Vegan Delights

Savor the Flavor of Nature

Fish and Chips with Beer Batter: A Traditional British Recipe You Can Make at Home

Description:

Fish and Chips is a beloved British classic, and this beer-battered version makes the dish extra crispy and flavorful. The beer batter adds a light and crunchy texture to the fish, while the thick-cut chips are perfectly fried to golden perfection. This recipe is quick, easy, and perfect for a family meal or special occasion. Serve with tartar sauce and lemon wedges for an authentic experience!

Fish and Chips with Beer Batter Recipe

Ingredients:

  • 4 white fish fillets (such as cod or haddock)
  • 4 large potatoes, peeled and cut into thick fries
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cold beer (lager or ale)
  • 1/2 cup all-purpose flour (for dusting)
  • 4 cups vegetable oil (for frying)
  • Tartar sauce, for serving
  • Lemon wedges, for serving

Instructions:

1. Prepare the Chips:
  1. Peel and cut the potatoes into thick fries.
  2. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
  3. Fry the potatoes in batches for about 4-5 minutes, or until they are lightly golden and slightly softened. Remove and drain on paper towels.
2. Make the Beer Batter:
  1. In a large bowl, combine 1 cup flour, baking powder, salt, and pepper.
  2. Gradually whisk in the cold beer until the batter is smooth and slightly thick.
  3. Dust the fish fillets with 1/2 cup flour to help the batter stick.
3. Fry the Fish:
  1. Return the oil to the heat and bring it back up to 350°F (175°C).
  2. Dip each fish fillet into the beer batter, coating it evenly.
  3. Carefully place the battered fish fillets into the hot oil and fry for about 4-5 minutes, or until the batter is golden brown and crispy. Remove from the oil and drain on paper towels.
4. Final Fry for the Chips:
  1. Return the fried chips to the oil and fry for an additional 2-3 minutes, or until they are golden and crispy. Remove and drain.
5. Serve:
  1. Plate the beer-battered fish with the crispy chips.
  2. Serve with tartar sauce and lemon wedges on the side.

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