Fish and Chips — a recipe (and post) inspired by my parents’ craving for fish and chips. So, of course, I obliged. Mostly because I love me some fish and chips. I don’t make it that often, because truly it’s not the healthiest. But when I’m in the mood to indulge and break my calorie budget, I go all in. So, here we go!
To be more specific I made beer-battered fish with seasoned and baked fries. For the fish I chose cod fillets. I’ve only ever made fish and chips using white fish, and I believe that’s the way to go. White fish like cod, haddock, tilapia or pompano are typically fleshier and naturally buttery. So, that makes it ideal for the batter–it’ll complement the flavors. Cod is my personal favorite for this dish, but really any of the other choices is fine.
The batter is a pretty simple and typical beer batter. I do a fair amount of breading and/or crusting when I cook, but I love the simplicity of this beer batter. It’s so easy to throw together. And when you fry it, it comes out thick and crunchy–the perfect texture. The batter starts with your favorite beer. I chose Leinenkugel’s Summer Shandy, which happens to be one of my favorite beers, especially in the summertime. Then add some all-purpose flour, corn starch and a little salt to finish out the batter. You want it to be the consistency of pancake batter, thick and creamy rather than stringy or soupy. That will help keep the coating together when it hits the oil.
Let’s talk chips. In my continued effort to remain as healthy as possible–even when I’m being intentionally unhealthy–I decided to make baked fries with a special season blend. It also makes it easier to cook since I can prepare and deep fry the fish while the fries are cooking. That’s efficient cooking, ya’ll. If you’re short on time or just not feeling like cooking everything, there’s no shame in just buying already-prepared fries in the frozen section of your grocery store. But if you’re up for a little extra effort, here ya go.
My personal favorite potato is red potato, but for this recipe I went for Idaho potatoes. I’ve also made this with sweet potatoes, and they come out great. So first I start off by peeling and cutting the potatoes into fries. My suggestion: get a mandolin and/or fry cutter to make your life just a little bit easier. It’s not difficult to cut potatoes into fry-shaped strips. Admittedly, I did and usually do because I unfortunately don’t have those special kitchen toys. But why do it if you don’t have to, am I right?
For the spice blend, I mixed together salt, pepper, garlic powder, onion powder, paprika, and ancho chili powder. Then I baked it in an extremely hot oven for 30 minutes, until they were nice and crispy. In case you didn’t know, your fries will be just as crispy baked in an oven as they would have been deep fried in oil. Obviously, I wholeheartedly recommend it.
I love a beautifully crisp fry, seasoned and crispy. I adore fish with a crunchy, thick, golden breading. Basically, I love fish and chips. Serve it up with some tartar sauce and ketchup, and you’ve got yourself an amazing meal. Like I said, I don’t have this every day. But when I do, it’s definitely worth every single calorie and fried bite of goodness. Indulge away.
Have you ever made fish and chips? What’s your favorite thing about it?
Fish and Chips
- 2 lbs Cod fillet cut into 2- to 3-inch pieces
- 12 oz beer
- 1 1/2 cup all purpose flour
- 1/4 cup cornstarch
- 1 dash salt
- canola oil enough to deep fry
- 6 medium potatoes peeled and cut into strips
- 1 tbsp olive oil
- salt + pepper to taste
- 2-3 tsp fries spice mix (see recipe below)
FOR THE FISH: Season both sides of the fish with salt and pepper. Cut into pieces and set aside. In a large bowl, pour in your beer. In a smaller bowl, add the flour, cornstarch and a dash of salt. Whisk it together. While whisking the beer, gradually pour in the flour mixture. Mix until fully incorporated. You want a pancake-like batter.
In a medium to large dutch oven, pour in enough canola oil to deep fry. This will depend on the size of your pan. It should be at least half the pot. Heat on high. When hot, coat both sides of the cod in the batter and drop it in the oil. Fry for 4-5 minutes, until crispy and light golden brown. Continue to fry in batches until complete. Remove excess oil before transferring to plate.
FOR THE FRIES: Preheat the oven to 450 degrees. Cut the fries. In a large bowl, add the olive oil. Toss the fries to coat. Season with salt and pepper, tossing in between to ensure that all fries are seasoned. Add the spice mix, tossing again to coat thoroughly.
On a foil-lined baking sheet, add the fries in rows. Do not crowd the baking sheet or the potatoes will not bake. Use multiple baking sheets if necessary. Bake for 25-30 minutes, until golden and crispy. Serve with fish, tartar sauce and ketchup!
Fry Spice Mix
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp ancho chili powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
In a small bowl, add all of the ingredients. Mix together until fully incorporated. Add to a storage-safe container. Use for fries in fish and chips!