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Beer Battered Fish and Triple-Cooked Chips
30 mins Prep Time
30 mins Cook Time
Fish and chips is an old English classic and popular pub food. Think battered white fish crispy on the outside and perfectly flaky on the inside served with a side of crisp fries. If you are willing to work with a bit of hot oil, the pay off is fantastic! Fresh fish and chips are greasy treats, and every bite reminds you of the last trip you took to that coastal town with fish and chip stores that line beach fronts. Fish and chips is best served with tartar sauce and other sides like the classic mushy peas. The recipe itself is quite simple and perfect for a summer night meal.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!
Directions
Fries
5 Steps
Step 1
Cut the potatoes into 1/3-inch thick fries and transfer to a bowl of cold water. Bring a large pot of salted water to a boil. Drain the potatoes, add them to the pot and boil just until tender, about 5 minutes. Carefully drain the potatoes and transfer them to a paper towel-lined rack to cool. Refrigerate until chilled, about 1 hour.
Step 2
In a large, deep skillet, heat 2 inches of oil to 250°F. Set a rack over a baking sheet. Working in batches, fry the potatoes just until they begin to brown around the edges, about 8 minutes. Transfer the potatoes to the rack and let cool.
Step 3
When all of the potatoes have been fried once, heat the oil to 350°F.
Step 4
Fry the potatoes again, in batches, until golden and crisp, about 7 minutes per batch (this can be done simultaneously with the fish or afterwards). Drain the fries on a paper towel-lined baking sheet, sprinkle with salt.
Step 5
Tip: You want to time the cooking of your fries and fish so they are ready at the same time. If using two pots to fry this should be easy. If using one pot, I suggest cooking your fish before frying the chips for the final time OR frying the fish and chips at the same time.
Fish
7 Steps
Step 1
In a large heavy-bottomed pot or Dutch oven, add enough vegetable oil to reach a 3-inch depth. Heat oil to 325°F.
Step 2
Add 1/2 cup of flour, 2 teaspoons salt and 1 teaspoon ground black pepper to a medium sized bowl. In a separate medium-sized bowl, whisk together 1 cup flour, 2 teaspoons salt and 1 teaspoon garlic powder. Gradually whisk in beer until smooth. (Batter should be consistency of thick cream. If batter is too thick, gradually stream in cold water 1 tablespoon at a time; if it’s too thin sprinkle in more flour, 1 teaspoon at a time until it thickens up to correct consistency).
Step 3
Increase oil temperature to 375°F.
Step 4
Dredge fish in dry flour mixture. Tap off excess. Dip fish in beer batter, allow excess to drain off.
Step 5
Working in batches, carefully add battered fish and the "pre-fried" chips (see fries steps) to oil and cook until golden brown, approximately 5-7 minutes.
Step 6
Transfer cooked fish and chips to a paper towel lined baking sheet or cooling rack. Sprinkled with kosher salt while still warm.
Step 7
Serve with malt vinegar, tartar sauce, lemon wedges and/or mushy peas.
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