Beer-Battered Fish and Loaded Beer Cheese Chips
Recipe GLPR5627cc2a6e4d6b
Crispy beer-battered cod fillets paired with golden shoestring fries, all topped with a savory beer and smoked paprika cheese sauce infused with mustard powder and a hint of heat. This British-inspired pub favorite is finished with fresh chives, lemon wedges, and malt vinegar for a complete indulgent meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
25 ounces Two 12.5-ounce packages frozen beer-battered cod fillets
28 ounces One 28-ounce package frozen shoestring fries
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons mustard powder
½ teaspoon Kosher salt, to taste
3/4 cup beer
1/2 cup half-and-half
Dash hot sauce
2 cups shredded Cheddar cheese
3 tablespoons chopped fresh chives
Lemon wedges, for serving
Malt vinegar, for serving
Directions
Position one oven rack in the upper third and one in the lower third of the oven. Preheat the oven to 425°F.
Place the frozen beer-battered cod fillets in a single layer on one baking sheet. Spread the frozen shoestring fries in a single layer on another baking sheet.
Place the cod on the upper rack and the fries on the lower rack. Bake for 8 minutes, then remove both sheets. Toss the fries, rotate both sheets from front to back and swap their positions between racks. Return to the oven and continue baking until the cod is golden and crispy and the fries are golden brown, approximately 8 to 12 minutes more.
While the fish and fries bake, melt the butter in a medium saucepan over medium heat.
Whisk the flour, smoked paprika, mustard powder, and 1/2 teaspoon kosher salt into the melted butter, stirring constantly for about 1 minute until combined and fragrant.
Gradually whisk the beer into the spice mixture, stirring constantly. Add the half-and-half and hot sauce, continuing to whisk until smooth.
Bring the sauce to a simmer over medium heat, stirring occasionally. Simmer for approximately 5 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon.
Remove the saucepan from the heat. Add the shredded Cheddar cheese and stir until completely melted and the sauce is smooth and creamy.
Divide the beer-battered cod fillets and golden fries equally among four serving plates.
Drizzle half of the cheese sauce over the fries on each plate and sprinkle the chives evenly over the top.
Serve each plate with lemon wedges, malt vinegar, and the remaining cheese sauce on the side for dipping or additional drizzling.
