Easy Fish and Chips

Total Time:
1 hr
Prep:
15 min
Inactive:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 4 cups vegetable oil, for frying
  • 3 cups all-purpose flour, plus more to dust fish
  • 2 tablespoons cornstarch
  • 1 tablespoon baking powder
  • Salt and freshly ground black pepper
  • 2 bottles wheat beer
  • 2 eggs, whisked
  • 3 pounds cod fillets, cut in nice pieces
  • Homemade Chips, recipe follows
  • Lemon wedges, for serving
  • Malt vinegar, for serving
  • Tangy Tarter Sauce, recipe follows
  • Homemade Chips:
  • Peanut oil, for frying
  • 3 russet potatoes, very thinly and evenly sliced
  • Salt
  • Tangy Tartar Sauce:
  • 1/2 cup creme fraiche
  • 1/2 cup mayonnaise
  • 3 tablespoons freshly grated horseradish
  • 1 tablespoon capers, chopped
  • 1 bunch chives, chopped
  • 1 lemon, juiced
  • Salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F.

  • In a large bowl, whisk together the flour, cornstarch, baking powder, a big pinch of salt and some pepper. Whisk in the beer, and then the eggs.

  • In batches, dust the fish with flour, and then carefully dip into the batter. Shake off any excess, and then gently place into the oil. Fry until golden, 2 to 3 minutes per side. Drain on a paper towel-lined plate and season immediately with salt and pepper.

  • Serve the fish and Homemade Chips together with lemon wedges, malt vinegar and Tangy Tarter Sauce.

Homemade Chips:
  • Heat 1 inch of peanut oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F. In batches, add the potato slices to the hot oil. Fry until brown and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate and season immediately with salt.

Tangy Tartar Sauce:
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    Fish and Chips

    Recipe courtesy of Tyler Florence