It's been over three years since my last fish and chips post. While there was nothing wrong with it, I've always been a fan of the adage "if it ain't broke, then take it apart and make it better". Yep, I was "that kid" that would take apart a brand new Nintendo (amongst other household items) to figure out how to make it play foreign games. Today, I blame credit that inquisitive nature for my penchant for cooking without recipes.
When I get asked if I follow my own recipes, I usually give a long answer that includes the definition of the word "recipe", but my short answer is "no". Some people want consistency when they make a dish. For me, I relish the small variations that occur when cooking without a recipe. Part of it is the element of surprise, but it's also driven by the small chance that a change will make a big improvement in the finished dish. It's a process of culinary evolution and lessons learned in one dish often carry over to many others.
I've always double fried french fries, but I'd assumed I'd end up with a dry tough brick if I tried applying the same technique to meat or fish. After realizing a double fry was the secret to making crispy tebasaki, I decided to try this technique in other fried dishes.
As it turns out, double frying works brilliantly with fish and chips, rendering the beer batter light, crisp and keeping it crisp long after coming out of the oil. I'm leaving the old post up because the curry sauce is just as delicious as it was three years ago, but the double fry for the fish is a must.
📖 Recipe
Equipment
Units
Ingredients
- 4 medium potatoes (I used a mix of yukon gold and russet)
- 4 medium fish fillets (cod, haddock and albacore work well)
- ⅔ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- vegetable oil (for frying)
- ¼ teaspoon baking powder
- ½ cup beer very cold (you may need a little more)
- Lemon wedges
- Salt for sprinkling
Instructions
- Scrub the 4 medium potatoes well, then cut into ¼" thick batons. Dry thoroughly with paper towels and leave them sitting on paper towels to allow the surface of the potatoes to dry out for about 30 minutes. You can skip this step if you're pressed for time, but your potatoes won't turn out as crisp.
- Mix the ⅔ cup all-purpose flour, 2 tablespoons cornstarch, ¼ teaspoon paprika, and ¼ teaspoon onion powder in a medium bowl until well combined. Dust the 4 medium fish fillets with the flour mixture on all sides.
- Add 1 ½" of vegetable oil to a heavy bottomed pot and heat to 330 degrees F. Line a 2 wire racks with 2 layers of paper towels each.
- Fry the potatoes in batches until a light tan color and the edges are just starting to brown. Transfer the fried chips to one prepared rack to drain.
- When the potatoes are done frying, add the ¼ teaspoon baking powder to the flour mixture and whisk together. Then add the cold ½ cup beer to the flour mixture and lightly whisk together. It's okay if there are still a few lumps, just make sure you do not overmix the batter or it will end up heavy.
- Dip the fillets in the batter and fry them in batches. Flip the fillets over with tongs when you see the edges start to turn light brown. Transfer to the second prepared rack as they finish frying.
- When the fish is done frying, increase the heat of the oil to 375 degrees F. Fry the chips a second time until they are golden brown and crisp. Drain on a rack and sprinkle with Salt.
- Fry the fish a second time at the higher temperature until golden brown. Drain on a rack. Serve the fish and chips with Lemon wedges or vinegar.
Kathy Stroup says
This Fish and Chips recipe is just what I need! We've been craving it, but our favorite shop closed. You seem to have gotten over your aversion to frying since you've moved to Japan.😄 You got me frying again!
That's an interesting sauce. I usually put so much malt vinegar on my fish and chips that I don't need one! I usually make Tartar Sauce, but I'm game to give it a try. I think I will use the Preserved Lemons in the Tartar Sauce if I do make it. Can you have too many sauces?😉
Marc Matsumoto says
BTW one of my favorite uses for malt vinegar powder is on fish and chips. It lets you get the flavor and taste, without making the batter soggy.
Kathy Stroup says
Noted, and highly anticipated!😁
NiftyDeb says
I've made this 4 times now in the last several months. It's our family favorite. And both the fish and FFs are perfect. My hubby doesn't understand why his (once fried) fries don't turn out a good as these. Thanks so much Marc.
Marc Matsumoto says
Hi Deb, I'm glad to hear you enjoyed this! Also, I need to need to look at my archives more, it's been years since I've made this and now I'm craving it!
Jessica Tan says
Does the baking powder go into the batter? Nevermind, found it 🙂
Marc Matsumoto says
Yep, in step 5
Marc Matsumoto says
Hi Brew Bear, most of the readers of this site are in the US. There's a conversion function on the weight measures listed in the ingredients, but unfortunately the site isn't smart enough to convert other measurements like volume and length yet. Please keep in mind the volume measurements are US cups (1 cup = 237 ml).
Brew Bear says
Looks good, I'm willing to try it, but why are some measurements in inches?
