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See 5 recipes Download free cookbookPale Ale Beer-Battered Fish and Chips
Pale Ale Fish and Chips
Flaky cod in a crisp pale ale batter with twice-fried russet potato chips, lemon wedges, and malt vinegar.
Prep Time:25 minCook Time:35 minTotal Time:60 minServings:4Difficulty:Medium
A glass of pale ale does double duty in this pub classic: its carbonation keeps the coating light, while its gentle bitterness balances the rich fried fish. Choose a clean, moderately hoppy ale rather than an intensely bitter IPA so the batter stays rounded and savory.
Twice-frying the potatoes gives them the fluffy centers and sturdy golden edges expected from proper chips. The first, lower-temperature fry cooks the potato through; a hotter second fry provides the crunch just before serving.
Keep the fish, beer, and mixed batter cold and fry in small batches. A cold batter hitting hot oil forms a delicate shell quickly, protecting the cod so it remains moist and separates into broad flakes.
Serve the fish and chips immediately with lemon wedges, malt vinegar, and a cold pale ale. The plate makes a lively centerpiece for a casual pub-table spread without needing an elaborate sauce.
Nutrition (per serving)
Calories:790 kcal
Protein:42 g
Carbs:83 g
Fat:30 g
Directions
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1
Put the cut potatoes in a large bowl of cold water and swish to remove surface starch. Drain, rinse once more, and pat completely dry with clean kitchen towels.
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2
Combine the potatoes, 2 quarts cold water, white vinegar, and 1 teaspoon salt in a large pot. Bring to a gentle boil and cook for 6 to 8 minutes, until the edges are tender but the chips still hold their shape. Drain carefully and spread on a rack to steam-dry.
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3
Pour the vegetable oil into a heavy Dutch oven to a depth of about 3 inches and heat to 325°F. Fry the potatoes in three batches for 4 to 5 minutes each, until cooked through but still pale. Transfer to a rack and let cool for at least 10 minutes.
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4
Pat the cod dry and season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place 1/2 cup all-purpose flour in a shallow dish for dredging.
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5
Whisk the remaining 1 cup all-purpose flour, rice flour, baking powder, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. In a second bowl, whisk the cold pale ale and egg, then stir the liquid into the dry mixture just until combined; a few small lumps are fine.
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6
Raise the oil temperature to 375°F. Fry the potatoes again in three batches for 2 to 3 minutes, until deep golden and crisp. Drain on the rack, season with salt, and keep warm in a 250°F oven while frying the fish.
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7
Return the oil to 365°F. Working with two pieces at a time, dredge the cod lightly in flour, shake off the excess, and coat in batter. Lower each piece carefully into the oil and fry for 4 to 6 minutes, turning once, until deeply golden and the fish reaches 145°F. Drain on a clean rack and season lightly with salt.
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8
Divide the hot fish and chips among four plates. Serve immediately with lemon wedges and malt vinegar alongside.
Ingredients
- Russet Potatoes, scrubbed and cut into 1/2-inch chips:2 lb
- Cold Water:2 qt
- Distilled White Vinegar:2 tbsp
- Kosher Salt:2 tsp
- Vegetable Oil:2 qt
- Skinless Cod Fillets, cut into 8 pieces:1 1/2 lb
- All-Purpose Flour:1 1/2 cups
- Rice Flour:1/2 cup
- Baking Powder:1 1/2 tsp
- Garlic Powder:1/2 tsp
- Freshly Ground Black Pepper:1/2 tsp
- Cold Pale Ale:12 fl oz
- Large Egg:1
- Lemon, cut into wedges:1
- Malt Vinegar:1/4 cup
Tips & Notes
- Chill the flour mixture and mixing bowl for 15 minutes if the kitchen is warm; cold batter produces a crisper shell.
- Let the oil return to the specified temperature between batches so the coating does not absorb excess oil.
- Choose cod pieces of similar thickness so they finish frying at the same time.
