Classic Fish and Chips
This British-inspired favorite features flaky white fish in a crispy beer batter, paired with golden fries. Deep-fried or air-fried—your choice!
Servings: 4 servings
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
Calories: 489kcal | Carbohydrates: 69g | Protein: 42g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 85mg | Sodium: 788mg | Potassium: 1285mg | Fiber: 3g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 4mg
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