Print

Crispy Beer-Battered Fish and Chips

crispy beer-battered fish and chips - featured image
Print Recipe

A quick and easy recipe for crispy beer-battered fish and oven-baked chips, paired with a fresh homemade tartar sauce. Perfect for a comforting, indulgent homemade dinner.

Ingredients

Scale
  • 1 lb (450 g) white fish fillets (cod, haddock, or pollock), skinless and cut into chunks
  • 1 cup (125 g) all-purpose flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup (240 ml) cold lager beer (mild lager like Pilsner or Budweiser)
  • Vegetable oil or canola oil, for frying (about 4 cups / 1 liter)
  • 4 large russet potatoes (about 2 lbs / 900 g), peeled and cut into thick fries
  • 2 tbsp vegetable oil
  • Salt, to taste
  • ½ cup (120 g) mayonnaise
  • 2 tbsp finely chopped dill pickles or cornichons
  • 1 tbsp capers, drained and chopped
  • 1 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1 tbsp finely chopped fresh parsley or dill
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). Peel and cut potatoes into thick fries about ¾ inch (2 cm) wide. Rinse in cold water and pat dry.
  2. Toss potatoes with 2 tablespoons vegetable oil and a pinch of salt. Spread in a single layer on a baking sheet lined with parchment paper or silicone mat.
  3. Bake fries for 25-30 minutes, flipping halfway through, until golden and crispy.
  4. In a medium bowl, whisk together 1 cup flour, baking powder, salt, and pepper. Slowly pour in cold beer while whisking until smooth and slightly thick but still drippy. Set aside.
  5. Pat fish pieces dry with paper towels and lightly dust with flour.
  6. Fill a deep pan with at least 3 inches (7.5 cm) of oil and heat to 350°F (175°C). Use a thermometer to maintain temperature.
  7. Dip each floured fish piece into batter, letting excess drip off. Fry in batches for 4-5 minutes until golden and crisp and fish flakes easily.
  8. Transfer fried fish to a wire rack or paper towels to drain excess oil.
  9. While frying, combine mayonnaise, chopped pickles, capers, mustard, lemon juice, and herbs in a bowl. Season with salt and pepper.
  10. Serve crispy fish with baked chips and tartar sauce on the side, optionally with a lemon wedge.

Notes

Keep beer cold to ensure light, crispy batter. Do not overmix batter; a few lumps are fine. Maintain oil temperature between 350°F and 375°F for best results. Pat fish dry before battering. Fry in batches to avoid overcrowding. Keep fried fish warm in a low oven (200°F) while finishing frying. Reheat leftovers in oven at 400°F for 10 minutes to retain crispiness. Tartar sauce flavors improve if made a few hours ahead and refrigerated.

Nutrition

Keywords: beer-battered fish, fish and chips, crispy fish, homemade tartar sauce, oven-baked fries, comfort food, easy dinner

Find it online: https://blingbite.com/crispy-beer-battered-fish-and-chips-recipe-perfect-for-easy-homemade-dinner/