Fish and Fries
A classic pairing of flaky white fish and golden fries, crisped to order with a beer batter that yields an airy, crunchy crust and tender interior.
Servings: 4 servings
Calories: 520kcal
Equipment
- Heavy pot or deep fryer - maintains steady oil temperature for even frying
- Wire rack and baking sheet - drains oil while keeping crust crisp
- Thermometer - ensures accurate oil temperature for perfect texture
Ingredients
- 500 g 1.1 lb cod or haddock, cut into 4 fillets
- 300 g 2 cups all-purpose flour
- 200 ml 3/4 cup + 1 tbsp cold beer or sparkling water
- 2 large eggs 100 g
- 900 g 2 lb Russet potatoes, peeled and cut into 1 cm fries
- 1 tsp 6 g baking powder
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying approx. 2 L (8 cups)
- Fresh lemon wedges and tartar sauce to serve
Instructions
- Prepare the fries: Rinse cut potatoes under cold water until water runs clear to remove surface starch. Pat dry thoroughly - dryness prevents oil splatter and promotes crispness. Par-fry at 160 C (320 F) for 4-5 minutes until pale and tender; remove and drain.
- Increase oil to 190 C (375 F) for final fry. Fry par-cooked potatoes again for 2-3 minutes until golden brown and crackly. Season with fine salt immediately and keep warm on a wire rack.
- Make batter: Whisk 300 g flour with 1 tsp baking powder and 1 tsp salt in a bowl. Add 2 beaten eggs, then slowly whisk in 200 ml cold beer until smooth. The batter should be the consistency of heavy cream. Let rest 5 minutes; bubbles indicate aeration for a light crust.
- Dry fish fillets with paper towel and season with salt and pepper. Dust lightly with a tablespoon of flour to help batter adhere. Heat oil to 190 C (375 F) and test with a drop of batter; it should sizzle and rise immediately.
- Working in batches, dip fillets into batter, allowing excess to drip off, then gently lower into oil. Fry 4-5 minutes, turning once, until crust is deep golden and fish flakes at the thickest point. Remove to a wire rack to drain and rest 1-2 minutes; internal texture should be opaque and delicate.
- Serve hot: Plate fries and fish immediately. Garnish with lemon wedges and a spoonful of tartar sauce. The contrast between the warm, steamy fish and the sharp citrus brightens the palate and balances the fried richness.
Notes
- Oil temperature: Use a thermometer - steady 190 C (375 F) keeps batter crisp without overcooking fish.
- Resting batter: Short rest helps bubbles form for a lighter crust.
- Potato choice: Use high-starch Russets for best fry texture; waxy potatoes stay dense and won't crisp as well.