Crispy Non-Alcoholic Beer Battered Fish & Chips (Print Version)
Enjoy golden, crispy fish and chips made with a non-alcoholic beer batter. A family-friendly classic for a delicious weeknight meal or weekend treat.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: British
Dietary: Dairy-Free
# Ingredients:
→ The Crispy Batter
01 -
1 1/2 cups all-purpose flour
02 -
1/4 cup cornstarch
03 -
1 tsp baking powder
04 -
1 tsp salt
05 -
1/2 tsp black pepper
06 -
1 1/2 cups chilled non-alcoholic beer (lager or pale ale style)
07 -
1 large egg
→ Flaky Fish & Golden Chips
08 -
1 1/2 lbs cod fillets (or haddock), skinless and boneless, cut into 4 equal portions
09 -
2 lbs russet potatoes, peeled and cut into 1/2-inch thick fries
10 -
6 cups vegetable oil (or other high smoke point oil), for deep frying
→ Zesty Tartar & Fresh Finish
11 -
1/2 cup mayonnaise
12 -
1/4 cup finely chopped dill pickles (or gherkins)
13 -
2 tbsp fresh lemon juice
14 -
1 tbsp chopped fresh dill
15 -
1 tbsp chopped capers
16 -
Salt and pepper to taste
17 -
2 tbsp chopped fresh parsley, for garnish
# Instructions:
01 -
Peel and cut 2 lbs russet potatoes into 1/2-inch thick fries. Rinse thoroughly and pat very dry. In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup finely chopped dill pickles, 2 tbsp fresh lemon juice, 1 tbsp chopped fresh dill, and 1 tbsp chopped capers. Season the tartar sauce with salt and pepper to taste.
02 -
Pour 6 cups vegetable oil into a large heavy-bottomed pot or deep fryer. Heat to 325°F. Carefully add half of the prepared fries. Fry for 5-7 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining fries.
03 -
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. In a separate bowl, whisk 1 large egg into 1 1/2 cups chilled non-alcoholic beer. Pour the wet ingredients into the dry and whisk until just combined; do not overmix. This is key for Crispy Non-alcoholic Beer Battered Fish & Chips.
04 -
Increase oil temperature to 375°F. Pat dry 1 1/2 lbs cod fillets. Dip each portion into the batter, ensuring it's fully coated. Carefully lower 1-2 pieces of fish into the hot oil. Fry for 4-6 minutes, turning once, until golden brown and cooked through. Remove and drain. Keep warm while frying remaining fish for your Crispy Non-alcoholic Beer Battered Fish & Chips.
05 -
Once all fish is fried, increase oil temperature back to 375°F. Return all par-fried chips to the hot oil. Fry for another 2-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain well on paper towels. Season immediately with salt.
06 -
Arrange the Crispy Non-alcoholic Beer Battered Fish & Chips on plates. Garnish with 2 tbsp chopped fresh parsley. Serve immediately with the zesty tartar sauce and fresh lemon wedges (optional). Enjoy your homemade Crispy Non-alcoholic Beer Battered Fish & Chips!
# Notes:
01 -
For extra crispy chips, ensure potatoes are thoroughly dried before the first fry. Overcrowding the fryer will lower the oil temperature and result in soggy food.
02 -
The batter should be thick enough to coat the fish but still pourable. If too thick, add a splash more non-alcoholic beer; if too thin, a pinch more flour.
03 -
While the fish is frying, you can keep cooked pieces warm in a 200°F oven on a wire rack set over a baking sheet to maintain crispness.
04 -
Serve your fish and chips with malt vinegar, extra lemon wedges, and a side of mushy peas for a truly authentic British experience.
# Tools You'll Need:
01 -
Deep fryer or large heavy-bottomed pot
02 -
Wire rack
03 -
Mixing bowls
04 -
Whisk
05 -
Sharp knife
06 -
Cutting board
07 -
Potato peeler
08 -
Thermometer (for oil)
09 -
Slotted spoon or spider
# Nutrition Facts (Per Serving):
Calories: 1245 kcal
Total Fat: 83 g
Total Carbohydrate: 88 g
Protein: 47 g