American 25 min

Beer Battered Fish and Chips

Name: Beer Battered Fish and Chips
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1½ lbs cod or haddock fillets, cut into 4 portions; 1 cup all-purpose flour, plus ½ cup for dredging; 1 teaspoon baking powder; 1 teaspoon salt; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; 1 cup cold lager beer; Vegetable oil for frying; 2 lbs russet potatoes, cut into ¼-inch sticks; Salt for chips; Malt vinegar, tartar sauce, and lemon wedges for serving

seafoodcomfort-food

Ingredientsfor 2

540

Cal

34g

Protein

58g

Carbs

16g

Fat

11½ lbs cod or haddock fillets, cut into 4 portions
21 cup all-purpose flour, plus ½ cup for dredging
31 teaspoon baking powder
41 teaspoon salt
5½ teaspoon smoked paprika
6½ teaspoon garlic powder
71 cup cold lager beer
8Vegetable oil for frying
92 lbs russet potatoes, cut into ¼-inch sticks
10Salt for chips
11Malt vinegar, tartar sauce, and lemon wedges for serving

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Instructions

1
Soak potato sticks in cold water 30 minutes; drain and dry completely. Fry in 325°F oil for 5–6 minutes until cooked through but not yet colored. Drain and set aside — this is the par-fry. Increase oil to 375°F.
2
Whisk 1 cup flour, baking powder, salt, paprika, and garlic powder. Whisk in cold beer until a smooth batter forms — it should coat the back of a spoon. Pat fish fillets dry and dredge in the ½ cup plain flour; shake off excess. Dip each fillet into the beer batter and let excess drip for 3 seconds.
3
Lower battered fish gently into 375°F oil away from you to prevent splashing. Fry 4–5 minutes until the batter is deeply golden, audibly crispy, and the fish inside is fully cooked and flakes easily. While the fish drains, return chips to 375°F oil for a final 2–3 minutes until golden and crispy. Season chips immediately with salt. Serve with malt vinegar and tartar sauce.