04/22/2024

British Fish and Chips

Fish and chips make for fantastic tailgating grub because they’re hearty, easy to eat on the go, and always a crowd-pleaser. The crispy fried fish and golden fries are satisfying and can be enjoyed with your hands, making them perfect for outdoor gatherings. Plus, they’re versatile enough to be paired with various dipping sauces, adding to the fun and flavor of any tailgate party!

British Fish and Chips

This British fish and chips recipe offers a delicious way to enjoy crispy fried fish and golden fries, reminiscent of the classic British dish, perfect for satisfying cravings and impressing guests.

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Course: dinner, Main Course

Cuisine: British

Keyword: authentic fish and chips, british fish and chips, fish and chips recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 4031kcal

Equipment

Instant read thermometer

Ingredients

1 Cup All-Purpose Flour plus about 1/4 cup extra for dredging
1 Tsp Baking Powder
1 Tsp Salt plus extra for sprinkling
1 1/4 Cups Cold Light Beer
1 1/2 Lbs Fresh Cod or Halibut
3 cups Vegetable Oil For Frying possibly more depending on the size of your pot
4 Large Russet Potatoes peeled
Quality British Malt Vinegar for serving

Instructions

To Make The Chips/Fries

Preheat the oven to 200 degrees F, and add oil to a deep fryer or dutch oven until it is about 1 inch deep. Heat over high heat until it reached 325 degrees F on an instant read thermometer.
Cut the potatoes into fries. Rinse under cold water and blot with a paper towel to remove excess water. Once the oil is 325 F, carefully fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature.
Increase the temperature to 390 degrees F. Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes. Remove with a slotted spoon, and place them on a paper towel. Sprinkle with salt while they're still hot, and place them in the warmed oven while you're frying the fish.

To Fry The Fish

Combine the flour, baking powder, and 1 tsp salt in a large flat bowl. Pour in the cold beer and whisk until smooth (use the batter immediately, do not let it rest for a while). In another bowl add some extra flour for dredging (about 1/2 cup).
Place the fish in the flour and dredge all sides. Shake off the excess. Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!).
You can either use a deep fryer or a dutch oven. Fill it with vegetable oil to a depth of about an inch. Heat the oil to 365 degrees F. Carefully place the fish into the oil.
Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 3 minutes on each side or until nicely golden. Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately. (If you wait too long to serve the batter will lose its crispiness.)
Serve with the fries and a sprinkling of malt vinegar.