Fish And Chips Recipe
The fish was cooked to perfection, the fried beer batter coating beautifully crisp and golden. The cod was delicious and fresh without any fishy aftertaste or taste of fried oil.
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Ingredients
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Fish & Batter
Chips (Thick-Cut Fries)
Frying Oil
Finishing & Serving
Method
Prep & Potatoes
- 1
- 2
- 3
Par-fry chips (first fry)
Heat frying oil (for chips) in a deep pan or fryer to 320°F (160°C). Fry the dried chips in batches for about 4–6 minutes until just tender but not colored. Remove and drain on a wire rack or paper towels. Keep warm. This step ensures a fluffy interior.
Batter & Fish
- 4
Season fish & dredge
Pat cod fillets dry with paper towels and season both sides lightly with salt and pepper. Place 1/2 cup of all-purpose flour (dredging flour) on a plate and lightly dust each fillet, shaking off excess. This helps batter adhere.
- 5
Make beer batter
In a bowl, whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp freshly ground black pepper. If using egg, whisk it into the cold beer, then gradually whisk the beer (or beer + egg) into the dry mix until smooth and thick but pourable; batter should coat the back of a spoon. If batter seems too thick, whisk in up to 2 tbsp ice water. Keep batter cold — place bowl over another bowl with ice or refrigerate briefly.
- 6
Heat frying oil
Heat the main frying oil in a deep heavy-bottomed pot or fryer to 350–360°F (175–180°C). Use a thermometer to maintain temperature — correct oil temperature is critical for crisp, non-greasy coating.
- 7
Batter and fry fish
Working in batches, dip each dredged fillet into the cold batter, letting excess drip off briefly, then carefully lower into the hot oil. Fry for 4–6 minutes per fillet (depending on thickness) until batter is deep golden and crisp and the fish registers 145°F (63°C) or flakes easily. Do not overcrowd the fryer; maintain oil temperature between batches by adjusting heat. Remove fillets to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if necessary.
Finish Chips & Serve
- 8
Final fry chips (second fry)
Increase frying oil temperature to 375°F (190°C). Return the par-fried chips to the hot oil in batches and fry for 2–4 minutes until golden and crisp. Drain on a wire rack or paper towels and immediately season with salt to taste.
- 9
Plate and garnish
Arrange chips and fish on plates or a serving board. Sprinkle chopped fresh parsley over chips if using. Serve with lemon wedges, malt vinegar on the side, and tartar sauce for dipping.
- 10
Serving notes
Serve fish and chips immediately while hot for best texture. If preparing for a group, keep cooked items in a single layer on wire racks in a warm oven (200°F / 95°C) for up to 20–30 minutes before serving to preserve crispness.