Crispy Beer-Battered Fish and Golden Chips
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
Stock photo shown. Actual recipe appearance may vary.
Total Time
1 hour 10 minutes
Cuisine
British
Category
Main Course
Description
Crispy beer-battered fish and chips is a quintessential British dish that combines the flaky tenderness of white fish with a golden, crunchy coating. The chips are thick-cut and perfectly fried to achieve a balance of crispy exterior and fluffy interior. This version stands out with its use of beer in the batter, adding a lightness and depth of flavor that elevates the dish to new heights.
Originating from the UK, fish and chips have become a beloved comfort food worldwide. The beer batter technique is a nod to traditional methods, ensuring a crispy coating that doesn't overpower the delicate fish. Serve with a side of mushy peas or tartar sauce for an authentic experience. The choice of cod or haddock ensures a mild flavor that pairs beautifully with the seasoned batter, making it a perfect dish for any occasion.
Ingredients
For the Fish
- 4 fillets of white fish (such as cod or haddock)
- 1 cup all-purpose flour
- 1 cup beer
- 1 teaspoon baking powder
- Salt and pepper to taste
For the Chips
- 4 large potatoes, peeled and cut into thick chips
- Oil for frying
Instructions
Preparation
Peel and cut the potatoes into thick chips. Rinse under cold water and pat dry.
In a bowl, mix flour, baking powder, salt, and pepper. Gradually whisk in beer until smooth.
Cooking
Heat oil in a deep fryer or large pot to 350°F (175°C).
Fry the chips in batches for about 5-6 minutes until golden. Remove and drain on paper towels.
Dip fish fillets into the batter, allowing excess to drip off.
Fry the fish in hot oil for 5-7 minutes until golden and crispy. Drain on paper towels.
Assembly
Serve the fish and chips hot with a sprinkle of salt and a side of tartar sauce.
Chef's Tips
- Ensure the oil is at the correct temperature to achieve a crispy texture.
- Pat the fish dry before battering to help the coating adhere better.
Nutrition Information
Serving_size
1 serving
Calories
750 kcal
Protein
35 g
Carbohydrates
85 g
Fat
30 g
Fiber
5 g
Sugar
2 g
Sodium
800 mg
Saturated_fat
5 g
Cholesterol
90 mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Spicy Fish and Chips
Add a teaspoon of cayenne pepper to the batter for a spicy kick.
Gluten-Free Fish and Chips
Use gluten-free flour and gluten-free beer for a celiac-friendly version.
Herb-Infused Fish and Chips
Add chopped fresh herbs like dill or parsley to the batter for an aromatic twist.
Storage Instructions
Refrigerator
Store leftovers in an airtight container in the fridge for up to 2 days.
Freezer
Freeze cooked fish and chips in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.
Shelf
Not suitable for shelf storage.