Crispy Non-alcoholic Beer Battered Fish & Chips (Print Version)
Crispy non-alcoholic beer battered fish and chips offers a delightful crunch. Enjoy golden fried fish with classic chips, perfect for any meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: British
Dietary: Dairy-Free
# Ingredients:
→ The Golden Batter
01 -
1 1/2 cups all-purpose flour
02 -
1/4 cup cornstarch
03 -
1 1/4 cups chilled non-alcoholic lager or pale ale
04 -
1 tsp baking powder
05 -
1/2 tsp fine sea salt
06 -
1/4 tsp black pepper
07 -
1/2 tsp garlic powder
08 -
Pinch of cayenne pepper
→ The Ocean's Bounty
09 -
1 1/2 lbs skinless, boneless cod or haddock fillets (about 4 portions)
→ Crispy Potato Sticks
10 -
2 lbs russet potatoes
11 -
6 cups high smoke point frying oil (e.g., canola, vegetable, peanut)
→ Finishing Touches & Zesty Zing
12 -
Flaky sea salt to taste
13 -
1 whole lemon, cut into wedges for serving
# Instructions:
01 -
Peel 2 lbs russet potatoes, then cut them into 1/2-inch thick sticks. Rinse thoroughly under cold water to remove excess starch, then pat completely dry with paper towels. This is crucial for achieving truly crispy chips for your Crispy Non-alcoholic Beer Battered Fish and Chips.
02 -
In a large pot or deep fryer, heat 6 cups high smoke point frying oil to 325°F. Carefully add the prepared potatoes in batches, frying for 5-7 minutes until tender but not yet browned. Remove the par-cooked chips and drain them on a wire rack.
03 -
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp fine sea salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and a pinch of cayenne pepper. Gradually whisk in 1 1/4 cups chilled non-alcoholic lager or pale ale until just combined.
04 -
Pat 1 1/2 lbs skinless, boneless cod or haddock fillets very dry with paper towels. Cut into 4 equal portions if necessary. A dry fish surface ensures the batter adheres perfectly, creating a superior crust for your Crispy Non-alcoholic Beer Battered Fish and Chips.
05 -
Increase the oil temperature to 375°F. Dip each fish fillet into the prepared batter, allowing any excess to drip off. Carefully lower into the hot oil, frying 2-3 pieces at a time for 4-6 minutes per side, until golden brown and cooked through. Drain on a wire rack.
06 -
Return the oil temperature to 375°F. Fry the par-cooked chips in batches for 2-4 minutes, or until they are deeply golden brown and extra crispy. This double-fry method guarantees the best texture for your Crispy Non-alcoholic Beer Battered Fish and Chips.
07 -
Immediately transfer the hot fish and chips to a serving platter. Season generously with flaky sea salt to taste. Serve hot with 1 whole lemon, cut into wedges, for a bright, zesty finish.
# Notes:
01 -
Do not overmix the batter; a few small lumps are perfectly fine and will contribute to a lighter, crispier coating.
02 -
Maintaining the correct oil temperature is paramount for crispy results and preventing soggy fish or chips. Use a reliable thermometer!
03 -
For the fish, halibut or pollock are excellent alternatives to cod or haddock. For the chips, sweet potatoes can be used, but adjust frying times.
04 -
Serve your Crispy Non-alcoholic Beer Battered Fish and Chips immediately for the best crispness. Classic accompaniments include malt vinegar, tartar sauce, or mushy peas.
# Tools You'll Need:
01 -
Large deep pot or Dutch oven
02 -
Deep-fry thermometer
03 -
Slotted spoon or spider
04 -
Large mixing bowls
05 -
Whisk
06 -
Cutting board
07 -
Sharp knife
08 -
Vegetable peeler
09 -
Wire rack or paper towel-lined tray
# Nutrition Facts (Per Serving):
Calories: 834 kcal
Total Fat: 36 g
Total Carbohydrate: 83 g
Protein: 40 g