Homemade Fish and Chips
Enjoy crispy, pub-style beer-battered fish and golden, fluffy chips right from your own kitchen.
Ingredients
- •4 large Russet potatoes, peeled and cut into 1/2-inch thick chips
- •4 firm white fish fillets, such as cod or haddock (about 6 oz each)
- •1 1/2 cups all-purpose flour
- •1 cup cold lager-style beer
- •1 tsp baking powder
- •1 tsp salt
- •1/2 tsp black pepper
- •4 cups vegetable oil for frying
- •Tartar sauce and lemon wedges for serving
Instructions
- 1
Soak the cut potatoes in cold water for 30 minutes to remove excess starch, then drain and pat completely dry with paper towels.
- 2
Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 325 degrees F (160 degrees C).
- 3
Blanch the potatoes in the hot oil for 5 minutes until tender but not browned, then remove with a slotted spoon and drain on wire racks.
- 4
Raise the oil temperature to 375 degrees F (190 degrees C).
- 5
In a large bowl, whisk together 1 cup of flour, baking powder, salt, and black pepper, then stir in the cold beer until a smooth batter forms.
- 6
Dredge the fish fillets lightly in the remaining 1/2 cup of dry flour, then dip them into the beer batter, letting any excess drip off.
- 7
Carefully lower the battered fish into the hot oil and fry for 4 to 5 minutes, turning occasionally, until golden brown and crispy.
- 8
Remove the fish and keep warm, then drop the par-cooked chips back into the hot oil for 3 to 4 minutes until golden and extra crispy.
- 9
Season the hot chips immediately with salt and serve alongside the crispy fish, tartar sauce, and lemon wedges.
💡 Chef tips
- Keep your beer as cold as possible straight from the fridge; the temperature contrast with the hot oil creates an extra light and crispy batter.
- Fry the fish in batches to prevent the oil temperature from dropping and making the coating soggy.
- Make sure to dry the potatoes thoroughly before frying to prevent dangerous oil splatters and ensure a crisp exterior.
✅ How it should turn out
The finished fish and chips feature a shatteringly crisp, golden beer batter exterior yielding to flaky, moist fish, paired with hot, fluffy chips that taste just like an authentic British pub meal.