Description
Replicate the classic pub experience with this recipe for crispy, beer-battered white fish served with thick-cut, double-fried chips and a tangy homemade tartar sauce.
Ingredients
Scale
- 2 lbs cod or haddock fillets, about 1 inch thick
- 3 cups all-purpose flour, divided
- 1 teaspoon salt, plus more for seasoning
- 1 teaspoon black pepper, plus more for seasoning
- 1 teaspoon baking powder
- 1/2 teaspoon cayenne pepper
- 1 (12 ounce) bottle cold lager or pale ale
- 1 cup ice-cold water
- 4 large Russet potatoes, peeled and cut into 1/2 inch thick sticks (chips)
- Vegetable oil or peanut oil, for deep frying
- For Tartar Sauce: 1 cup mayonnaise, 1/4 cup finely chopped dill pickles, 2 tablespoons capers, rinsed and chopped, 1 tablespoon fresh lemon juice, 1 tablespoon finely chopped fresh parsley, 1/2 teaspoon Dijon mustard
Instructions
- Prepare the chips: Place the cut potatoes in a large bowl and cover with cold water. Let them soak for at least 30 minutes, then drain and pat them completely dry with paper towels.
- Make the tartar sauce: In a small bowl, combine the mayonnaise, chopped pickles, capers, lemon juice, parsley, and Dijon mustard. Mix well. Cover and refrigerate while you prepare the fish.
- Prepare the fish batter: In a large bowl, whisk together 2 cups of flour, 1 teaspoon salt, 1 teaspoon pepper, baking powder, and cayenne pepper. Slowly whisk in the cold beer and ice water until just combined. Do not overmix; a few lumps are fine.
- Heat the oil: Pour enough oil into a deep, heavy-bottomed pot or deep fryer to reach a depth of about 2 inches. Heat the oil to 325°F (160°C).
- Coat the fish: Place the remaining 1 cup of flour on a plate. Pat the fish fillets dry. Dredge each fillet lightly in the flour, shaking off excess. Dip the floured fillet into the beer batter, allowing excess to drip off.
- First fry (chips): Working in batches, carefully place the chips into the 325°F oil. Fry for 5 to 7 minutes until cooked through but still pale. Remove with a slotted spoon and drain on a wire rack. Increase the oil temperature to 375°F (190°C).
- First fry (fish): Carefully lower the battered fish into the 325°F oil, ensuring not to overcrowd the pot. Fry for 4 to 6 minutes, turning once, until the batter is set and lightly golden. Remove and drain on a wire rack.
- Second fry (chips): Return the par-cooked chips to the 375°F oil. Fry for 2 to 4 minutes until they are deep golden brown and crispy. Remove and immediately sprinkle with salt.
- Second fry (fish): Increase the oil temperature slightly if needed. Fry the fish again at 375°F (190°C) for 1 to 2 minutes until the batter is dark golden brown and very crisp. Remove and drain. Season immediately with salt and pepper.
- Serve immediately with the homemade tartar sauce and the hot, crispy chips.
Notes
- For the crispiest batter, make sure your beer and water are ice cold.
- Patting the fish completely dry before dredging in flour helps the batter adhere better.
- Use a thermometer to monitor the oil temperature; temperature control is key for non-soggy results.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dinner
- Method: Deep Frying
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 5
- Sodium: 650
- Fat: 40
- Saturated Fat: 7
- Unsaturated Fat: 33
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 6
- Protein: 35
- Cholesterol: 90