Description
A detailed recipe for making classic pub-style fish and chips, featuring extra-crispy beer-battered fish and homemade tartar sauce.
Ingredients
Scale
- 2 lbs cod or haddock fillets, about 1 inch thick
- 1 cup all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1 cup cold beer (lager or pale ale)
- 4 large russet potatoes, peeled and cut into thick chips (about 1/2 inch thick)
- Vegetable oil or peanut oil, for deep frying
- For Tartar Sauce: 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickles, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh parsley, 1 teaspoon Dijon mustard, 1/4 teaspoon salt
Instructions
- Prepare the chips: Place the cut potatoes in a large bowl and cover them completely with cold water. Let them soak for at least 30 minutes, then drain and pat them completely dry with paper towels.
- Make the tartar sauce: In a small bowl, combine the mayonnaise, chopped pickles, lemon juice, parsley, Dijon mustard, and salt. Mix well. Cover and refrigerate until serving.
- Heat the oil: Pour enough oil into a deep, heavy-bottomed pot or deep fryer to reach a depth of about 2 inches. Heat the oil to 325°F (160°C).
- Par-fry the chips: Carefully lower half of the dried chips into the oil. Fry for 5 to 7 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a wire rack. Increase the oil temperature to 375°F (190°C).
- Make the batter: In a medium bowl, whisk together 1 cup of flour, salt, pepper, and baking powder. Slowly whisk in the cold beer until just combined. Do not overmix; a few lumps are fine.
- Coat the fish: Lightly dust the dried fish fillets with a thin layer of plain flour. Dip each fillet into the beer batter, allowing excess to drip off.
- Fry the fish: Carefully lower the battered fish into the 375°F (190°C) oil, working in batches to avoid overcrowding. Fry for 5 to 8 minutes, turning once, until the batter is deep golden brown and crispy and the fish flakes easily. Remove and drain on a wire rack lined with paper towels. Sprinkle lightly with salt immediately.
- Finish the chips: Return the par-fried chips to the 375°F (190°C) oil. Fry for 2 to 4 minutes until they are golden brown and crisp. Remove and drain on a wire rack. Season immediately with salt.
- Serve the fish and chips hot with the homemade tartar sauce.
Notes
- Use very cold beer; the temperature difference helps create a crispier batter.
- Ensure potatoes are completely dry before frying to prevent oil splatter and achieve better crispness.
- Maintain oil temperature strictly for best results.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Deep Frying
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5
- Sodium: 550
- Fat: 35
- Saturated Fat: 6
- Unsaturated Fat: 29
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 5
- Protein: 35
- Cholesterol: 90