Fish and Chips Recipe by Alton Brown That’s Crispy and Golden
Fish and chips surge with nostalgic British charm, transporting you straight to seaside boardwalks and cozy pub evenings.
This classic culinary treasure combines crispy, golden-battered seafood with perfectly salted potato wedges that crackle with each bite.
The dish whispers stories of maritime traditions and hearty comfort food passed through generations.
Sea-fresh cod transforms under a delicate, crunchy coating that seals in succulent flavors and textures.
Crafting this iconic meal requires simple ingredients but demands precision and passion in execution.
Every forkful celebrates a timeless recipe that bridges home cooking and cultural heritage.
Get ready to savor a plate bursting with maritime magic and pure gastronomic joy!
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 450 kcal
Servings: 4
Ingredients for Alton Brown Fish and Chips
For Potato Base:For Dry Ingredients:For Wet and Coating Ingredients:Equipment for Alton Brown Fish and Chips
Instructions for Cooking Alton Brown Fish and Chips
Crank your oven to a toasty 200 degrees to keep everything warm and crisp.
Select a hefty Dutch oven and heat safflower oil until it shimmers with potential, targeting around 320 degrees.
Slice potatoes into whisper-thin rounds using a sharp mandoline, submerging them in an ice bath to keep them perky and fresh.
Whisk together flour, seasonings, and beer until the mixture becomes silky smooth, letting it rest and develop deep flavor complexity for 15 minutes.
First fry potato slices at 320 degrees for a gentle golden kiss, then crank the heat to 375 degrees for a crispy, crunchy finale. Sprinkle with salt while sizzling hot.
Dust fish strips with cornstarch, dive them into the waiting batter, then slide into 350-degree oil. Fry until each piece turns a gorgeous golden brown.
Transfer everything to a rack, letting excess oil drip away. Serve piping hot with a splash of malt vinegar, creating a classic seaside feast that’ll transport taste buds straight to the British coastline.
Cooking Tips and Variations for Alton Brown Fish and Chips
Experiment with different potato varieties like russet, Yukon gold, or sweet potatoes for unique flavor profiles and textures.
Swap Old Bay for other exciting blends like Cajun, ranch, or smoked paprika seasoning to transform the chip’s flavor instantly.
Replace beer with sparkling water, club soda, or gluten-free beer to accommodate dietary preferences and create lighter, crispy batters.
Store leftover chips in an airtight container with a paper towel to absorb moisture and maintain crispiness for up to 2 days at room temperature.
Serving Suggestions for Alton Brown Fish and Chips
Storage and Planning for Alton Brown Fish and Chips
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Crispy Alton Brown Fish Chips Recipe
- Total Time: 50 minutes
- Yield: 4 1x
Description
Golden fish chips from Alton Brown blend crispy beer-battered cod with perfectly seasoned potato fries. His classic British recipe delivers a satisfying seafood experience with homemade tartar sauce you’ll crave again and again.
Ingredients
- 1 ½ lbs (680 g) whitefish (tilapia, pollock, cod), cut into 1-oz strips
- 4 large russet potatoes
- 1 gallon (3.8 L) safflower oil
- 2 cups (240 g) flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- ¼ tsp cayenne pepper
- Cornstarch, for dredging
- Kosher salt, to taste
- 1 dash old bay seasoning
- 1 bottle cold brown beer
Instructions
- Potato Preparation: Peel and slice potatoes into uniform thin strips using a mandoline, immediately immersing them in ice water to prevent discoloration.
- Batter Creation: Whisk flour, baking powder, salt, cayenne, and Old Bay seasoning together, then incorporate beer until smooth. Refrigerate mixture for 15-60 minutes to develop robust flavors.
- Initial Potato Frying: Drain and thoroughly dry potato slices, then par-fry in safflower oil at 320°F for 2-3 minutes until lightly golden, creating a preliminary crisp exterior.
- Final Potato Crisping: Increase oil temperature to 375°F and re-fry potato slices for an additional 2-3 minutes until achieving deep golden, crunchy perfection. Transfer to oven-heated rack and season with kosher salt.
- Fish Coating Technique: Dust fish strips with cornstarch, then dip into prepared batter, allowing excess to drip off for an even, light coating.
- Fish Frying: Lower battered fish into oil at 350°F, cooking in small batches for 2-3 minutes until exterior becomes crisp and golden.
- Serving Preparation: Drain fried fish on roasting rack and serve piping hot with malt vinegar alongside for a classic, tangy accompaniment.
Notes
- Master Temperature Control: Precise oil temperatures are critical for achieving crispy, golden chips and fish without greasy results.
- Pat Potatoes Perfectly Dry: Removing all moisture ensures maximum crispiness and prevents dangerous oil splattering during frying.
- Batch Cooking Matters: Fry potatoes and fish in small quantities to maintain consistent oil temperature and prevent overcrowding.
- Rest Batter for Flavor: Refrigerating the beer batter for at least 15 minutes allows ingredients to meld, creating a more complex and smoother coating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 40 mg
Michael Thompson
Founder & Culinary Director
Expertise
Classical & Contemporary Cooking Techniques, Global Cuisine Appreciation, Nutrition & Menu Engineering, Sustainable Cooking Practices, Farm-to-Table Cuisine
Education
Southwestern Oregon Community College
Michael grew up in Oregon, where he learned early that food tastes better when it’s fresh, local, and made with care.
After earning his degree from the Southwestern Oregon Community College, he focused his career on teaching others how to cook with the seasons, reduce food waste, and reconnect with what’s on their plate.
Michael keeps his cooking simple, sustainable, and full of flavor. His favorite part of the process? Watching people realize how easy and satisfying it can be to cook a single great meal from scratch.