Our take on a classic beer-battered fish and chips recipe. Using one of our local craft brewery favourites for our beer batter to infuse its light yet defined flavours into the fish with a touch of Old Bay Seasoning served with twice fried french fries for that authentic pub-style crispy on the outside and soft on the inside taste alongside homemade tartar sauce.
I just had a hankering for some pub food. I NEEDED to make something that I would enjoy eating out but was easy enough I could manage to pull off at home. Even though restaurants are open- patio only, or we can opt for delivery its still not the same as going out and really sitting back and enjoying yourself. There’s nothing super crazy about this recipe, but when you do it right, it’s absolutely perfect. The only complicated task is the frying. Of course if you have a deep fryer than theres nothing to it.
Choosing your fish:
We went with haddock simply because Costco sells a large pack. It’s fresh and easy to grab from here for a good deal. Alternatively Cod is also an excellent choice. Both are very similar as in their white and flaky. I think it just depends on where you live and what’s more commonly available. With haddock it tends to cook quickly and is great for most cooking methods. It is a little delicate. When handling be careful as it has a tendency to crumble.
Be sure to purchase fresh fish that’s not frozen for best results. Plan to cook your fish same day or next day.
Dry the fish: Use paper towel to pat dry on both sides. This ensures the batter will stick better by removing moisture.
Soak fries: Rinse and soaking under cold water to help remove some of the starch and makes for crispier fries.
Batter: Let it sit while you continue to prepare the next steps. The carbonation in the beer will activate the cornstarch or baking powder and leaves you with a not too thick or thin airy batter.
Thermometer: temperature is key here. The oil has to be just right so that everything cooks nicely and achieves the right amount of crispiness. This will avoid your fish soaking up too much oil if its not hot enough that results in something soggy. They are not expensive and you can grab one at just about any grocery store. In this recipe we’re frying fries first. worst case drop a few fries in to test the temperature if you don’t have one. After 3 or 4 minutes the fries should still be a bit soft but you should start to see them crisp up in a few spots.
It’s all about the carbonation and other factors that make beer such a perfect ingredient for making delicious and crunchy batter. It makes for a light and airy batter that perfectly crispy and crunchy. Go with your favourite beer or something seasonal. We opted for a Blonde Ale by Whitewater Brewing Company’s- Farmer’s Daughter. This beer specifically has pale malted barley thats infused with hops.
If you make this recipe be sure to leave a comment and tag us @thecommunalfeast on Instagram. Follow along on Pinterest to see our latest recipes.
We hope you enjoy our take on pub-style classic fish & chips!
Baked fries: Prepare french fries according to step 2. Preheat the oven to 425 degrees F. Place on large baking sheet and toss with olive oil, pinch of salt and Old Bay. Spread the fries in an even layer. Be sure not to overcrowd the pan. If needed divide between 2 baking sheets. Bake for 20 minutes then flip and cook an additional 10 minutes or more until golden and crispy.
Storing and reheating: Can keep refrigerated for leftovers the following day. Preheat the oven to 400 degrees. Reheat fish and fries on baking sheet for 10 minutes.