I love old-fashioned British-style beer-battered fish and chips. The best place to get these by far is an old hole-in-the-wall pub, but the next best this is this homemade fish and chips recipe. With the perfect flavorful crunch, you can make your favorite pub dish at home quickly and easily. This is great for those who are trying to lower their grocery bill.
As you take the first bite, you’ll understand why fish and chips have stood the test of time. The crispness of the batter, the succulence of the fish, and the satisfying crunch of the chips create a symphony of flavors and textures that transport you straight to a seaside chip shop in the heart of Britain.
The Perfect Pair: Fish and Chips
The magic of fish and chips lies in the contrast between the crunchy exterior and the flaky, moist fish inside. The secret? A beer-infused batter that transforms a simple fillet into a flavorful delight. The marriage of textures and flavors is what has made this dish a cherished comfort food for so many.
What you need:
For the Fish:
- 4 fillets of white fish (such as cod or haddock)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup beer (a light lager works well)
- Vegetable oil or beef tallow for frying
For the Chips:
- 4 large potatoes, peeled and cut into thick strips
- Vegetable oil or beef tallow for frying
- Salt to taste
How to make classic British fish and chips
Prepare the Chips:
Heat the vegetable oil in a deep fryer or a large, deep pan to 350°F (175°C).
Rinse the potato strips in cold water to remove excess starch.
Pat the potatoes dry with a paper towel.
Carefully lower the potato strips into the hot oil and fry until golden brown and crispy. This usually takes about 5-7 minutes.
Remove the chips from the oil and place them on a plate lined with paper towels to absorb excess oil. Sprinkle with salt while they are still hot.
2. Prepare the Fish:
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Gradually add the beer to the dry ingredients, whisking continuously until you have a smooth batter. The consistency should be similar to pancake batter.
Let the batter rest for about 15 minutes.
3. Fry the Fish:
Heat vegetable oil in the deep fryer or a large, deep pan to 375°F (190°C).
Dip each fish fillet into the batter, ensuring it’s evenly coated.
Carefully place the battered fish into the hot oil and fry for 5-7 minutes or until golden brown and cooked through. The exact time may vary depending on the thickness of the fillets.
Remove the fish from the oil and place them on a plate lined with paper towels to drain any excess oil.
Whether you’re celebrating a special occasion or simply craving a taste of tradition, this recipe for classic British beer-battered fish and chips is a winner. With each bite, you’ll savor the essence of a culinary heritage that continues to bring joy to tables around the world. So, roll up your sleeves, embrace the sizzle of the fryer, and treat yourself to a time-honored dish that never goes out of style.
Leave a Reply