British Beer Battered Fish & Chips

British Beer Battered Fish & Chips is a classic dish that is loved by many and enjoyed all over the world. This traditional recipe has been passed down for generations and is a staple in many British pubs. The beer batter gives the fish a unique flavor that pairs perfectly with the potatoes.

The chips are cooked in hot oil until golden and crispy, while the fish is deep-fried until it is golden and flaky.

This recipe is perfect for someone who wants to enjoy a taste of traditional British cuisine with a modern twist. The beer batter is made from a combination of flour, beer, and spices, and it gives the fish a delicious flavor that is sure to please even the pickiest of palates. The chips provide a crunchy contrast to the light and flaky fish, making for a perfect meal.

Additionally, this recipe is relatively easy to make and doesn’t require a lot of time or effort. It is a great dish for anyone who is looking for a classic British meal that will be sure to satisfy.

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Where Did Fish And Chips Originate?

There is some contradictory information about the origination of fish and chips. Some sources say it was first introduced in England. However, there are other reports that state that they were invented in Portugal. Whoever did invent fish and chips started a dish that has become well-known in most cuisines today.

Why do I love British Beer Battered Fish & Chips?

• The beer batter adds a subtle yet delicious flavor to the fish.
• The chips are perfectly crispy on the outside and fluffy on the inside.
• The combination of flavors makes for a balanced and satisfying meal.
• It’s a classic British dish that’s sure to please everyone.
• This meal is easy to make and can be adjusted to suit different dietary needs.

British Beer Battered Fish & Chips Tips

• Use a light beer for the batter for a lighter-tasting batter.
• Make sure the oil is hot enough before adding the fish and chips to the pan.
• Add a sprinkle of seasoning to the chips before frying for an extra kick.
• Serve the fish and chips with malt vinegar and tartar sauce for a delicious and classic combination.
• If desired, add a squeeze of lemon for a zesty addition.

Ingredients:

• 4 large pieces of cod, catfish, or any firm white fish works. Go for a thicker fish that will hold up to frying.
• 2 cups all-purpose flour
• Salt and pepper to taste
• Vegetable oil for frying. Make sure to purchase a large container because you need enough to submerge the fish thoroughly.
• 1 pound of Russett Potatoes, peeled. Use a hearty potato that will hold up to the heat of cooking.

Batter:

• 1 ½ teaspoon baking powder
• A quarter cup of milk
• ½ tablespoon olive oil
• 1 tablespoon ice-cold water
• 1 pinch of salt
• ¼ cup beer
• Use light and fizzy beer

How to make this British Beer Battered Fish & Chips:

Step 1. In a deep dutch oven or frying pot, add your oil and heat to 350 degrees F.

Step 2. Now turn your oven to 300 degrees F.

Step 3. Pat down your fish to remove excess moisture.

Step 4. In a large shallow dish, add your flour, salt, and pepper.

Step 5. Whisk together until combined.

Step 6. Add in your fish and toss until each piece is fully coated.

Do this in batches to ensure the fish is properly seasoned.

Step 7. Use another medium-sized mixing bowl, and add all the ingredients for the batter aside from the beer. Mix everything.

Step 8. Slice your peeled potatoes into thin cuts.

Step 9. Rinse the sliced potatoes with water, then use paper towels to pat them dry

Step 10. Add your chips to the hot oil and cook for about 8 minutes. Make sure to flip them and remove them once the outside is crispy golden brown.

Step 11. Carefully remove chips from the oil and arrange them onto a baking tray in an even layer. Spray with non-stick spray or use parchment paper, do not overcrowd your baking tray.

Step 12. Next, in the mixing bowl with the batter mixture, add in the beer and stir until well blended.

It will become slightly frothy.

Step 13. Turn the heat back up on the fryer to 350 degrees F

Step 14. Add the fish to the batter and fully coat it prior to frying.

Allow fish to sit in the batter for a few minutes to ensure you get crispy skin.

Step 14. Cook the fish in batches until golden brown.

Step 15. Remove from the oil and place onto a paper towel to soak up the excess grease.

Step 16. Put the chips back into the fryer for another 3 minutes or until crispy.

Step 17. Place on a paper towel to drain the remaining oil.

Step 18. Season the fish & chips with salt and a drizzle of apple cider vinegar.

Serve hot, enjoy!

British Beer Battered Fish & Chips Variations

Here are a few of my favorite variations:

• Add some herbs to the batter for a flavor boost. I like to use rosemary or thyme, but you can use whatever you have on hand.
• Try using different types of beer in the batter. For a deeper flavor, try using a stout or porter. Or for something fruity, give the wheat beer a try.
• Switch up the type of fish you use. Cod is traditional, but you can also use haddock, halibut, or salmon.
• Add some veggies to the mix. I like to add a few handfuls of frozen peas to my beer-battered fish and chips. You could also try adding carrots, corn, or green beans.
• Make it spicy! Add a bit of cayenne pepper or chili powder to the batter for a little kick.
• Serve with homemade tartar sauce or malt vinegar for dipping.

What Is The Secret To A Perfect Fried Fish Batter?

• Make sure the oil is hot; it should be 350 degrees F.
• It’s important to use cuts of fish that are similar in size. That way, they cook evenly.
• Don’t fry too much fish at once. Work in batches, so you don’t overcrowd the pan.

What Are The Key Ingredients To Achieving The Best Batter?

The beer is one of the key ingredients! Using beer will allow the batter to be light and fluffy and cook, so it’s nice and crispy. Whatever you do, don’t skip adding the beer!

How Thick Should The Batter Of Fried Fish Be?

It’s best to use a super thick batter. This allows it to coat the fish properly and will give you that fried fish batter we all love. If the batter ends up too watery, add a little bit more flour to thicken it back up before you begin.

What Else Can I Use This Fish Batter For?

You can actually use this fish batter for anything savory that you want to fry. So things like onion rings, french fries, and fried pickles will all work well with this batter recipe. Try it and see!

What Kind Of Fish Is Used In Fish And Chips?

We typically use cod because it holds up well to frying. Some other options are bass, halibut, pollock, or haddock. Use what you have on hand or what you find at your local grocery store.

What Potatoes Do Chip Shops Use?

Russet potatoes make the best chips, hands down. You could also use Idaho potatoes. It’s very important not to use a waxy variety of potatoes. They do not hold up to frying and will have a strange texture.

Why Do Fish And Chips Get Soggy?

Too much oil can make them soggy. After you are finished frying, place them on a paper towel-lined plate or platter so they can drain grease before you eat. You can also lightly blot up excess grease with a paper towel before serving.

THANKS FOR PINING!