Crispy Alton Brown Fish Chips Recipe

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

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:
  • Potatoes: Choose firm, starchy varieties like Russet for optimal crispiness and clean, uniform slicing.
  • Ice Water: Keep sliced potatoes submerged to prevent browning and maintain freshness.
For Dry Ingredients:
  • All-Purpose Flour: Select unbleached flour for better batter texture and consistent coating.
  • Baking Powder: Use fresh, non-expired baking powder to ensure proper rising and lightness.
  • Salt, Cayenne Pepper, Old Bay Seasoning: Opt for high-quality, fresh spices for robust flavor profile.
For Wet and Coating Ingredients:
  • Beer: Select a crisp, light lager for a delicate, airy batter that won't overpower fish flavor.
  • Safflower Oil: Choose high smoke-point oil for consistent, clean frying without burning.
  • Cornstarch: Use fine, pure cornstarch for a light, crispy fish coating.
  • Kosher Salt: Select coarse-grain salt for even seasoning and enhanced texture.
  • Malt Vinegar: Pick authentic British-style malt vinegar for traditional serving accompaniment.

Equipment for Alton Brown Fish and Chips

  • Dutch oven: Large, deep pot perfect for frying with even heat distribution.
  • V-slicer: Handy tool for creating thin, uniform potato slices quickly and safely.
  • Large mixing bowl: Essential for combining dry ingredients and whisking batter smoothly.
  • Paper towel-lined surface: Helps drain excess oil from fried potatoes and fish.
  • Roasting rack: Allows chips and fish to stay crispy without getting soggy.
  • Digital thermometer: Crucial for maintaining precise oil temperatures during frying.
  • Whisk: Helps create a smooth, lump-free batter.
  • Large bowl with ice water: Keeps potato slices fresh and crisp before cooking.
  • Tongs: Safe tool for moving food in and out of hot oil.
  • Fine mesh strainer: Optional for draining excess oil from fried items.

Instructions for Cooking Alton Brown Fish and Chips

Instructions for Cooking Alton Brown Fish and Chips
  • Fire Up the Flavor Machine

Crank your oven to a toasty 200 degrees to keep everything warm and crisp.

  • Oil Prep Dance

Select a hefty Dutch oven and heat safflower oil until it shimmers with potential, targeting around 320 degrees.

  • Potato Transformation

Slice potatoes into whisper-thin rounds using a sharp mandoline, submerging them in an ice bath to keep them perky and fresh.

  • Craft Magic Batter

Whisk together flour, seasonings, and beer until the mixture becomes silky smooth, letting it rest and develop deep flavor complexity for 15 minutes.

  • Double-Fry Potato Performance

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.

  • Fish Expedition

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.

  • Plate and Celebrate

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

  • Pair with Tangy Dips: Serve the crispy fish and chips alongside zesty tartar sauce, spicy sriracha mayo, or classic malt vinegar for an extra flavor punch.
  • Create a Pub-Style Plate: Arrange chips and fish on a rustic wooden board with lemon wedges, sprinkle fresh parsley, and add a side of mushy peas for an authentic British pub feel.
  • Perfect Beverage Companions: Complement the meal with a cold British ale, crisp pilsner, or refreshing sparkling water to balance the richness of the fried dish.
  • Fresh Side Salad Boost: Add a light green salad with cucumber and herb dressing to cut through the heaviness of the fried fish and provide a fresh contrast.

Storage and Planning for Alton Brown Fish and Chips

  • Store Fresh and Crispy: Keep potato chips in an airtight container at room temperature for 2-3 days to maintain their crunchiness.
  • Refrigerate with Caution: Fish portions can be stored in a sealed container in the refrigerator for up to 2 days, but expect a slight texture change when reheating.
  • Freeze for Later: Wrap individual fish portions in freezer-safe wrap and store for up to 1 month. Thaw in the refrigerator overnight before reheating.
  • Reheat Like a Pro: Revive leftover chips and fish in a preheated oven at 375 degrees Fahrenheit for 5-7 minutes to restore their crispy texture and prevent sogginess.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy Alton Brown Fish Chips Recipe

Crispy Alton Brown Fish Chips Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

  • 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

Scale
  • 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

  1. Potato Preparation: Peel and slice potatoes into uniform thin strips using a mandoline, immediately immersing them in ice water to prevent discoloration.
  2. 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.
  3. 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.
  4. 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.
  5. Fish Coating Technique: Dust fish strips with cornstarch, then dip into prepared batter, allowing excess to drip off for an even, light coating.
  6. Fish Frying: Lower battered fish into oil at 350°F, cooking in small batches for 2-3 minutes until exterior becomes crisp and golden.
  7. 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

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

  • Program: Culinary Arts, Associate of Applied Science
  • Focus: Emphasis on mastering core culinary competencies, like safety and sanitation, hot, cold, and pastry techniques, while cultivating appreciation of global cuisines and developing operational skills in nutrition, menu design, costing, purchasing, and supervisory management.

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star