Classic Fish and Chips

5 from 6 votes

This British-inspired favorite features flaky white fish in a crispy beer batter, paired with golden fries. Deep-fried or air-fried—your choice!

Prep Time25

Cook Time20

Total Time45

Course: Dinner, entree, lunch, Main Course, main dish

Cuisine: American, british, English

Keyword: british fish and chips, Fish and Chips, fish and chips recipe, fish in chips recipe, fish n chips batter recipe, homemade french fries recipe, how to make fish n chips

Servings: servings

Author: Alyssa Rivers

Ingredients

French Fries

1 ½ pounds russet potatoes
vegetable oil for frying, about 1-2 quarts
salt to taste

Beer Battered Fish

1 ½ pounds fresh white fish I prefer cod fillets
¾ cup all-purpose flour for batter
¼ cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon Old bay seasoning
¼ teaspoon paprika
1 cup light beer
½ cup all-purpose flour for dredging

Instructions

French Fries

Cut 1 ½ pounds russet potatoes into 1-inch sticks. Rinse them with cold water, then dry them very well with paper towels.
Add about 2 inches of vegetable oil to a large, heavy-bottomed pot or deep fryer, approximately 1-2 quarts of oil.
Heat the oil over medium heat to 325 degrees Fahrenheit. Add the potatoes to the oil and cook for 6-8 minutes, until the fries soften. Use a thermometer to monitor the temperature of the oil to maintain it between 300-325 degrees Fahrenheit.
Remove the fries from the oil with a slotted spoon and transfer them to a paper-towel-lined baking sheet or plate. Increase the heat to medium-high to bring the temperature of the oil to 375 degrees Fahrenheit.
Once the oil reaches 375 degrees Fahrenheit, fry the potatoes a second time, this time in small batches for 2-3 minutes until they brown and crisp up. Maintain the oil temperature between 350-375 degrees Fahrenheit. Remove them from the oil and return them to the paper-towel-lined dish and sprinkle immediately with salt.

Beer Battered Cod

Cut 1 ½ pounds fresh white fish into 8 even pieces and pat them very dry with paper towels. Set aside.
Combine ¾ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon Old bay seasoning , and ¼ teaspoon paprika in a medium bowl. Whisk in 1 cup light beer until the batter reaches a consistency slightly thinner than pancake batter.
Toss the fish fillets carefully in ½ cup all-purpose flour, then dip them each in the beer batter, allowing the excess to drip off for a few seconds. Carefully add the battered fish to the oil in batches of 2-3 pieces at a time and fry for 6-8 minutes, flipping the fish halfway through until they are golden brown.
Serve immediately with the warm fries and tartar sauce, lemon wedges, and malt vinegar on the side.

Video

Notes

Storage Instructions: Store in an air-tight container in the refrigerator for up to 3 days, but these are best served fresh out of the fryer.

Reheating Instructions: Reheat in the air fryer at 350 degrees Fahrenheit for 5-6 minutes, or in the oven at 350 degrees Fahrenheit for 10-15 minutes, until heated through and crispy. Avoid heating in the microwave, as this will make the batter soggy.

Nutrition

QR code

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