Fish and Chips No Beer Batter Recipe

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4.87 from 36 votes

Fish and Chips No Beer Batter Recipe

Classic British fish and chips made with a light, fluffy, no-beer batter

Prep Time10

Cook Time20

Total Time30

Course: Entree

Cuisine: American, English

Servings: filets

Calories: 2002kcal

Author: Anecia Hero

Equipment

Heavy bottom pan for high-heat cooking; cast-iron recommended
Long-handled tongs

Ingredients

1½-2 lbs. whitefish cod, haddock
3-4 cups oil (canola, vegetable, peanut-not olive oil)
1 cup cornstarch
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon paprika , smoky
½ teaspoon cayenne pepper
2 teaspoons Kosher salt
1 teaspoon pepper
2 cups sparkling water or club soda
1 package Frozen steak fries
Kosher salt , for garnish
Malt vinegar , for dipping

Instructions

Prep

Place frozen steak fries in oven and cook according to package directions
1 package Frozen steak fries
Pat fish dry with paper towel
1½-2 lbs. whitefish
Cut fish into pieces; lightly salt and pepper
Pour cornstarch in a medium size bowl
1 cup cornstarch
Heat oil (medium-high heat; keep an eye on the oil while you're making the batter!)
3-4 cups oil

Make the batter and fry

Combine flour, baking powder, cayenne, paprika, salt and pepper in large bowl
2 teaspoons Kosher salt, 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon paprika, ½ teaspoon cayenne pepper, 1 teaspoon pepper
Pour in sparkling water; combine well
2 cups sparkling water
Dip fish pieces into cornstarch; shake off excess and dredge in batter (the batter is thick)
1 cup cornstarch
Place battered fish in hot oil and cook approximately 5 minutes per side or until golden brown; internal temperature should be 145ºF
Place hot fish on paper towel; sprinkle with kosher salt and a drizzle of malt vinegar
Kosher salt, Malt vinegar
Remove chips from oven and serve with malt vinegar or tartar sauce

Notes

Chips:

If you are making chips, then make them first. This recipe uses frozen steak fries, but you can use any type of frozen "french fry."

Note: make the batter last. You want the bubbles from the carbon dioxide to "fluff" the fish coating. If you let it sit out, the bubbles go away and the coating will not be as fluffy and light. The batter is thick.

For best results, use a thermometer to ensure the oil is 312-350ºF and the internal temperature of the fish reaches 145ºF.

Nutrition