The crispiest beer battered fish and chips is an irresistible classic. Serving it with homemade tartar sauce takes it over the top!
Keyword beer battered fish and chips, Fish and chips, fish and chips recipe
Prep Time 45minutes
Cook Time 30minutes
Total Time 1hour15minutes
Author Alida Ryder
For the chips
4potatoespeeled and sliced into chips
vegetable/canola oil for deep frying
salt to taste
For the beer battered fish
½cupcornflour / cornstarch
1-1½cupbeer (alternatively use soda water/club soda)
1kgwhite 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.