Beer Battered Fish & Chips
prep
35 Min
cook
15 min
feeds
2
You’ll create a fish and chips feast with this golden beer battered fish and chip recipe. So crispy and flavorful! Fish and chips is a beloved culinary classic that originated in the United Kingdom and has become a favorite comfort food around the world. This iconic dish combines crispy, golden-brown battered fish with perfectly cooked, fluffy chips (fries), resulting in a delightful harmony of flavors and textures.
Traditionally, white fish such as cod, haddock, or plaice is used for fish and chips. The fish fillets are dipped in a light and crispy batter, made with a combination of flour, salt, and beer or carbonated water, which creates a delicate, crunchy coating when fried to perfection.
The fish is then carefully fried until the batter turns a beautiful golden brown, encasing the tender and flaky fish inside. The result is a mouthwatering contrast between the crispiness of the batter and the succulent, flavorful fish.
Accompanying the fish are the "chips," which are thick-cut potatoes that are typically double-fried to achieve a crisp exterior and a fluffy interior. The chips are seasoned with salt and served piping hot, providing the perfect complement to the fish.
To complete the experience, fish and chips are often served with traditional condiments such as tartar sauce, a creamy and tangy mayonnaise-based sauce with pickles and herbs, and malt vinegar, which adds a tangy and acidic kick to the dish. These condiments add additional layers of flavor and enhance the overall enjoyment of the meal.
Fish and chips are typically served in a newspaper cone or a paper-lined tray, giving it a charming and nostalgic appeal. The combination of crispy fish, fluffy chips, and delectable condiments creates a satisfying and comforting dining experience that is loved by people of all ages.
Whether enjoyed at a seaside restaurant, a neighborhood fish and chip shop, or even made at home, fish and chips remain a beloved classic that embodies the essence of comfort food. The crispy, flavorful fish and perfectly cooked chips make it a dish that is both comforting and satisfying, providing a timeless and delicious culinary experience.
Ingredients
All Ingredients
4 large Russet potatoes, cut lengthwise into 1/4 inch strips
1 bottle of beer (12 oz)
1 cup all-purpose flour
1 1/2 lbs Cod fish fillets, skinned with bones removed, and fish cut diagonally into 1 1/2 inch wide strips (5 to 6 inches long)
2 teaspoons salt
1 teaspoon pepper
Oil for frying
Instructions
Fish & Chips
Step 1
Prepare the batter: In a large bowl, mix flour, beer, and 2 teaspoons of salt and 1 teaspoon of pepper. Mix until there are no lumps and refrigerate for 20 minutes.
Step 2
For the chips: Add 3-4 inches depth of oil to a large Camp Chef Dutch oven or Camp Chef's Cast Iron Fry Pot Set. Heat oil to 325°F.
Step 3
Carefully add chips to hot oil, working in batches if needed to avoid overcrowding. Fry the chips about 6-7 minutes. Remove chips and spread them out on a paper towel lined baking sheet. (Note: Chips are not fully done at this stage.)
Step 4
For the fish: Add more oil to Dutch oven or fry pot if needed. Heat oil to 325°F. Remove the batter from refrigerator. Salt and pepper fish to taste.
Step 5
Working in batches if needed to avoid overcrowding, dip fish in beer batter and allow excess batter to drain off. Carefully add battered fish to hot oil and cook until golden brown, about 6-7 minutes. If using a Dutch oven, turn fish over about half way through. If using the Camp Chef Cast Iron Fry Pot, lift fry basket and shake half way though to avoid sticking. Transfer fish to a paper towel lined baking sheet when done. Lightly salt.
Step 6
Finishing the chips: Heat oil to 350°F. Carefully add chips to hot oil and fry until golden brown. Transfer chips back to paper towel lined baking sheet. Lightly salt.
Step 7
Serve with malt vinegar and/or tartar sauce.
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