Cod in beer batter with thick chips, and the batter that must go ice-cold into hot fat. The temperature difference is the whole secret to the crispy coating: the greater it is, the more suddenly the water in the batter evaporates and the more porous the crust becomes. The carbonation in the beer works in the same direction.
Why this works
The chips are fried twice, and the two stages have different tasks. During the first stage at 160 degrees, the potato cooks through on the inside and its starch gelatinizes without the surface browning. During the second stage at 190 degrees, the residual water on the surface evaporates suddenly and leaves a porous, brittle crust. With only one pass, you would have to choose between cooked through and crispy. The beer batter follows the same principle from the other direction: it must be ice-cold so that the temperature jump into the 190-degree hot fat is as large as possible. The more suddenly the water evaporates, the more cavities are created and the lighter the coating becomes. The carbonation in the beer provides additional gas bubbles, and its lower water content compared to pure water also slows down gluten formation, which is why beer is used instead of sparkling water.
Step-by-step instructions
- 1
Soak and dry potatoes
Cut the potatoes into thick sticks and soak them for ten minutes to remove surface starch. Then pat them dry very thoroughly. Every drop of water splatters in the hot fat and lowers the temperature.
- 2
First frying stage at 160 °C
Fry the sticks in batches for six to eight minutes at 160 degrees until they are cooked but still pale. Drain on a wire rack and let cool completely. In this stage, the potato cooks through, but it should not take on any color yet.
- 3
Mix ice-cold beer batter
Mix the flour, cornstarch, baking powder, and salt, and pour in the ice-cold beer. Stir briefly. A few lumps may remain, as stirring too long develops gluten and makes the coating tough. Chill the batter until ready to use.
- 4
Fry the fish
Heat the oil to 190 degrees. Dust the patted-dry fillets lightly with flour, drag them through the ice-cold batter, and let them slide carefully into the fat. Fry for four to five minutes until golden brown. The flour beforehand is important: the batter slips off wet fish.
- 5
Second frying stage and serving
Fry the pre-cooked chips again at 190 degrees for two to three minutes until golden brown and salt them immediately. Serve with the fish, classically with malt vinegar and mushy peas. Everything must go to the table together, as fried food waits for no one.
Our best tips
- The beer must be ice-cold. The temperature jump into the hot fat creates the cavities in the coating. Lukewarm batter results in a dense, tough breading.
- Frying twice is not an effort without reason. The first stage cooks, the second browns. With only one pass, you get either pale or burnt-on-the-outside chips.
- Flour the fish before the batter. The batter does not stick to a moist fillet and slips off in the fat, so the fish fries naked.
Tasty variations
In the Airfryer
Chips at 200 °C for about 20 minutes, the fish breaded with breadcrumbs instead of beer batter at 190 °C for twelve minutes. The beer batter does not work in the Airfryer, as it needs floating fat.
With haddock
In Northern England, haddock is traditionally used instead of cod. It is slightly firmer and more aromatic and holds the beer batter even better.
Nutrition facts
| Calories | 863 kcal |
|---|---|
| Protein | 43 g |
| Carbohydrates | 92 g |
| – of which sugar | 3 g |
| Fat | 34 g |
| Fiber | 7 g |
Estimated, not calculated – why
Here some of the ingredients never reach the plate: most frying oil stays in the pan, and in a stock the solids are strained off. How much of it ends up in the food cannot be calculated – counting a litre of oil would quintuple the figure, leaving it out would describe a dish baked without fat. So this is an editorial estimate rather than a total that would look dependable without being so.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
Frequently asked questions
How many calories are in Fish and Chips?
Around 860 kcal per portion, as an estimate, not a calculation. How much frying fat is absorbed depends on the oil temperature and cannot be seriously quantified. At a correct 190 degrees, it is significantly less than at 160.
Why isn't my breading getting crispy?
The batter was not cold enough or the fat was not hot enough. The crispiness is created by the temperature jump. The greater it is, the more porous the coating becomes.
Why fry twice?
Because cooking and browning require different temperatures. At 160 degrees, the potato cooks through on the inside, and at 190 degrees, the surface water evaporates and forms the crust. Both cannot be done in one pass.
Can I use sparkling water instead of beer?
It works, but it won't be the same. In addition to carbonation, beer brings malt aromas and has a slightly lower water content, which slows down gluten formation and makes the coating more tender.
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