📝 About This Recipe
Transport yourself to the British seaside with this quintessential comfort meal featuring flaky white fish enveloped in a shatteringly crisp, lace-like beer batter. The secret lies in the contrast between the succulent, steamed fish and the golden, triple-cooked chips that offer a fluffy interior and a glass-like crunch. Served with tangy tartar sauce and minty mushy peas, this recipe elevates the humble chippy tea to a gourmet experience.
🥗 Ingredients
The Fish
- 4 pieces Fresh Cod or Haddock fillets (approx. 6-7 oz each, skinless and boneless)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Sea salt and black pepper (to taste)
The Signature Batter
- 1.5 cups All-purpose flour (plus extra for dusting)
- 1/2 cup Rice flour or Cornstarch (adds extra crispness)
- 1 teaspoon Baking powder
- 12 ounces Ice-cold Lager or Ale (very cold)
- 1/4 teaspoon Turmeric (for a deep golden color)
The Chips
- 2.5 lbs Russet or Maris Piper potatoes (peeled and cut into 1/2-inch thick batons)
- 2 quarts Vegetable or Sunflower oil (for deep frying)
Tartar Sauce & Sides
- 1/2 cup Mayonnaise (high quality)
- 1 tablespoon Capers (finely chopped)
- 1 tablespoon Cornichons (finely chopped)
- 1 tablespoon Fresh Lemon juice
- 1 dash Malt Vinegar (for serving)
👨🍳 Instructions
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1
Cut the peeled potatoes into thick chips. Rinse them under cold running water for 2-3 minutes to remove excess starch, which ensures they won't stick together.
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2
Place the chips in a large pot of salted cold water. Bring to a boil and simmer for 8-10 minutes until the edges are just starting to soften but they aren't falling apart.
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3
Carefully drain the chips and spread them on a wire rack. Let them cool completely, then place in the freezer for 30 minutes to dehydrate the surface.
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4
Heat the oil in a deep fryer or heavy-bottomed pot to 265°F (130°C). Fry the chips in batches for 5 minutes until a slight skin forms but they haven't colored. Drain and cool again.
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5
While the chips cool, whisk together the mayonnaise, chopped capers, cornichons, and lemon juice in a small bowl to make the tartar sauce. Refrigerate until serving.
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6
Prepare the fish by patting the fillets extremely dry with paper towels. Season both sides with salt and pepper. This is crucial for the batter to adhere.
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7
In a large bowl, whisk together the 1.5 cups flour, rice flour, baking powder, and turmeric. Slowly pour in the ice-cold beer while whisking gently. Do not overmix; a few small lumps are fine and help create texture.
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8
Increase the oil temperature to 375°F (190°C). This high heat is necessary for the 'puff' of the batter.
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9
Dredge a fish fillet in the 1/2 cup of plain flour, shaking off any excess. Dip it into the beer batter, ensuring it is fully coated.
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10
Hold the fillet over the oil and gently lower it in, waving it back and forth for a few seconds before releasing to prevent it from sinking and sticking to the bottom.
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11
Fry the fish for 4-6 minutes, turning once, until the batter is a deep golden brown and crispy. Drain on a wire rack (not paper towels) to keep it crunchy.
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12
While the fish rests for a minute, toss the chips back into the 375°F oil for their final fry. Cook for 2-3 minutes until dark golden and very crisp.
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13
Drain the chips, toss immediately with sea salt, and serve alongside the hot fish with a generous dollop of tartar sauce and a lemon wedge.
💡 Chef's Tips
Always use ice-cold beer; the temperature shock between the cold batter and hot oil creates the internal steam that makes the batter light. Don't crowd the pan when frying, as this drops the oil temperature and results in greasy, soggy fish. Rice flour is the secret weapon for a crunch that lasts—it doesn't develop gluten like wheat flour, preventing chewiness. If you don't have a thermometer, drop a cube of bread into the oil; it should turn golden brown in exactly 30 seconds when the oil is ready. Avoid resting fried items on paper towels for too long; a wire rack allows air to circulate, keeping the bottom from steaming and softening.
🍽️ Serving Suggestions
A side of mushy peas seasoned with fresh mint and butter is the traditional accompaniment. Serve with a chilled pint of English Pale Ale or a crisp Gin and Tonic to cut through the richness. Provide plenty of Malt Vinegar for splashing over the chips for that authentic tangy kick. A wedge of charred lemon adds a sophisticated smoky citrus note to the plate. Pickled onions or a large gherkin (wally) on the side add a wonderful acidic crunch.