+

Fish and Chips

Fish and Chips
Sign up to save this recipe to your profile Sign Up Now ›
4 servings Medium
Total: Active:
0 Ratings 

Ingredients (12)

For the fish:

  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1 bottle beer, chilled
  • About 6 cups vegetable oil, for frying
  • 1 pound firm-fleshed whitefish (such as pollock or cod), cut into long, 1-inch wide strips
  • About 1/2 cup cornstarch, for dredging

For serving:

  • British-Style Chips (recipe link in intro)
  • Malt vinegar
  • Dijon Tartar Sauce (recipe link in intro)
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

This beer batter coating is light, crunchy, and flavorful, making it perfect for frying fish. If you’d prefer not to use beer, you can substitute club soda. Up to a day ahead of time, make our Dijon Tartar Sauce. Right before frying the fish, cook up a batch of our British-Style Chips.

Tips for Fish

Instructions

  1. 1In a bowl, whisk together the flour, baking powder, half the salt, cayenne pepper, and garlic powder. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for at least 15 minutes and up to 1 hour ahead.
  2. 2Heat 3 inches of vegetable oil in a large, heavy-bottomed pot until it reaches 350°F on a deep-fry thermometer. Prepare a baking rack set over a rimmed baking sheet; set aside.
  3. 3Lightly dredge the fish strips in cornstarch. Working in small batches, dip the fish into the batter so it’s evenly coated and immediately drop into the hot oil.
  4. 4Cook, turning often, until golden brown, about 3 minutes. Use a slotted spoon to transfer pieces of fish to prepared rack. Serve with British-Style Chips, malt vinegar, and Dijon Tartar Sauce.
Load Comments

Recommended from Chowhound

15 Canned Sardine Hacks for a Better Snack
Test Kitchen Notes

15 Canned Sardine Hacks for a Better Snack

by Chowhound Editors | If you're unsure how to eat canned sardines, we have some intriguing ideas for you. Usually tinned...

The Shocking Truth Behind the Triscuit Name Revealed on Twitter
Food News

The Shocking Truth Behind the Triscuit Name Revealed on Twitter

by Jen Wheeler | I love learning about the genesis of odd food names (and words in general), so the recent revelation...

The Care & Feeding of Your Sourdough Starter
Guides

The Care & Feeding of Your Sourdough Starter

by Heather Reid | Sourdough is having a moment—many people are hunkering down at home and embarking on new projects...