Medium Condiment Snack

Crispy Beer Batter Fish & Chips

Name: Crispy Beer Batter Fish & Chips
Prep time: 17 min
Cook time: 55 min
Total time: 72 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 cup self-rising flour; 2 tablespoons rice flour; 0.25 teaspoons baking powder; 1 cup lager-style beer , or more as needed

Total Time

1h 12m

17m prep · 55m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Serve this beer-battered fish over a bed of salt and vinegar chips with tartar sauce and lemon. Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. With this simple formula and a few easy tricks, your last bite will be as crisp as your first. The keys are keeping the batter really cold and patting the fish completely dry.

Ingredients

1 cup self-rising flour
2 tablespoons rice flour
0.25 teaspoons baking powder
1 cup lager-style beer , or more as needed

Instructions

1

Start the batter: Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
2

Make the fish: Pat cod as dry as possible, then cut lengthwise into eight 1-inch-thick strips. Place rice flour on a plate and season with salt. Dust cod lightly with the rice flour mixture and shake off any excess. Cover a plate with crinkled foil to make a quick drying rack; place cod on top.
3

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4

Finish the batter: Remove flour mixture from the freezer. Pour in beer and whisk until batter is the consistency of a thick pancake batter, adding more beer as needed.
5

Dip floured cod into the batter to coat; lift out and let excess drip off.
6

Fry cod in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.