Ultra-Crispy Beer-Battered Fish and Chips: Complete Recipe & Chef Tips
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Today, we're setting sail for the coast—without leaving the kitchen! We’re making classic British fish and chips with an ultra-crispy beer batter, homemade fries, and a fresh, punchy tartar sauce. I’ll guide you step-by-step, from picking the right fish to getting the perfect golden crunch. Ready to impress friends and family with an authentic, crowd-pleasing dish full of flavor and texture?
Ingredients
Instructions
Fries (Double Fry):
Soak fries in cold water, dry well.
Fry once at 160 °C for 3–5 min. Rest 10 min.
Fry again at 185 °C until golden and crispy.
Batter:
Whisk flour, cornstarch, salt.
Add cold beer gradually while whisking to a smooth, thick batter. Let rest.
Tartar Sauce:
Mix together mustard, pickles, capers. Add onion, shallots, parsley.
Mix in mayo and vinegar. Chill.
Fish:
Pat fillets dry. Dip in batter, fry at 180 °C for 3 min per side until golden.
Drain on paper towels.
Serve:
Plate fish with fries, lemon wedges, tartar sauce on the side.
Nutrition
- Calories
- 700 kcal
- Serving Size
- 1 serving