Marc Matsumoto says
Glad to hear you guests enjoyed it! The twice frying technique works for just about anything you want to get crisp, including fried chicken. Good idea on seasoning with smoked paprika. I try to keep my recipes pretty basic so that people can improvise. Adding some fresh chopped rosemary into the batter also works well.
coffeenut451 says
Wow, wow, wow! Just fried up some halibut last night, and I must say, the party of people raved about it..."better than a restaurant..".." best I've tasted!", and so on..My head was swelling, but I did give credit to Marc, so I'm okay, right? The twice frying is the ticket...and I added some ingredients though probably not necessary..smoked paprika...and kosher salt..? Is this a no-no? I just loved the twice fried way, for it allowed everything to be really hot..Just a great recipe! Thanks!!
Little Cooking Tips says
It's a garlic spread/dip that's either made with mashed potatoes or soaked and drained stale bread as a base. Then you add salt, extra virgin olive oil, red wine vinegar and minced garlic. Try the potato version first, it's smoother and a bit lighter in flavor:)
Have a wonderful day!
Marc Matsumoto says
Hi Panos and Mirella, thanks for the note! Now you have me curious as to what Skordalia is. Gonna have to Google it.
Little Cooking Tips says
Thank you so much, for another wonderful recipe Marc! This recipe is a)definitely Yummed! and b)will be tried before next March 25th (Greek National Day) when we all fry cod this way and serve it with skordalia.
Again, thank you!
Panos and Mirella
Sandra says
I used tilapia.
Sandra says
I just made fish and chips for yesterday's dinner using this recipe. It came out wonderful just like what I had from famous restaurant. Thank you for sharing.
I will always use this recipe.
I did left potato pieces on the tray with kitchen towel for a while. Repeatedly soaking moisture. I used super cold light beer. I used 2/3 of small bottle amount of beer so it came much lighter batter. I also used fryer following temperature above, fried twice.
Of course fish goes with tartar sauce so looked it up,
mayo, lemon juice, pickle, a bit of pickle juice makes great tartar sauce. But do not put too much lemon juice it is too sour otherwise.
Good luck and be patient cooking 🙂
T-Bone says
Baking powder IS baking soda (with an added dry acid), so if you are allergic to baking powder chances are you are also allergic to baking soda. Just my 2¢.
Marc Matsumoto says
Hi Amy, sorry to hear you fish fell apart. By everywhere do you mean while you were frying? What kind of fish did you use?
Amy says
This was an easy recipe but my fish fell apart everywhere. Idk where I went wrong.
Holly Mills says
I made this recently and everyone in my family LOVED it! And, that's no easy feat at my house! I've bookmarked this recipe and it'll be the only one I use for fish and chips. I didn't have any beer so I substituted it with seltzer water and I'm so glad I did! The batter was so light and crispy. YUMMY!!
Quahog says
p.s. that was supposed to be and, not AM. Dang autocorrect 🙂
Quahog says
Marc, made these tonight AM they turned out exceptional. I grew up in a fishing town with F&C stores everywhere so I know what good fish and chips taste like. This batter was perfect, light and very crispy. This will be my new go-to recipe. Thanks!
Marc Matsumoto says
Hi Nechama, I would not recommend it. For fried foods, you really need to pull it from the oil once and let the moisture redistribute once before frying it again, otherwise it will not crisp properly.
Nechama says
HI, can I skip the extra step of draining and then frying a second time on higher temp by just leaving the fish in the pan and turning up the flame when its tome to make it crispy?
Elvisa says
Hi an I use beer batter on next day?
Thank you
Marc Matsumoto says
Hi Nadia, I've never done it so I can't guarantee it will work, but in theory it should. If you try it, please let us know how it goes.
Nadia says
Hi sounds like a great recipe. Can I fry the chips and fish on one day and then second fry the following day? I'm cooking for a large group.
Helen Maguire says
Thanks Marc, I may try that next time or just stick with it! Will give your curry sauce a try too.
Marc Matsumoto says
Hi Helen, I'm glad to hear you enjoyed this. You could salt and cure the fish for a day, which would reduce the amount of moisture between the batter and the fish, which might achieve the effect you're going for. Just give the fish a light but even coating of salt and leave it on a rack over a sheet pan uncovered in the fridge overnight. The next day the fish should be a little dried out on the surface. Hope that helps.
Helen Maguire says
I made this and agree it was very light and crispy - best ever! One thing only, I like the fish to be just cooked, and moist, which it was but the batter underneath the fish (I skinned it for preference) did go a little soggy although the rest stayed crisp to the end. I've read salting the fish for a short while before cooking firms the fish and removes some excessive water - do you think that's worth a go? I'd hate to spoil beautiful fresh fish!
Marc Matsumoto says
You could use cold soda water instead, but it will not have the same flavor and won't brown as nicely.— Sent from Mailbox
Marc Matsumoto says
Hi jojojo, baking soda will not work as you need an acid to activate the baking soda. You could use some lemon juice or vinegar in the batter to lower the pH.— Sent from Mailbox
jojojo says
would i be able to leave out the beer?
jojojo says
flonn, when i don't have baking powder i substitute it with baking soda and it works fine. i don't know how well that will work with this but you can try adding 1/8 of a teaspoon baking soda.
andythebouncer says
Out of curiosity, which ingredient in baking powder are you allergic to? You're sure that this is an allergy and not a sensitivity? Aside from the corn that sometimes is used in baking powder, I wasn't aware that an allergy to these chemical ingredients was physically possible. I'd like to know more if you have any more information.
