Beer-Battered Fish and Chips

Name: Beer-Battered Fish and Chips
Yield: Serves 4
Cuisine: American
Ingredients: Lemon wedges, for serving; Tartar Sauce or Sauce Gribiche, for serving; Tartar Sauce or Sauce Gribiche, for serving; Malt vinegar or apple cider vinegar, for sprinkling; Malt vinegar or apple cider vinegar, for sprinkling; 2 tablespoons unbleached all-purpose flour; Four 7-ounce (200-g) cod, haddock, pollock, or other thick white fish fillets; Four 7-ounce (200-g) cod, haddock, pollock, or other thick white fish fillets; Four 7-ounce (200-g) cod, haddock, pollock, or other thick white fish fillets; Four 7-ounce (200-g) cod, haddock, pollock, or other thick white fish fillets; Peanut or vegetable oil, for frying; 2 pounds (910 g) russet (baking) potatoes; Peanut or vegetable oil, for frying; ⅔ cup (165 ml) cold stout beer, or diluted using half sparkling water; ⅔ cup (165 ml) cold stout beer, or diluted using half sparkling water; Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; 5 tablespoons (40 g) unbleached all-purpose flour; 1 teaspoon baking powder; 7 tablespoons (50 g) cornstarch

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Fish and chips is a British national dish and a staple at Tony’s Seafood, which is part of the Hog Island family. Use a thick cut of a white-fleshed fish, such as cod, haddock, or pollock. The chips are fried once to blanch them, then the fish are fried in the same pot, and finally the chips are fried a second time in the same pot to a golden brown.

Ingredients

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