Fish and Chips
Fish dredged in seasoned flour before dipping in a cold beer batter, and chips double-fried at a lower temperature first, then hotter for crisping - the seasoned flour dredge and double-fry are what separate real British fish and chips from a single-fry version.
⏱ 50 min🍽 4 servings
dinner
Ingredients
- •1 lb white fish fillets
- •1 cup flour (for the batter)
- •1/2 cup flour (for dredging, seasoned with salt and pepper)
- •1 tsp baking powder
- •1 tsp salt
- •1 cup cold beer
- •4 potatoes, cut into thick chips
- •3 cups vegetable oil for frying
- •Malt vinegar, for serving
Steps
- 1.Heat the oil to 325°F and fry the chips in batches for 2-3 minutes until pale and just softened; remove and set aside.
- 2.Increase the oil temperature to 375°F.
- 3.Whisk the batter flour, baking powder, and salt with the cold beer until just smooth.
- 4.Dredge the fish in the seasoned flour, tapping off the excess, then dip into the batter - the flour dredge is what helps the batter cling instead of sliding off.
- 5.Fry the battered fish for 5-8 minutes until golden and cooked through.
- 6.Fry the chips a second time at the higher temperature for 2-3 minutes until golden and crisp.
- 7.Serve the fish and chips with malt vinegar.