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Easy Fish and Chips

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 55 min
  • Yield: 4 servings
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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

  1. Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F.
  2. 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.
  3. 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.
  4. Serve the fish and Homemade Chips together with lemon wedges, malt vinegar and Tangy Tarter Sauce.

Homemade Chips:

  1. 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:

  1. Stir together the creme fraiche, mayonnaise, horseradish, capers, chives and lemon juice in a medium bowl. Season with salt and pepper.
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