Crispy Non-Alcoholic Beer Battered Fish & Chips (Print Version)
Crispy non-alcoholic beer battered fish and chips deliver a classic British takeaway experience. Golden fried fish with fluffy chips, perfect for any meal.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: British
# Ingredients:
→ The Ocean's Catch
01 -
1 1/2 lbs Cod or Haddock fillets, skinless and boneless
02 -
1 whole Lemon, cut into wedges (for serving)
→ Golden Crisp Batter
03 -
1 1/2 cups All-purpose flour
04 -
1/4 cup Cornstarch
05 -
1 teaspoon Baking powder
06 -
12 fl oz Non-alcoholic lager or pale ale (1 standard can), chilled
07 -
1/2 teaspoon Fine sea salt
08 -
1/4 teaspoon Freshly ground black pepper
→ Hearty Potato Fries
09 -
2 lbs Russet potatoes, peeled and cut into 1/2-inch thick fries
10 -
1 teaspoon Coarse sea salt (for seasoning fries)
→ Frying & Finishing Touches
11 -
6 cups High smoke point vegetable oil (e.g., canola, peanut, sunflower)
12 -
1/4 cup Malt vinegar (for serving)
13 -
2 tablespoons Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Peel and cut 2 lbs Russet potatoes into 1/2-inch thick fries. Rinse and pat very dry. In a large, heavy-bottomed pot or deep fryer, heat 6 cups High smoke point vegetable oil to 350°F (175°C). This is the first step towards your Crispy Non-Alcoholic Beer Battered Fish & Chips.
02 -
In a large bowl, whisk together 1 1/2 cups All-purpose flour, 1/4 cup Cornstarch, 1 teaspoon Baking powder, 1/2 teaspoon Fine sea salt, and 1/4 teaspoon Freshly ground black pepper. This dry mix forms the base for your Golden Crisp Batter.
03 -
Gradually pour 12 fl oz chilled Non-alcoholic lager or pale ale into the dry ingredients, whisking until just combined. A few lumps are fine; do not overmix. The batter should be thick enough to coat the back of a spoon for your Crispy Non-Alcoholic Beer Battered Fish & Chips.
04 -
Carefully add the prepared 2 lbs Russet potatoes to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes, or until golden brown and crispy. Remove with a slotted spoon, drain on paper towels, and immediately season with 1 teaspoon Coarse sea salt.
05 -
Pat dry 1 1/2 lbs Cod or Haddock fillets thoroughly with paper towels. Cut into desired serving portions if large. Dip each piece of fish into the Golden Crisp Batter, allowing excess to drip off. Ensure an even coating for the best Crispy Non-Alcoholic Beer Battered Fish & Chips.
06 -
Carefully lower the battered fish into the 350°F (175°C) oil, frying 2-3 pieces at a time to maintain oil temperature. Cook for 4-6 minutes per side, or until golden brown and the fish flakes easily. Remove and drain on paper towels.
07 -
Arrange the Crispy Non-Alcoholic Beer Battered Fish & Chips on serving plates. Garnish with 2 tablespoons Fresh parsley. Serve immediately with 1 whole Lemon wedges and 1/4 cup Malt vinegar for an authentic experience.
# Notes:
01 -
For extra crispy chips, soak the cut Russet potatoes in cold water for 30 minutes before drying thoroughly. This removes excess starch.
02 -
The batter should be thick enough to coat the fish but still pourable. If too thick, add a splash more non-alcoholic beer; if too thin, a tablespoon of flour.
03 -
Maintaining a consistent oil temperature of 350°F (175°C) is crucial for preventing greasy fish and ensuring a golden, crispy crust. Use a thermometer.
04 -
Elevate your Crispy Non-Alcoholic Beer Battered Fish & Chips by serving with homemade tartar sauce or traditional mushy peas alongside the lemon and malt vinegar.
# Tools You'll Need:
01 -
Deep fryer or large heavy-bottomed pot
02 -
Candy/Deep-fry thermometer
03 -
Large mixing bowl
04 -
Whisk
05 -
Slotted spoon or spider
06 -
Wire rack
07 -
Baking sheets
08 -
Vegetable peeler
09 -
Sharp knife
10 -
Cutting board
# Nutrition Facts (Per Serving):
Calories: 1040 kcal
Total Fat: 59 g
Total Carbohydrate: 84 g
Protein: 48 g