Classic Beer-Battered Fish and Chips

6 steps. Take it one step at a time.

1. 01

   Peel the potatoes

   Peel the potatoes and cut them into thick sticks. Soak them in cold water for 30 minutes to remove excess starch, then drain and pat them completely dry.

   30 min
2. 02

   Heat oil in a deep fryer or large heavy pot

   Heat oil in a deep fryer or large heavy pot to 325°F (163°C). Fry the potatoes in batches for 5-7 minutes until they are soft but not browned. Remove and drain on paper towels.

   7 min
3. 03

   Whisk together the flour, cornstarch, baking powder, salt, and pepper

   In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the cold beer until the batter is smooth and slightly thicker than heavy cream.

4. 04

   Increase the oil temperature

   Increase the oil temperature to 375°F (191°C). Season the fish fillets with salt and pepper, then dredge them in a little extra flour, shaking off the excess.

5. 05

   Dip the fish into the batter

   Dip the fish into the batter to coat thoroughly, then carefully lower into the hot oil. Fry for 4-5 minutes, turning once, until the batter is golden brown and crisp. Drain on a wire rack.

   5 min
6. 06

   While the fish rests, return the par-fried chips

   While the fish rests, return the par-fried chips to the oil at 375°F (191°C) and fry for 2-3 minutes until golden and crispy. Salt immediately and serve with the fish.

   3 min