📝 About This Recipe
Transport yourself to the British seaside with this quintessential comfort meal featuring succulent, flaky white fish enveloped in a shatteringly crisp golden beer batter. The secret lies in the contrast between the airy, carbonated crust and the fluffy, triple-cooked Maris Piper potatoes that provide the perfect structural crunch. Served with tangy homemade tartar sauce and zesty minted mushy peas, this dish is a masterclass in the art of deep-frying.
🥗 Ingredients
The Fish
- 4 pieces Fresh Cod or Haddock Fillets (6-8 oz each, skinless and boneless)
- 1/2 cup All-purpose Flour (for dredging)
- 1 teaspoon Sea Salt (for seasoning)
The Signature Batter
- 1.5 cups All-purpose Flour (sifted)
- 1/2 cup Rice Flour or Cornstarch (adds extra crunch)
- 1 teaspoon Baking Powder
- 12 ounces Cold Lager or Ale (ice cold from the fridge)
- 1/4 teaspoon Turmeric (for a golden hue)
The Chips
- 2.5 lbs Maris Piper or Russet Potatoes (peeled and cut into thick batons)
- 2 quarts Vegetable or Beef Tallow (for deep frying)
Tartar Sauce & Sides
- 1 cup Mayonnaise (high quality)
- 2 tablespoons Capers (drained and chopped)
- 2 tablespoons Cornichons (finely diced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Dill (finely chopped)
👨🍳 Instructions
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1
Peel the potatoes and cut them into thick chips (about 1.5cm wide). Rinse them under cold water to remove excess starch.
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2
Place the chips in a large pot of salted cold water. Bring to a boil, then simmer for 8-10 minutes until the edges are just starting to crumble but they remain intact. Drain carefully and let them air dry on a wire rack.
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3
Heat your oil in a deep fryer or heavy-bottomed pot to 265°F (130°C). Fry the parboiled chips in batches for about 5 minutes until a slight skin forms but they haven't colored. Remove and drain; set aside to cool.
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4
While chips cool, whisk together the mayonnaise, capers, cornichons, dill, and lemon juice in a small bowl. Chill until serving.
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5
Prepare the batter: In a large bowl, whisk together the flour, rice flour, baking powder, salt, and turmeric. Slowly pour in the ice-cold beer while whisking gently. Do not overmix; a few small lumps are fine for texture.
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6
Pat the fish fillets thoroughly dry with paper towels. This is crucial for the batter to adhere properly. Season both sides with sea salt.
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7
Increase the oil temperature to 350°F (180°C). This is the 'finishing' temperature for both the fish and the chips.
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8
Dredge a fish fillet in the dry flour, shaking off any excess. Dip it into the beer batter, ensuring it is fully coated.
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9
Carefully lower the fish into the hot oil, holding it for a few seconds before releasing to prevent it from sticking to the bottom. Fry for 4-6 minutes, turning once, until the batter is deep golden and crisp.
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10
Remove the fish and place on a wire rack (not paper towels) to keep the bottom from getting soggy. Keep warm in a low oven.
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11
Bring the oil back to 350°F (180°C) and fry the chips for a final 3-4 minutes until they are golden brown and intensely crunchy.
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12
Drain the chips, toss immediately with sea salt, and serve alongside the fish, 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 steam that makes the batter light and airy. Rice flour is the secret weapon for a glass-like crunch that stays crispy longer than wheat flour alone. Never crowd the fryer; cooking too many items at once drops the oil temperature, leading to greasy, soggy food. Use a wire rack for draining rather than paper towels to allow air to circulate around the fried items. If you don't want to use beer, ice-cold highly carbonated sparkling water works as a perfect non-alcoholic substitute.
🍽️ Serving Suggestions
Serve with a side of minted mushy peas for the authentic British experience. Provide plenty of Malt Vinegar on the table for splashing over the chips. A cold Pint of Bitter or a crisp Sauvignon Blanc cuts through the richness of the fried fish beautifully. Add a wedge of charred lemon to brighten the flavors of the white fish. A side of pickled onions or a large gherkin (wally) provides a nice acidic crunch.