Ingredients
๐ฅ ยฝ pound cod fillets (haddock or pollock also work)
๐ฅ 1 cup all-purpose flour (plus extra for dredging)
๐ฅ ยผ cup cornstarch
๐ฅ 1 teaspoon baking powder
๐ฅ 1 teaspoon salt
๐ฅ ยฝ teaspoon black pepper
๐ฅ 1 cup cold beer (lager or pilsner)
๐ฅ 1 pound russet potatoes
๐ฅ Vegetable oil (canola or peanut oil) for frying
๐ฅ Salt to taste
Instructions
๐จโ๐ณ Cut potatoes into thick batons, about ยฝ inch thick.
๐จโ๐ณ Parboil the potatoes for 5 minutes, then drain and pat dry.
๐จโ๐ณ Heat oil to 375ยฐF in a deep fryer or heavy pot.
๐จโ๐ณ In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
๐จโ๐ณ Add cold beer and mix until just combinedโdo not overmix.
๐จโ๐ณ Dredge fish fillets in all-purpose flour, shaking off excess.
๐จโ๐ณ Dip fish into beer batter and let excess drip off.
๐จโ๐ณ Fry fish for 3-4 minutes per side until golden and crispy.
๐จโ๐ณ Fry chips at 375ยฐF for 3-4 minutes until golden and crispy.
๐จโ๐ณ Season with salt while hot and serve immediately with lemon wedges.
Notes
Use lager or pilsner beer for best texture. Pre-cook chips before frying for extra crispiness. Keep fish and chips separate until serving for best texture.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Cuisine: British
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 25