Beer-battered Fish + Chips Recipe
Make Beer-battered Fish + Chips Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Batter
Chips
Method
Preparation of Fish
Prepare the Fish
Rinse the white fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
Dredge the Fish
Spread 1 cup of all-purpose flour on a plate. Dredge each fish fillet in the flour, shaking off any excess.
Preparation of Chips
Prepare the Potatoes
Peel the potatoes and cut them into thick strips to form chips. Rinse them in cold water to remove excess starch, then pat them dry with paper towels.
Fry the Chips (First Fry)
In a large pot or deep fryer, heat the vegetable oil to 325°F (160°C). Fry the potato strips in batches for about 4-5 minutes until soft but not browned. Remove and drain on paper towels.
Batter Preparation and Frying
Make the Batter
In a bowl, combine 1 cup of all-purpose flour, 1 tsp baking powder, and 1 tsp salt. Mix well. Add 1 cup of beer and 1 beaten egg, whisking until smooth.
Heat Oil for Fish
Increase the oil temperature to 350°F (175°C).
Batter and Fry the Fish
Dip a dredged fish fillet into the batter, allowing excess to drip off. Carefully place it into the hot oil. Fry for 5-6 minutes or until golden brown. Remove and drain on paper towels.
Fry the Chips (Second Fry)
Once all fish are fried, increase the oil temperature to 375°F (190°C). Fry the pre-cooked chips in batches for 2-3 minutes until crispy and golden. Drain on paper towels and sprinkle with salt.
Serving
Plate the Dish
Serve the crispy beer-battered fish alongside the hot chips. Optionally, serve with tartar sauce and lemon wedges.
