Crispy Beer Batter Fish & Chips

Servings:

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.

Prep
17 min
Cook
55 min
Servings
Difficulty
Medium

Ingredients

Instructions

  1. 1 Start the batter: Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
  2. 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. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  4. 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. 5 Dip floured cod into the batter to coat; lift out and let excess drip off.
  6. 6 Fry cod in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

Nutrition per serving

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