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Fish and chips with tartar sauce on a small platter

Fish and Chips

Perfectly seasoned tender fish fillet, encased in a light and mellow beer batter served with crispy, real potato fries. Serve these side-by-side for a great appetizer or snacks to share with your favorite game-day buddy!
Course Appetizers
Cuisine British
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Calories 505kcal
Author Imma


  • 1 ¼ cup (5 ounces) all-purpose flour
  • ¾ cup (4 ounces) cornstarch
  • 2 teaspoons (6g) garlic powder
  • ¼ teaspoon (0.5g) cayenne pepper
  • 1 teaspoon (2g) paprika
  • 2 teaspoons (8g) baking powder
  • 1 ½ teaspoon (7.5g) salt
  • ½ teaspoon (1g) white pepper
  • 1 ½ cups (374g) beer
  • 1 ½ pound (380.39g) skinless cod fillet, about 1 inch thick, cut into strips


  • 1 quart (946ml) water
  • ice
  • 1 tablespoon (15ml) vinegar
  • 2-3 russet potatoes, about 1 1/2 pounds
  • salt and seasonings to taste


  • In a large bowl, whisk together flour, cornstarch, garlic powder, cayenne, paprika, baking powder, and salt and pepper, to taste. Reserve about ¾ cup of the flour mixture (this is used to dust fish). Set aside until ready to dip the fish. 
  • Pour oil into a cast iron or skillet, enough for deep frying. Preheat oil to about 375 degrees F.
  • While the oil is preheating, add the beer to the bowl of the flour mixture and whisk until incorporated and the batter is smooth. 
  • Then dip each fish strip in the dry flour mixture first, shake off any excess flour, and deep into the beer batter mixture until it’s completely covered. Remove the fish and let the excess batter drip off.
  • Carefully lower into cast iron, fry a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes or more depending on the size.
  • Remove from the fryer with a slotted spoon place on a cookie or wire rack to ensure crispness. Repeat with the remaining fish strips.
  • Pour water into a large bowl, then add ice and vinegar. Set aside.
  • Then scrub the potatoes clean and cut them into a ¼ -½ inch thickness – thin fries are crispier and take less time to cook - make sure they are even for even cooking. A mandolin or French fry cutter works best if you have any.
  • Place them in the bowl of water and let it soak, 2 -3 hours. Soaking the fries gets rid of the starchy content which causes the potatoes to be soggy- not ideal
  • After the potatoes have soaked, drain them, and spread them on paper towels dry thoroughly.

Frying Method

  • If frying the potatoes, thoroughly drain, dry with paper towels if possible. 
  • In a large, saucepan or cast-iron pour vegetable oil until it is at least 3 inches and place on medium until the oil is 300 degrees. Fry in small batches, 2-3 minutes or until fries are pale. Remove from oil, drain and allow to cool to room temperature.
  • Increase the heat of the oil to 375°F. Return fries and cook until fries are slightly brown. About 2-3 minutes.
  • As fries come out of the oil season with salt, seasonings, and or parmesan cheese and hold in the oven to keep warm.

Oven Method

  • Bake the potatoes at 400 F for 20-25 minutes, flipping them every 10- 15 minutes with a spatula until they’re evenly browned and crispy, according to preference. After 20 minutes you must check on them often.
  • Toss the fries with seasonings or parmesan cheese, if desired, and serve with fish.


Calories: 505kcal | Carbohydrates: 77g | Protein: 37g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 991mg | Potassium: 1447mg | Fiber: 3g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 8mg | Calcium: 149mg | Iron: 4mg