The best ever Crispy Beer Battered Fish and Chips
Beer battered fish and chips. It’s a classic dish you have probably had many times over. There is nothing fancy about it but when you master a beer batter it transforms your fish into crispy, light and crunchy perfection.
Can you think of anything more tempting than sinking your teeth into tender, flaky fish with a crispy batter.
While It’s convenient to order out at your local fish and chip shop and we do too. How many times, like us have you unwrapped that paper to find your fish and chips are soggy and bland.
No more soggy and bland fish and chips, I HEAR YOU!!
Another reason why I love making my own beer battered fish is because how many of you, after eating fried fish have felt yuck, like your covered in oil. Perfectly cooked fish will not leave you feeling like that because the batter is light and airy.
You want that crunch, that lightness and crispiness in every bight! Squeeze over some lemon and your in fish and chip heaven!
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Fish and Chips
Fish and chips originated in England dating back to the 1860’s. It’s a very popular take out dish across the UK and the Commonwealth countries.
Fish and chips, along with crispy pork bahn mi rolls, Pad Thai and Singapore noodles is some of my favourite take out that I love to re-create at home.
The fish used should be flaky but firm so it holds It’s shape. In this recipe I use flake as it has a mild flavour, It’s easy to source and the kids love it. Haddock or cod are also popular choices.
Getting that balance right between flaky fish and crispy batter is the key to mouthwatering fried fish.
How to avoid Soggy Fish
When deep frying you want the actual food to absorb as little oil as possible. You want the fish to have a crispy, light batter. If the oil is not hot enough, the fish won’t cook through as easily and you will be left with oily, soggy fish.
What you will need for sweet potato chips
I have used sweet potatoes for this recipe but you can use the same method for regular potatoes if you prefer. I love the contrast the sweet potato chips give when paired with the salty fish. Sweet potatoes are highly nutritious and a great source of fibre.
To make this dish semi healthy I crisp up the potatoes in the oven. Whilst you can definitely deep fry them, give this method a go because the chips will still come out crispy on the outside and fluffy in the centre without having to deep fry them.
- Sweet Potatoes
- Olive oil
How to make sweet potato chips
Peel the potatoes and cut into thick strips. Place in a medium saucepan and fill with enough cold water so that the potatoes are submerged.
Bring to the boil and cook for 5 minutes.
Drain well to ensure excess water has been removed. Return the potatoes to the pot and add a generous splash of olive oil and season well. Place the lid on the pot and give the potatoes a good shake.
Transfer potatoes to an oven tray, ensuring the tray is not overcrowded. Place in the oven and cook for 15 minutes until the potatoes start to go golden. Crank the oven up to the highest and cook for a further 5 minutes. This is when they will crisp up.
What you will need to make crispy beer battered fish and chips
The ingredients could not be simpler and thats what makes this recipe so great. It only requires staple ingredients, a few easy steps and your on your way to making a delectable dish.
- Flake or any other firm white fish
- All purpose plain flour
- Baking powder (Will react with the flour and the beer to give the batter that puff)
- Beer; any beer can be used to give the batter lightness
- Sunflower oil for frying; You can also use vegetable or olive oil.
How to make the best crispy beer battered fish
Start by cutting your fish into smaller pieces so that it is easier to work with.
Pat the fish with paper towel to soak up any excess moisture.
Season the fish well. The salt will also help to draw out the moisture. You want the fish to be as dry as possible to ensure the batter won’t be soggy.
To prepare your batter. In a large bowl whisk together the flour, baking powder and beer. The consistency should be quite thick to allow the batter to easily stick to the fish. For best results leave to rest for 10 minutes.
Meanwhile, heat oil in a deep fryer or heavy based pot; ensure there is enough oil to submerge your fish so that it cooks evenly.
The ideal temperature is 190 degrees. If you do not have a cooking thermometer you can test that the oil is ready by adding a small piece of bread. If the oil starts to bubble and the bread turns golden it is hot enough.
Working in small batches, dip the fish into the batter so it is well coated and then very carefully, using tongs, lower the fish into the oil. Cook for approximately 4 minutes or until the fish is coked through and the batter is golden and crispy.
Drain the fish onto paper towel. Repeat the process with remaining fish.
Tips for making the best beer battered fish and chips
- For crispy chips, boil them for 5 minutes first that way you will have a crunchy chip with a soft and fluffy centre.
- Remove excess moisture from the fish by drying it with paper towel prior to drying. Salting the fish also helps to draw out the moisture.
- Ensure the beer is nice and cold before mixing it into the batter.
- Allow your batter to rest for 10 minutes before coating the fish.
- When it comes to deep frying patience is key! I use a smaller pot so I use less oil and fry the fish one pice at a time. Overcrowding the pot will lead to
I hope you and the Fam bam will enjoy this yummy fish and chips! Maybe grab a picnic rug, sit in the backyard and enjoy the last few days of sunshine before the Autumn cold really sets in!
If your in Melbourne like us and Summer is saying Goodbye then maybe a picnic in the dining room will suffice 🙂
Tools to make the job easier
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I think you will also enjoy these recipes
- Oven baked beef burgers
- Best ever Greek salad
- Chicken dumplings
- Classic Italian pizza dough
- Roasted veggie enchiladas
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Crispy Beer Battered Fish and Chips
Ingredients
- 2 large sweet potatoes
- 500 g firm white fish fillets such as flake
- 1 ½ cup plain flour
- 3 heaped teaspoons baking powder
- 375 ml cold beer
- sunflower oil for deep frying
Instructions
For the Sweet Potato Chips
- Preheat oven to 200° and line an oven tray with baking paper.
- Peel the potatoes and cut into thick strips. Place in a medium saucepan and fill with enough cold water so that the potatoes are submerged. Bring to the boil and cook for 5 minutes.
- Drain well, then return to the pot with a generous drizzle of olive oil and salt and pepper. Place a lid on the pot and give the potatoes a good shake to ensure they are well coated in the oil. Transfer potatoes to the oven tray ensuring they are evenly spread out.
- Place in oven and cook for 15 minutes. Turn the heat up to the highest and cook for a further 5 minutes or until golden and crispy.
For the beer battered Fish
- Cut the fish into smaller portions so that it is easier to work with. Pat well with paper towel to soak up any excess moisture then season well with salt and pepper.
- To prepare your batter, In a large bowl whisk together the flour, baking powder and beer. The consistency should be quite thick to allow the batter to easily stick to the fish. let it rest for 10 minutes.
- Meanwhile, heat oil in a deep fryer or heavy based pot; ensure there is enough oil to submerge your fish or it won't cook evenly.
- Working in small batches, dip the fish into the batter so it is well coated and then very carefully, using tongs, lower the fish into the oil. Cook for approximately 4 minutes or until the fish is coked through and the batter is golden and crispy.Drain the fish onto paper towel. Repeat the process with remaining fish.
I watched a segment on America’s Test Kitchen last night where they prepared Fish & Chips and it’s been on my mind to make – I think you’ve just convinced me! This looks FANTASTIC!
I’m drooling over this. Definitely making this Friday x
Perfect for the long weekend 🙂 enjoy!
This looks amazing!! I love sweet potato fries 😍
Thank’s Lauren, me too!!
Looks amazing, can’t wait to try!
Thank-you!!!