Here’s a crispy, pub-style Fish and Chips recipe with ultra-light batter and perfectly golden fries.
🐟 Fish and Chips (Crispy Beer Batter)
Ingredients (Serves 4)
Fish:
- 4 cod or haddock fillets (6–8 oz each)
- Salt & black pepper
- 1 cup all-purpose flour (plus extra for dusting)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup very cold beer (lager works great) or sparkling water
- Vegetable oil for frying
Chips:
- 3–4 large russet potatoes
- Oil for frying
- Salt
Instructions
1️⃣ Prepare the Chips (Double Fry Method)
- Peel and cut potatoes into thick fries.
- Soak in cold water 30 minutes (removes starch).
- Drain and dry thoroughly.
- Fry at 325°F (165°C) for 4–5 minutes until soft but pale.
- Remove and rest 10 minutes.
- Increase oil to 375°F (190°C).
- Fry again 2–3 minutes until golden and crisp.
- Salt immediately.
2️⃣ Make the Batter
- Pat fish completely dry.
- Season lightly with salt and pepper.
- In a bowl, mix flour, baking powder, and salt.
- Whisk in cold beer just until smooth.
⚠️ Do not overmix — small lumps are fine. - Lightly dust fish with flour before dipping in batter.
3️⃣ Fry the Fish
- Heat oil to 350–375°F (175–190°C).
- Dip fish into batter, let excess drip off.
- Carefully lower into oil.
- Fry 4–6 minutes until deep golden and crisp.
- Drain on a wire rack.
Serve With
- Malt vinegar
- Lemon wedges
- Tartar sauce
- Coleslaw
Pro Tips for Extra Crispiness
- Cold batter + hot oil = maximum crunch.
- Use a thermometer — temperature control is key.
- Rest fish on a rack, not paper towels.
- For even crispier texture, replace 2 tablespoons flour with cornstarch.
If you’d like, I can also give you:
- 🇬🇧 Authentic British pub-style version
- 🧄 Homemade tartar sauce recipe
- 🍟 Air fryer version
- 🥔 Oven-baked lighter version
Just tell me which one you want!
