The crispiest beer battered fish and chips is an irresistible classic. Serving it with homemade tartar sauce takes it over the top!
Every now and then the craving for proper fish and chips hits me. And then there’s nothing I can think of except for crispy fish and chunky chips. Not fries. Chips. Thick, chunky, golden and crispy chips.
The beer batter on the fish ensures the fish stays impossibly moist and flaky and fries into a shatteringly crisp coating. This is the kind of meal dreams of made of.
How to make fish and chips
- How to make the crispiest chips: Peel and slice potatoes into chunky chips/fries. Place in a large pot and top with water. Season with a teaspoon of salt and bring to a boil. Allow to cook for 10 minutes or until the potatoes are just starting to soften. Drain then place on a wire rack set over a sheetpan to dry for 10 minutes. This step can be done up to a day in advance, just keep the potatoes in the fridge. Heat a large pot of canola/sunflower oil over high heat until the oil is hot. Around 190ºC/375ºF will result in super crisp and golden chips. Carefully add the potatoes to the oil and allow to fry for 10-15 minutes until the chips are golden brown and crisp. Remove with a slotted spoon and place on the same wire rack set over a sheetpan. To keep the chips warm, I keep it in a warm oven while I prepare the fish.
- Prepare the fish: Combine flour, cornflour and salt in a mixing bowl. Transfer half to a shallow dish. Pour the beer (or soda water/club soda) into the flour mix in the bowl and whisk until just combined. Coat the fish fillets first in the flour mix then in the batter. Carefully lower into the hot oil and fry for 7-10 minutes until the batter is golden brown and crisp. I only fry 1-2 pieces at a time to prevent the fish from sticking together. Remove the fish from the oil and allow to drain on kitchen paper. Serve the fish with chips, tartar sauce and lemon wedges.
What fish to use
Any firm, white fish will work well when frying fish. Hake, Halibut, Cod and Haddock are all good options.
What to serve with fish and chips
- Crispy fish tacos with hot sauce crema
- Easy lemon butter baked fish
- White wine garlic salmon
- Curried baked hake
Crispy fish and chips
For the chips
- 4 potatoes peeled and sliced into chips
- vegetable/canola oil for deep frying
- salt to taste
For the beer battered fish
- ½ cup flour
- ½ cup cornflour / cornstarch
- 1-1½ cup beer (alternatively use soda water/club soda)
- 1 tsp salt
- 1 kg white fish fillets de-boned, skin-on
- For the chips: Boil the potatoes in salted water for 10 minutes or until they just start to soften. Drain and allow to dry on a wire rack for 10-30 minutes.
- Heat a large pot of vegetable/canola oil until hot. Carefully add the potatoes in batches and fry until golden brown and crisp. Drain with a slotted spoon and place back onto the wire rack. Keep the chips in a warm oven while you fry the fish.
- For the fish: Combine the flours and salt in a large mixing bowl. Transfer half to a shallow dish / ziploc bag suitable for coating the fish. Whisk the beer or soda water into the flour in the mixing bowl until smooth. Coat the fish first in the flour mixture then in the batter.
- Carefully lower the fish into the hot oil, one to two pieces at a time and allow to fry for 7-10 minutes or until the fish is golden and crisp.
- Remove from the oil, drain on kitchen paper then serve with the chips and tartar sauce.