Crispy Non-Alcoholic Beer Battered Fish and Chips Recipe (Print Version)
Enjoy classic crispy fish and chips with a non-alcoholic twist. Golden-fried fish in a light, bubbly batter, served with homemade chips. Family-friendly comfort food.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: British
# Ingredients:
→ The Crispy Batter
01 -
1 1/2 cups all-purpose flour
02 -
1/4 cup cornstarch
03 -
1 tsp baking powder
04 -
1/2 tsp salt
05 -
1/4 tsp black pepper
06 -
1 1/4 cups non-alcoholic beer, chilled
→ Flaky Fish & Golden Chips
07 -
1 1/2 lbs cod fillets, skinless and boneless
08 -
2 lbs russet potatoes
09 -
4 cups vegetable oil, for deep frying
10 -
Salt, to taste (for chips)
→ Zesty Tartar & Fresh Finish
11 -
1/2 cup mayonnaise
12 -
1/4 cup finely chopped dill pickles
13 -
2 tbsp fresh lemon juice
14 -
1 tbsp chopped fresh dill
15 -
1 tbsp chopped fresh parsley, for garnish
16 -
Malt vinegar, for serving
# Instructions:
01 -
Combine 1/2 cup mayonnaise, 1/4 cup finely chopped dill pickles, 2 tbsp fresh lemon juice, and 1 tbsp chopped fresh dill. Mix well and refrigerate. This zesty sauce perfectly complements your Crispy Non-Alcoholic Beer Battered Fish and Chips.
02 -
Peel and cut 2 lbs russet potatoes into 1/2-inch thick fries. Rinse thoroughly and pat completely dry. In a large heavy-bottomed pot or deep fryer, heat 4 cups vegetable oil to 325°F (160°C).
03 -
Carefully add half of the dried potatoes to the hot oil. Fry for 5-7 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining potatoes. This initial fry is crucial for the best Crispy Non-Alcoholic Beer Battered Fish and Chips.
04 -
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper. Gradually whisk in 1 1/4 cups non-alcoholic beer until just combined. Do not overmix; a few lumps are fine.
05 -
Increase oil temperature to 375°F (190°C). Pat dry 1 1/2 lbs cod fillets. Dip each fillet into the batter, ensuring it's fully coated. Carefully lower into the hot oil. Fry 2-3 pieces at a time for 4-6 minutes per side, until golden brown and cooked through. Drain on a wire rack.
06 -
Return all par-fried chips to the 375°F (190°C) oil. Fry for another 2-4 minutes until deeply golden and crispy. Remove and drain. Season generously with salt, to taste. This double-fry technique ensures truly crispy chips for your Crispy Non-Alcoholic Beer Battered Fish and Chips.
07 -
Arrange the crispy fish and golden chips on plates. Garnish with 1 tbsp chopped fresh parsley. Serve immediately with the prepared zesty tartar sauce and malt vinegar, for serving. Enjoy your homemade Crispy Non-Alcoholic Beer Battered Fish and Chips!
# Notes:
01 -
For the crispiest batter, ensure your non-alcoholic beer is very cold. Do not overmix the batter; a few lumps are perfectly fine and contribute to a lighter texture.
02 -
While best enjoyed fresh, leftover fish and chips can be reheated in an oven or air fryer at 375°F (190°C) until crispy again. Avoid the microwave, which will make them soggy.
03 -
Feel free to substitute cod fillets with other firm white fish like haddock, pollock, or tilapia. For the chips, sweet potatoes can also be used for a different flavor profile.
04 -
Enhance your serving with fresh lemon wedges, a side of mushy peas, or even a sprinkle of Old Bay seasoning on the chips for an extra kick.
# Tools You'll Need:
01 -
Deep fryer or large heavy-bottomed pot
02 -
Slotted spoon or spider
03 -
Wire rack
04 -
Large mixing bowls
05 -
Whisk
06 -
Vegetable peeler
07 -
Sharp knife
08 -
Cutting board
09 -
Measuring cups and spoons
10 -
Thermometer (for oil)
# Nutrition Facts (Per Serving):
Calories: 1125 kcal
Total Fat: 67 g
Total Carbohydrate: 83 g
Protein: 46 g