beer-battered fish and chips

Ingredients

For the Chips (The Potatoes):

• Potatoes: 4 large Russet or Maris Piper potatoes, peeled and cut into uniform 1/2-inch thick batons (about 2 pounds / 900g).
• Vinegar: 2 tablespoons white vinegar (for the potato soaking/boiling process to help retain crisp structure).
• Salt: 1 tablespoon kosher salt (plus extra for finishing).
• Oil: Neutral high-smoke-point oil for frying (such as canola, peanut, or vegetable oil), as needed.

For the Beer Batter & Fish:

• Fish: 4 thick white fish fillets (Cod, Haddock, or Pollock preferred), about 6 to 8 ounces each, skinned and pin-boned.
• Flour (Dredging): 1 cup all-purpose flour (seasoned with a pinch of salt and pepper).
• Flour (Batter): 1.5 cups all-purpose flour.
• Cornstarch: 2 tablespoons (the secret weapon for extra crunch).
• Baking Powder: 1 teaspoon (to help create bubbles and lift in the batter).
• Seasoning: 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon freshly cracked black pepper.
• Beer: 1.25 to 1.5 cups ice-cold stout, pale ale, or lager (the carbonation reacts with the baking powder and flour to make it ultra-crispy).

For Serving:

• Flaky sea salt (such as Maldon)
• Malt vinegar
• Homemade tartare sauce
• Lemon wedges

Instructions

Step 1: Prep and Soak the Potatoes

1. Peel and Cut: Peel your Russet or Maris Piper potatoes. Cut them lengthwise into 1/2-inch thick slices, then cut each slice into 1/2-inch thick chips. Try to keep them as uniform as possible so they cook evenly.
2. Rinse: Place the cut chips into a large bowl of cold water. Rinse them thoroughly and drain until the water runs clear. This removes excess surface starch, which prevents the chips from sticking together or turning brown too quickly.
3. Soak and Dry: Cover the clean chips with cold water, add 2 tablespoons of white vinegar, and let them soak for at least 30 minutes (or up to 2 hours). Drain them thoroughly and pat them completely dry with clean kitchen towels or paper towels. Moisture is the enemy of hot oil.

Step 2: The Double-Fry Method for Chips

1. First Fry (Blanching): Heat your frying oil in a large heavy-bottomed Dutch oven or deep fryer to $325^\circ\text{F}$ ( $165^\circ\text{C}$ ). Working in small batches to avoid overcrowding, add the potatoes and fry them for about 5 to 6 minutes until they are cooked through and tender, but without taking on much color.
2. Drain: Remove the chips using a wire spider or slotted spoon and let them drain on a wire rack set over a baking sheet. Let them cool completely (about 15 minutes). Note: You can pause here if prepping ahead.
3. Second Fry (Crisping): Just before serving, crank the oil temperature up to $390^\circ\text{F}$ ( $200^\circ\text{C}$ ). Drop the blanched chips back into the hot oil in batches and fry for 2 to 3 minutes until they turn golden brown, ultra-crispy, and blistered. Transfer them back to the wire rack, season immediately with flaky sea salt, and keep warm in a low oven ( $200^\circ\text{F}$ ).

Step 3: Prepare the Fish and Dredge

1. Dry the Fish: Pat the cod or haddock fillets completely dry with paper towels. Excess moisture will cause the batter to slide right off the fish during frying.
2. Season: Lightly season both sides of each fillet with salt and black pepper.
3. Initial Dredge: Place 1 cup of plain all-purpose flour in a shallow dish. Dredge each fillet lightly in the flour, shaking off any excess. This thin layer of flour acts as an anchor adhesive so the wet beer batter grips securely to the fish. Set aside on a wire rack.

Step 4: Mix the Beer Batter

1. Dry Mix: In a large mixing bowl, combine 1.5 cups of all-purpose flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper. Whisk the dry ingredients together thoroughly.
2. Add Cold Beer: Pour in the ice-cold beer gradually while whisking continuously. Stop when you reach a consistency similar to heavy cream or pancake batter—it should coat the back of a spoon thickly without running off too fast.
3. Crucial Tip: Do not overmix! A few small lumps are completely fine. Overworking the batter develops gluten, which makes the coating tough instead of delicate and crisp. Keep the batter cold until ready to use.

Step 5: Fry the Battered Fish

1. Adjust Oil Temperature: Ensure your frying oil is heated to $375^\circ\text{F}$ ( $190^\circ\text{C}$ ).
2. Dip and Coat: Take a floured fish fillet by the tail end, dip it directly into the cold beer batter, and swirl it gently to coat completely. Let any excess drip off for a couple of seconds.
3. The Slide-In Technique: Carefully lower the battered fish into the hot oil away from you so oil doesn’t splash. If the fillet is long, hold half of it in the oil for 5 seconds to let the batter set before letting go completely; this prevents it from sticking to the bottom of the pan.
4. Cook to Golden Perfection: Fry the fish for about 4 to 6 minutes (depending on thickness), turning once halfway through, until the batter is deep golden-brown, puffed, and audibly crisp.
5. Drain: Remove the fish with a slotted spoon or wire spider and drain on a fresh wire rack or paper towels. Sprinkle lightly with flaky sea salt while hot.

Nutrition

Calories: 680 kcal · Protein: 36.8 g · Fat: 28.5 g Saturated Fat: 3.2 g · Carbohydrates: 72.4 g Dietary · Saturated Fat: 3.2 g Trans · Fiber: 6.1 g · Sugar: 2.3 g · Sodium: 620 mg