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

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.