Beer-Battered Fish and Chips

Where This Goes Wrong

Mix the batter last, when the oil is already at temperature. A batter that sits loses its bubbles.

A rack, never kitchen paper. Paper steams the underside soft within a minute.

Fry the fish before the second chip fry so the chips arrive at the table hottest.

How to Make Beer-Battered Fish and Chips

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1. Rinse the cut chips under cold water until it runs clear, then simmer in salted water for 5 minutes until the edges are just tender.

   Mark done Start 5 min timer

2. Drain very carefully and leave on a rack to steam-dry for 30 minutes, or refrigerate uncovered for an hour.

   Mark done Start 30 min timer

3. Heat the oil to 130°C / 265°F and blanch the chips for 8 minutes until pale and soft but not coloured. Lift out and cool completely on a rack for at least 30 minutes.

   Mark done Start 8 min timer

4. Pat the fish fillets completely dry and dust them lightly with the 40 g of plain flour, shaking off the excess.

   Mark done

5. Raise the oil to 185°C / 365°F.

   Mark done

6. Only now mix the batter: whisk the flour, cornflour, baking powder and salt, then pour in the ice-cold lager and whisk just until combined. Lumps are fine and desirable.

   Mark done

7. Dip each fillet in the batter, let it drip for a second, and lower it into the oil, holding the tail end for 3 seconds so it sets before releasing.

   Mark done

8. Fry two fillets at a time for 6 to 7 minutes until deep golden and crisp. Drain on a rack.

   Mark done Start 6 min timer

9. Raise the oil to 190°C / 375°F and fry the chips a second time for 3 to 4 minutes until golden and crunchy. Salt immediately.

   Mark done Start 3 min timer

10. Serve with mushy peas, tartare sauce, lemon and plenty of malt vinegar.

    Mark done

Related guide: Prep, cook and total time.

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Why It Works

Carbon dioxide in the beer expands in hot oil to aerate the batter, while its alcohol evaporates faster than water and dries the crust more quickly. Cornflour lowers the batter's protein content so less gluten develops, which is what keeps the coating brittle rather than bready.

Storage and Reheating

Eat immediately. Blanched chips keep 2 days refrigerated or freeze 3 months, ready for their final fry.

Good With

• A cold bitter or a pale ale
• Serve with mushy peas, pickled onions and bread and butter
• Finish with sticky toffee pudding

Sides from the same cuisine on this site: Braised Red Cabbage, Bread Rolls, Buttered Carrots.

Questions and Answers

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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