Crispy Fish and Chips

The Foody Bean
by The Foody Bean
4 Servings
55 min

Fish and chips never get old no matter the time we live in. It consists of beer-battered fish like sole or haddock paired with homemade fries. I love eating this in the colder seasons and it makes so much sense to pair this with a glass of chilled beer.

For frying potatoes, I usually use either white or Russet potatoes, with white potatoes being my first choice. To get super crispy potatoes, I highly recommend soaking them first in ice-cold water to remove the excess starch. Get a deep fryer or a cast-iron skillet that fries stuff really good. Also, I found that it is best to add the salt to the potatoes have been fried and are hot.

I start with frying the fish first because I think that takes the shortest time, then I go on to fry the potatoes. Some recipes also recommend frying the potatoes again after the fish is ready, which I think is superb if you don't mind the extra work. I enjoy serving this classic meal with either barbecue sauce or tartar sauce. Since the fish is literally battered with beer, I think it also makes sense to pair this with a chilled glass of beer.

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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  • 1 cup all purpose flour 
  • 1 teaspoon baking powder
  • 1 tablespoon salt 
  • 1 teaspoon Italian seasoning 
  • 1 teaspoon black pepper
  • 1 &1/4 cups very cold beer
  • Extra 1/2 cup flour for dredging
  • 400g fresh cod or haddock fillets, cut into thin slices
  • 4-5 white or Russet potatoes, peeled and cut into chunks 
  • Salt to taste
  • 2-3 cups cooking oil for frying 

Rinse the potatoes with cold water to drain off any excess starch. Pat dry with paper towels.
Combine salt, Italian seasoning, black pepper, baking powder, and 1 cup flour in a large, deep bowl. Pour in the cold beer and whisk until lumps disappear.
Pat the fish dry and thoroughly dredge both sides in flour (see ingredients).
The dip into the beer batter and shake off the excess 
Fry in hot oil for 2-3 minutes on each side. If you’re using a deep fryer set your temperature to 350F/175C and fry for 5-6 minutes on each side 
Remove the fried fish with a slotted spoon and let it cool on a wire rack.
Deep fry the potatoes in the same oil in batches until browned. This usually takes anywhere between 8-10 minutes.
Toss with some salt immediately after you take it off the pan. Serve hot.
The Foody Bean
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  • Jackie O'Sullivan Jackie O'Sullivan on Mar 29, 2024

    The potatoes should be fried FIRST because they take longer; you have it exactly backwards. The fish with be stone cold by the time the potatoes are done.