Ingredients
Scale
- 4 fresh white fish fillets (cod, haddock, or pollock)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold beer or sparkling water
- Vegetable oil for frying
- 4 large potatoes, peeled and cut into fries
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Tartar sauce or malt vinegar for serving (optional)
- Lemon wedges for freshness (optional)
Instructions
- In a bowl, whisk together the flour, baking powder, salt, and pepper.
- Gradually pour in the cold beer or sparkling water, whisking until the batter is smooth and thick.
- Pat the fish fillets dry, then dip them into the batter to coat thoroughly.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Carefully place the battered fish into the hot oil.
- Fry in batches for about 4-6 minutes or until golden brown and crispy.
- Remove and drain on paper towels.
- Preheat oven to 425°F (220°C) or heat a separate pan with 2 tablespoons vegetable oil.
- Toss the cut potatoes with oil, salt, and pepper.
- Lay the fries on a baking sheet or fry in the hot skillet, cooking until golden and crispy, about 20-25 minutes in the oven or 10 minutes in the pan.
Notes
- For extra crispy fries, soak cut potatoes in cold water for 30 minutes before cooking.
- Use a thermometer to ensure the oil is at the correct frying temperature for crispy, not greasy, fish.
- Adjust seasoning in the batter to your taste—add paprika or cayenne for spice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Frying and Baking
- Cuisine: British-inspired
- Diet: Pescatarian
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 4.5g
- Unsaturated Fat: 23g
- Trans Fat: 0.2g
- Carbohydrates: 68g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 85mg