CJames Fines says
how bout non-alcoholic beer?
Erin Amirian -Patterson says
Every loves fish, right? YUM!
Marc Matsumoto says
Provided it's been refined, it should have a smoke point closer to 450 degrees F which should be fine for this.
kmd says
Would coconut oil (expeller pressed, not virgin) work ok?
Marc Matsumoto says
HI Flonn, it won't be quite the same, but try replacing some of the beer with an egg. To measure it out, you can crack an egg into a liquid measuring cup, then fill it up to the 1/2 cup line with beer.
Flonn says
I'm a newbie, I just started a few days ago in the kitchen, and really I'm still figuring out lots of stuff, it would be great if you could give me some advice. Thanks =)
Marc Matsumoto says
Hi Flonn, the baking powder is there to leaven the batter. Without it, the batter will not be light and airy. You'll need to figure out another way to introduce air into the batter. What do you normal use to leaven cakes and cookies and such?
Flonn says
Hi Chefy, I'm allergic to baking powder, will it affect the texture of the fish batter if i leave it out?
Marc Matsumoto says
Hi Chris, use potato starch. It give the batter a lighter more crisp texture than just using all purpose flour.
Chris says
My wife is allergic to cornstarch. What does its inclusion do for the batter, and can I substitute arrowroot or another starch to similar effect?
Tippi says
I'm not a fish eater, but make it for my family if I had a late lunch. Normally just bake a filet with oil and lemon, but they wanted something different. This was so easy and they loved it!!! Follow the oil temp recommendations and you can't go wrong.
This has made it to the top 10 of the family. I'm sure it will be a bit different every time since I also never follow a recipe!!
Thanks Marc!!
Joe H says
Perfect batter recipe!!! Maybe I've been messing up all this time adding egg.
Marc Matsumoto says
Hi Kat, thanks for the note and sharing your pasta sauce. Cento is one of my favorite brands of canned tomatoes too, it's so good you really don't need to do a whole lot to it:-)
kat nichols says
Hi Marc, I love your approach to cooking without a recipe. I have been doing it for years and like you said... "love the small things that can make a big change in flavor etc" my favorite no recipe is my beef stew made with grass fed beef and organic vegies but the seasonings constantly change depending on the mood and what I have and sometimes even throw in a beer or a dark red wine...always good and even better always different! and the same applies to my meat spagetti. I wanted to share a recipe that never changes and is one of the best pasta sauces ever, never in 30 years had a complaint, kids and adults love it!
I- large can of Cento crushed tomatoes made in Italy (Excellent)
Extra virgin olive oil
about 6-7 fresh garlic cloves
Bunch of Fresh basil leaves
grey salt and fresh ground pepper.
Slice your garlic cloves in very thin slices
just cover the bottom of your fry pan with olive oil heat and add garlic just when it begins to sizzle pour in your crushed tomatoes, at this point I dump the whole thing in a large bowl and use a wire wisk to incorporate the tom and oil and put back in pan, that is just my thing... add your salt and pepper to taste and julienne and chop your fresh basil leaves I use about 12 large ones. let cook for about 8-10 min pour over your fav spagetti noodles
It is the easiest and most delish of pasta sauce ever and when you have little time but want a good meal it is perfect! You would not think something so simple could taste so good! I hope you try it
Marc Matsumoto says
I've never done it with white wine. Beer works better because of the carbonation.
Safi says
we don't have to put white wine??
Dom says
Looks absolutely yummy!! I love proper British chips that are cut thick unlike "fries". I like to eat my fish and chips with the traditional accompaniments too, mushy peas, lots of salt and vinegar (it must be brewed malt vinegar) and preferably by the sea.
Marc Matsumoto says
Cold seltzer water
Ann says
What non-alcoholic substitute can I use instead of the beer?
Marc Matsumoto says
Sorry about that, it's fixed now.
Nancy says
where does the baking powder go?
Marc Matsumoto says
Yep I've seen it! But for me, fish and chips are fast food:-)
Mark says
Awesome man, fish and chips, proper Briitsh food- fish looks really good man, so crisp and great colour.
Speaking as a Brit I do have one chef's technique to make the crunchiest crispiest chips ever which really works after trying it.
Have you heard of the Heston Blummenthal?
His three time fried chips take a bit of time and prep but well worth it.
Check it out in Youtube!
Jake Hills says
Just tried this, fantastic (no) recipe! My suggestion to others is to get the oil HOT, don't be afraid, just be more careful 🙂
zbynio4 says
This looks yummy and easy. Thanks for sharing.
christina says
that looks good to eat