a fresh paper towel-lined plate. Season immediately with kosher salt. Repeat with the remaining potatoes. Serve the fish and chips hot, accompanied by malt vinegar and fresh lemon wedges.
