Crispy, pleasingly greasy, and all around comforting Fish and Chips have but one downfall: the sog. OH THE SOG! Leave them for 15 minutes, and what was once hot and delicious is room temperature and eh. It’s a sad, sad thing to see the sog happen to a lovely plate of fish and chips– and it’s even sadder when it happens at home!
That’s why I make my beer battered fish and chips recipe with potato chips (aka crisps to you brits) rather than chips (aka french fries to you yanks.) Potato chips don’t sog, so they can be made first and left to sit. Then, when your fish is fresh out of the fryer you can enjoy all of that tasty goodness in its prime!
I’ve also included my recipes for homemade tartar sauce and cocktail sauce, and I have to say, they’re bangers.
Beer Battered Fish Recipe
Beer Battered Fried Fish
Servings: 4 Servings
Ingredients
For Dusting The Fish:
- 1/8 tsp garlic powder
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp old bay
For The Batter:
- 1/8 tsp garlic powder
- 3/4 cup flour
- 1 tbsp cornstarch
- 3/4 tsp salt
- 1/2 tsp old bay
- 1 egg whisked
- 1 cup English lager Beer I used New Castle
Everything Else:
- High smoke point oil such as vegetable or canola
- a thermometer (instant read, frying, or infrared)
- 2 lb halibut or cod cut into pieces, no more than 1/2” thick
- lemon wedges and/or malt vinegar for serving
Instructions
- Heat the oven to 250F.
- In a medium bowl, whisk together the ingredients for dusting the fish and set aside. Then, in a separate medium bowl, whisk together the dry batter ingredients: garlic powder, flour, cornstarch, salt and old bay. When well mixed, add the egg and the beer and whisk gently until just combined. Allow the batter rest 10 minutes before battering the fish.
- While the batter rests, prepare the oil. Add 1” of oil to a heavy bottomed pot or pan (I use a dutch oven) and bring to 365F over medium-high heat.
- When the oil is hot, batter the fish just before frying. (Remember not to crowd the pot: fry the fish in batches, about 2 pieces of fish at a time.) To batter, pat the fish dry all over, coat in the flour mixture, then dip into the batter. Immediately lower the battered fish into the oil gently and fry for a few minutes per side until dark golden brown. Transfer the fish to a wire rack and place in the 250F oven to keep warm while you cook the rest of the fish. Enjoy as soon as possible with chips, lemon wedges, malt vinegar, tartar sauce, and cocktail sauce!
Homemade Potato Chips Recipe
Homemade Potato Chips
Servings: 4 Servings
Ingredients
- salt
- ice cubes
- 2 large russet potatoes skins scrubbed clean
- high smoke point oil such as vegetable or canola
- mandoline slicer
Instructions
- Prepare a large bowl of salted ice water. (I used 8 cups water, 2 tsp salt, and 7 large ice cubes.)
- Using a mandoline, slice the potatoes thinly and transfer to the salted ice water. Allow to sit for 30 minutes. After 30 minutes, drain the potatoes and spread in a single layer on clean tea towels. Pat dry.
- Prepare a baking sheet lined with paper towels. In a heavy bottomed pot or pan, heat 1” of oil to 365F. Fry the potatoes in batches, stirring gently while frying, until golden brown, about 2 minutes per batch. Drain the chips on the prepared paper towels and sprinkle with salt (or any spices you like!) while hot. Enjoy right away or store in an airtight container for up to 5 days.
Tartar Sauce Recipe
Tartar Sauce
Ingredients
- 2 tsp whole grain dijon mustard
- 2 tsp minced capers
- 2 tsp minced cornichons
- 1/4 cup mayonnaise
- 2.5 tsp white wine vinegar
- 1.5 tsp chopped fresh dill
- A few cracks black pepper
- Dash of salt
Instructions
- Combine all ingredients in a small bowl and serve!
Cocktail Sauce Recipe
Cocktail Sauce
Ingredients
- 1/2 cup ketchup
- 2 tsp prepared horseradish
- 1 tsp fresh lemon juice
- 1 .5 tsp hot sauce I use Crystal
- 1 tsp worcestershire sauce
Instructions
- Combine all ingredients in a small bowl and serve!
