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
- 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