Fish and Chips
This beer batter coating is light, crunchy, and flavorful, making it perfect for frying fish. If you’d prefer not to use beer, you can substitute club soda. Up to a day ahead of time, make our Dijon Tartar Sauce. Right before frying the fish, cook up a batch of our British-Style Chips.
- 11⁄3 Cup whole-wheat flour
- 2 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon garlic powder
- 1 bottle beer, chilled
- 6 Cup vegetable oil, for frying
- 1 lb firm-fleshed whitefishsuch as pollock
- 1⁄2 Cup cornstarch, for dredging
- british-style chips
- malt vinegar
- dijon tartar sauce
In a bowl, whisk together the flour, baking powder, half the salt, cayenne pepper, and garlic powder. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for at least 5 minutes and up to hour ahead.
Heat 3 inches of vegetable oil in a large, heavy-bottomed pot until it reaches 350°F on a deep-fry thermometer. Prepare a baking rack set over a rimmed baking sheet; set aside.
Lightly dredge the fish strips in cornstarch. Working in small batches, dip the fish into the batter so it’s evenly coated and immediately drop into the hot oil.
Cook, turning often, until golden brown, about 3 minutes. Use a slotted spoon to transfer pieces of fish to prepared rack. Serve with British-Style Chips, malt vinegar, and Dijon Tartar Sauce.