A British classic, battered fish fillets are deep fried until golden and served with potato chips (a.k.a. French fries). Make the batter with dark beer for richer flavor and lighter crust.

Course: Main Course, Snack

Cuisine: British

Tag: Fish fillet

Cook’s notes

Does it have to be dark beer? If you want the best results, yes. We’ve tried using pale pilsen but the result wasn’t as good. We’ve tried light beer and the result was so disappointing that we might as well have used plain water. So, for the best fish and chips, it’s dark beer.

For the chips, see Perfect French fries: tips and tricks. The only difference is the way the potatoes are cut. British “chips” are wedges rather than sticks, and they are thicker than fries. Feel free to cut your potatoes are thinly or a thickly as you like.

Fish and chips are traditionally eaten as a snack. But they make a delicious lunch or dinner too.

Fish and chips

Prep: 10

Cook: 10

Marinating: 30

Total: 50

Servings: 3 people

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Ingredients

Fish

6 fish fillets about 600 grams / 1.3 pounds total weight (tilapia is used here)
herb salt (or substitute plain salt and pepper)

To fry

2 to 3 cups cooking oil
⅓ cup all-purpose flour
⅓ cup potato starch
½ teaspoon baking powder
½ teaspoon salt
½ cup dark beer

To serve

chips (fried potato wedges or substitute French fries)
vinegar or lemon wedges
lemon pepper seasoning (optional)

Instructions

Season the fish fillets

Place the fish fillets between stacks of paper towels and press to remove surface moisture.
Sprinkle both sides of the fish fillets with salt and pepper.
Leave to marinate in the fridge.

Flour, dip in batter and fry the fish

In a large frying pan, heat enough cooking oil to reach a depth of at least three inches.
Take the fish out of the fridge.
Whisk together the flour and potato starch.
Take one-fourth cup of the flour-starch mixture and set aside.
To the remaining flour-starch mixture, add the baking powder, salt and dark beer. Stir until smooth.
Coat each fish fillet with the reserved flour-starch mixture.
Dip each fish fillet in the batter and slide into the hot oil and cook until a deep golden crust forms (do this in batches if your pan is not very large).
Rest the fried fish fillets on a rack.