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Fish and Chips
Our best fish and chips recipe will transport you to a seaside British chip shop. Learn how to make beer-battered fish with this easy recipe from "Gourmet."
👥 4 Servings⏱️ Prep & Cook: 2h 30m🔥 Cook: 1h 30m👤 Maggie Ruggiero📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●oven
- ●pan
- ●whisk
- ●baking sheet
📝 Preparation Steps
1
Peel 4 large russet potatoes (about 2¼ lb.) and halve lengthwise, then cut lengthwise into ½"-thick wedges, transferring as cut to a large bowl of cold water. Chill ⏱️ 30 minutes.
large russet potatoes (about 2¼ lb.)4(250 g) all-purpose flour, divided2 cups
2
Heat 3 qt. vegetable oil (96 oz.) in a deep 6-qt. heavy pot or fryer fitted with deep-fry thermometer over medium-high heat until thermometer registers 325°. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one-third of potatoes, stirring gently, until edges are just golden, about ⏱️ 4 minutes. Using a slotted spoon, transfer to fresh paper towels to drain. Working in batches, fry remaining potatoes, returning oil to 325° between batches. Remove oil from heat and reserve. Let potatoes cool, about ⏱️ 25 minutes.
qt. vegetable oil (96 oz.)3(250 g) all-purpose flour, divided2 cups
3
Heat reserved oil over medium-high heat until thermometer registers 350°. Place oven racks in upper and lower thirds of oven; preheat to 250°.
4
Working in batches, fry potatoes again until deep golden brown and crisp, about ⏱️ 5 minutes per batch. Return oil to 350° between batches. Using slotted spoon, transfer to fresh paper towels and drain briefly, then arrange in a single layer in a shallow baking pan. Keep warm in upper third of oven.
5
Increase oil temperature to 375°. Sift 1½ cups (187 g) all-purpose flour into a medium bowl, then whisk in one 12-oz. bottle cold beer gently until just combined. Stir in ¼ tsp. kosher salt.
(250 g) all-purpose flour, divided2 cupsbottle cold beer (preferably ale)1 (12-oz.)Kosher salt
6
Pat fish dry. Sprinkle 1½ lb. haddock or cod fillets, skinned, pin bones removed, fish cut diagonally into 1"-wide strips (5–6" long), on both sides with ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ¼ tsp. freshly ground black pepper. Dredge in remaining ½ cup (63 g) all-purpose flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4–⏱️ 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven. Working in batches, fry remaining fish, returning oil to 375° between batches.
(250 g) all-purpose flour, divided2 cups½ lb. haddock or cod fillets, skinned, pin bones removed, fish cut diagonally into 1"-wide strips (5–6" long)1Kosher salt
7
Season fish and chips with kosher salt. Arrange on a platter or divide among plates. Serve with malt vinegar alongside. Do Ahead: Chips can be fried for the first time ⏱️ 3 hours ahead and kept, uncovered, at room temperature until refrying. Editor’s note: This recipe for fish and chips was first printed in the January 2004 issue of ‘Gourmet.’ Head this way for more of our best fish recipes →
(250 g) all-purpose flour, divided2 cupsKosher saltMalt vinegar, for serving
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