Fish and Chips

4.58 from 7 votes

Crispy on the outside and flakey on the inside, this Fish And Chips recipe is the perfect way to indulge in this tasty British classic! Delicious white fish is coated in a flavorful beer batter with a dash of spice, then fried to perfection, and served with super crispy air fried chips making this dish a tad bit healthier!

Prep Time20

Cook Time30

Chill Time15

Total Time1 5

Course: Dinner, Main Course

Cuisine: British

Keyword: fish and chips, fish and chips recipe

Servings:

Calories: 605kcal

Author: Jo

Equipment

Ingredients

For the Fries

6 large russet potatoes
1 tablespoon olive oil
½ teaspoon salt to taste
½ teaspoon coarse black pepper or to taste

For the fish

1 cup all-purpose flour
½ tablespoon baking powder
¼ teaspoon cayenne pepper
1 tablespoon Old Bay seasoning
6 ounces stout beer cold, or more as needed
6 fillets white fish cod, haddock, tilapia
½ cup cornstarch for dredging
vegetable oil for frying

Instructions

Air Fryer Chips

Give the potatoes a good wash and then pat them dry with paper towels. Slice the potatoes into ½-inch sticks. Toss them in the olive oil with salt and pepper. Place the seasoned chips in the air fryer basket to prepare to cook.
Place the basket into the air fryer to cook for 20 minutes at 370°F (188°C). However, you do need to remove the basket halfway through the cooking time to shake the chips around. This helps them to evenly cook and get even more crispy. So do set a timer.

Fry The Fish

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Place the batter in the fridge for 15 minutes to chill.
Heat up the oil to 350°F (177°C) while the batter is in the fridge. Start by lightly dredging the cut fish strips in the cornstarch. Then in small batches dip the fish into the beer batter and then immerse it into the hot oil.
Once the batter sets, turn the fish over and cook for about 2 minutes or until golden brown. When the fish is done, remove it from the hot oil and place it on a roasting rack to drain.
Then serve the fish and chips with some malt vinegar, tartar sauce, lemon wedges, and your favorite dipping sauce.

Notes

Soak the fries. For extra crispy chips, soak the potatoes in water to remove excess starch before seasoning them.
Hot oil and cold beer. The stout must be cold when making the beer batter and the oil must be nice and hot before you add the fish to fry.
Use the cornstarch. For the crispiest possible fish make sure to dredge it in the cornstarch before coating it in the beer batter.
Temp the fish. To ensure that fish is fully cooked before eating you can use an instant-read digital thermometer to make sure that it has reached an internal temperature of at least 145°F (63°C).
To fry the potatoes, cut the potatoes into thin slices. Place in a large bowl with cold water. Drain potatoes thoroughly, removing any excess water. When oil reaches 320°F, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature. Increase the temperature of the oil to 375°F. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
Recipe originally shared June 2012.

Nutrition