Easy Fish and Chips

22 ingredients
13 steps

Ingredients

  • 4 cups vegetable oil, for frying
  • 3 cups all-purpose flour, plus more to dust fish
  • 2 tablespoons cornstarch
  • 1 tablespoon baking powder
  • Salt and freshly ground black pepper
  • 2 bottles wheat beer
  • 2 eggs, whisked
  • 3 pounds cod fillets, cut in nice pieces
  • Homemade Chips, recipe follows
  • Lemon wedges, for serving
  • Malt vinegar, for serving
  • Tangy Tarter Sauce, recipe follows
  • Peanut oil, for frying
  • 3 russet potatoes, very thinly and evenly sliced
  • Salt
  • 1/2 cup creme fraiche
  • 1/2 cup mayonnaise
  • 3 tablespoons freshly grated horseradish
  • 1 tablespoon capers, chopped
  • 1 bunch chives, chopped
  • 1 lemon, juiced
  • Salt and freshly ground black pepper

Directions

  1. 1
    Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F.
  2. 2
    In a large bowl, whisk together the flour, cornstarch, baking powder, a big pinch of salt and some pepper.
  3. 3
    Whisk in the beer, and then the eggs.
  4. 4
    In batches, dust the fish with flour, and then carefully dip into the batter.
  5. 5
    Shake off any excess, and then gently place into the oil.
  6. 6
    Fry until golden, 2 to 3 minutes per side.
  7. 7
    Drain on a paper towel-lined plate and season immediately with salt and pepper.
  8. 8
    Serve the fish and Homemade Chips together with lemon wedges, malt vinegar and Tangy Tarter Sauce.
  9. 9
    Heat 1 inch of peanut oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F. In batches, add the potato slices to the hot oil.
  10. 10
    Fry until brown and crispy, 4 to 5 minutes.
  11. 11
    Drain on a paper towel-lined plate and season immediately with salt.
  12. 12
    Stir together the creme fraiche, mayonnaise, horseradish, capers, chives and lemon juice in a medium bowl.
  13. 13
    Season with salt and pepper.

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