Ingredients
Scale
- 4 white fish fillets (cod or haddock, about 150g each)
- 200g all-purpose flour
- 1 tsp baking powder
- 200ml cold beer or sparkling water
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large potatoes, cut into thick fries
- 1 liter vegetable oil (for frying)
- 1 lemon, cut into wedges (for serving)
Instructions
- Peel and cut potatoes into thick fries. Soak in cold water for 30 minutes, then pat dry.
- Heat oil in a deep fryer or large pot to 160°C (320°F). Fry the potatoes for 5 minutes until soft but not browned. Drain and set aside.
- Increase oil temperature to 190°C (375°F).
- Mix flour, baking powder, salt, and pepper in a bowl. Gradually whisk in beer or sparkling water to form a smooth batter.
- Dip each fish fillet into the batter, letting excess drip off.
- Fry the fish for 4-5 minutes until golden and crispy. Drain on paper towels.
- Re-fry the fries at 190°C (375°F) for 2-3 minutes until golden and crisp.
- Serve hot with lemon wedges and tartar sauce.
Notes
- Use fresh, high-quality fish for best results.
- Keep the batter cold for extra crispiness.
- Double-frying the fries ensures they stay crispy.
- Drain fried food on a wire rack to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: British
- Diet: Low Lactose
Nutrition
- Serving Size: 1 fillet with fries
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg