If you’re looking for the best fish and chips recipe, you came to the right place. This version of the well-loved Irish fish and chips is sure to be a favorite in your household too. The fish fillets are beer-battered for an extra crispy outer skin while the inside remains moist and juicy. Serve it with tartar sauce, lemon wedges, and an ice cold mug of your favorite beer!
Tips on Making Irish Fish and Chips
Here are the best tips on how to make fish and chips so that you cook them perfectly every time.
- Maintain the optimal frying temperature of 350 degrees F by frying the fish and fries in batches. Do not overcrowd the pan as this will make the oil temperature drop and will make the food soggy. Use a deep fat fryer, dutch oven, or any skillet that’s deep enough for the food to be completely submerged.
- If you’re using frozen fish, be sure to thaw it completely and drain it prior to cooking. Pat the fillets dry using a kitchen towel to remove excess moisture.
- Use any beer for the fish batter, and keep it cold. The consistency should be as thick as pancake batter. If it’s too runny, simply add more flour. If it’s too thick, add more beer.
- Hold the battered fish in the oil for about 15 seconds before completely dropping it in. Part of the coating turns into crust and will therefore prevent the battered fillets from sticking on to the bottom of the pan.
- Keep the fish and chips warm by storing them in a warm oven at 200 degrees F. Place the cooked ones on a sheet pan lined with a paper towel and put them in the oven as you finish cooking the other batches.
- If you prefer to make your own chips rather than using store-bought frozen french fries, it’s best to use russet potatoes. Soak the cut potatoes in cold water for 30 minutes to remove excess starch before frying.
- Drizzle it with malt vinegar and serve it with mushy peas on the side, just like how Irish fish and chips are traditionally served.
How To Make Irish Beer-Battered Fish and Chips
In this Irish fish and chips recipe, beer makes the fish and chips batter ultra-light and crispy. Enjoy this St. Patrick Day staple better with this homemade version.
Ingredients
- 5 cups vegetable oil, for frying
- 4 cups all-purpose flour, divided
- 1 cup rice flour, not glutinous
- 1 tsp paprika
- 2 cups beer
- 3 lbs grouper fillet, skinless and cut into medium pieces
- salt and ground white pepper, to season
To Seve:
- 1 cup french fries
- ¼ cup ranch dressing
- ¼ cup ketchup
For Garnish:
- parsley, chopped
Instructions
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In a mixing bowl, prepare batter by stirring together the rice flour, 2 cups of the all-purpose flour, paprika, and beer. Whisk until smooth.
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Cover and chill the batter for at least 2 hours, better if overnight.
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When ready, preheat frying oil in a deep skillet.
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Prepare a dredging station by placing the remaining flour into a bowl.
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Season the flour with salt and pepper. Whisk to combine.
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Dredge the fish fillets in seasoned flour, pat until all excess flour has fallen off.
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Dip them into the prepared batter. Allow the excess batter to drain off and then place the fish into the hot oil.
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Deep fry for about 4 to 5 minutes, turning once after 3 minutes.
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After both sides are golden brown and crispy, remove and allow to drain on paper towels.
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Serve immediately with potato fries and any dipping sauce of your choice.
Nutrition
- Sugar: 3g
- :
- Calcium: 105mg
- Calories: 967kcal
- Carbohydrates: 124g
- Cholesterol: 105mg
- Fat: 17g
- Fiber: 6g
- Iron: 8mg
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 5g
- Potassium: 1722mg
- Protein: 67g
- Saturated Fat: 4g
- Sodium: 622mg
- Vitamin A: 486IU
- Vitamin C: 5mg
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Frequently Asked Questions
What kind of fish is used for fish and chips?
While we used grouper fillets for this recipe, the most popularly used fish for Irish fish and chips is fresh cod. It’s meaty, fresh-tasting, and keeps its shape well even after frying, making it one of the best fish for fish and chips. Both fresh and frozen cod will work for this recipe. You can also use other white fish such as pollock, halibut, mahi mahi, hake, or skate. Feel free to use whichever is available for you.
Why is my fish and chips soggy?
Your fish and chips will eventually turn soggy after being exposed to air for some time. But if they don’t turn crispy even just right after frying, then your oil temperature might not be hot enough. To obtain the best crisp, be sure to fry the beer battered fish in hot oil of at least 350 degrees F. It is also best served immediately. Enjoy it hot and fresh off the deep fat fryer!
How do you get batter to stick to fish?
The secret for the batter to stick onto the fish is to dredge the fish first with flour. Each fillet should be evenly and lightly coated with seasoned flour so that it feels dry. This dry coating will be like a glue that will make the batter stick better.
Conclusion
Say goodbye to fish and chips takeaway once you try your hand on making homemade fish and chips! Enjoy a hefty serving of Irish fish and chips with mushy peas and beer like the Irish!Have your own special recipe to share? Submit Your Recipe Today!
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