Beer-Battered Fish and Chips

A plate with two pieces of golden fried fish on top of potato chips, served with a small bowl of tartar sauce.

Melissa Jo

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Beer-Battered Fish and Chips mixes or so pieces of boneless cod loins, canola or vegetable oil, and self-rising flour into a comforting main course worth digging right into.

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Prep Time 15

Cook Time 25

Servings: 4 people

Course: Main Course

Cuisine: british

Ingredients

4 or so pieces of boneless cod loins any white fish
canola or vegetable oil for frying

batter-

1 cup of self-rising flour
2 tbsp of cornstarch and a pinch of baking powder,
1 cup of beer I used Fosters

for dredging fish-

enough cornstarch to coat the fish about 1 cup,
2 tbsp of Tony's Creole 1 tsp of garlic powder,
1 tsp of onion powder and black pepper to taste
canola oil enough to fry (Fry at 375 degrees)
have tartar sauce and your favorite chips or french fries ready!

Method

pat your cod loins dry and cut them lengthwise if they are thick
season with salt & pepper
Prepare your batter by mixing the self-rising flour, cornstarch, and baking powder in a bowl. Whisk. Then place the bowl in the freezer until you're ready to add in the beer then fry. (Keep the beer cold, too)
heat up canola oil on medium high heat (enough oil to fry the fish)
for dredging add cornstarch and all of the seasoning. whisk.
dredge your fish in the cornstarch mixture then shake of excess and place on rack
when you're ready to fry, pull out the bowl from the freezer and begin adding the cold beer while whisking. it should be the consistency of pancake batter. (adjust to your liking)
dip the fish in beer batter, allow the excess to drip off, then add to the frying pan in the hot oil
fry about 3 minutes per side/ flip when golden brown
do not overcrowd the pan.
serve with tartar sauce & your favorite chips or french fries

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Notes

Tricks to crispy fried fish from the first to the last bite:

Keep your batter chilled in the freezer (the dry ingredients whisked together) right up until you are ready to coat and fry

Add your cold beer into the dry batter ingredients right before you are ready to fry

Make sure to pat your fish completely dry before you do ANYTHING. If you bought it frozen, then thaw according to the packaging completely. Then pat the cod loins dry with a paper towel

Dredge your fish in cornstarch before you dip into your beer batter

Keep your lager beer cold before you use it for the batter

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