Beer-Battered Fish and Chips

Beer-Battered Fish and Chips is a classic British dish known for its crispy, golden batter, and tender, flaky fish, served alongside chunky fried potatoes. This iconic meal is a staple in pubs and has won the hearts of many worldwide. Here’s how to make Beer-Battered Fish and Chips at home:

Ingredients

  • - For the Beer Batter
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cold beer (preferably a lager or ale for more flavor)
  • - For the Fish and Chips
  • 4 cod or haddock fillets (about 6-8 oz each)
  • Salt and pepper to taste
  • 4 large potatoes, peeled and cut into thick wedges
  • Vegetable oil for frying
  • - To Serve
  • Lemon wedges
  • Tartar sauce
  • Malt vinegar (optional)

Instructions

Prepare the Chips
1
Preheat your oil in a deep fryer or large pot to 325°F (160°C). You’ll need enough oil to ensure the potatoes can be completely submerged.
2
Blanch the potato wedges in the hot oil for about 3-4 minutes or until they are soft but not browned. Remove them from the oil and let them drain on a wire rack or paper towels. Increase the oil temperature to 375°F (190°C) for later frying.
Make the Beer Batter
1
In a bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the cold beer to the dry ingredients, whisking until the batter is smooth and free of lumps. The batter should be thick enough to coat the back of a spoon.
Fry the Fish
1
Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
2
Dip each fillet into the beer batter, ensuring it's fully coated, then carefully lower it into the hot oil (now at 375°F or 190°C). Fry the fish in batches to avoid overcrowding, cooking for about 5-7 minutes or until golden brown and crispy. Transfer the cooked fish to a wire rack or paper towels to drain.
Finish the Chips
1
Fry the blanched potatoes again in the same hot oil for about 5 minutes, or until they are golden and crispy. Remove and drain on paper towels, seasoning with salt while they're still hot.
Serve
1
Serve the beer-battered fish with the crispy chips, accompanied by lemon wedges, tartar sauce, and malt vinegar if desired.

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