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Crispy Beer Batter Fish & Chips
Crispy Beer Batter Fish & Chips
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in Chef John's crispy beer-battered fish with salt and vinegar chips for a satisfying crunch.
Ingredients:
  • 1 cup self-rising flour
  • 2 tablespoons rice flour
  • 0.25 teaspoon baking powder
  • 1 cup lager-style beer, or more as needed
  • 4 (6 ounce) cod fillets, fully thawed if frozen
  • 2 tablespoons rice flour, or as needed
  • salt to taste
  • vegetable oil for frying
Instructions:
  • Prepare the batter by combining self-rising flour, rice flour, and baking powder in a bowl. Chill in the freezer until needed.
  • Prepare the fish: Pat the cod very dry, then slice it into eight 1-inch-thick strips. Season rice flour on a plate with salt and lightly coat the cod with the mixture. Place the cod on crinkled foil on a plate to create a makeshift drying rack.
  • Preheat oil in a deep-fryer to 375°F (190°C).
  • Complete the batter by taking the chilled flour mixture out of the freezer. Pour in the beer and whisk until the batter resembles a thick pancake batter, adding more beer if necessary.
  • Coat the floured cod with the batter, allowing the excess to drip off before cooking.
  • Fry cod in batches until crispy and golden, dunking occasionally if needed, for 3 to 4 minutes. Drain on paper towels and serve immediately.

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