AuthorMartha Stuart
RatingDifficultyBeginner

Super Easy Beer Battered Fish and Chips Recipe! This fried cod comes out super crispy and golden brown and flakey on the inside! The homemade french fries are perfectly golden brown and crisp!

ShareTweetSave
Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 1 lb russet potatoes
 1 tbsp cook oil
 1 tbsp fresh cod
 1.80 oz light beer
 2.40 cups all purpose flour, divided
 1 tbsp garlic powder
 14 tbsp salt and pepper
 1 tsp old bay
 14 tbsp paprika
For the Fries
1

Cut potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and pat dry.

2

Add 2 inches of oil to a deep pot or chicken fryer no more than ½ of the way full!

3

Heat oil on medium low to 200°F-250°F. Add in fries and let cook slowly for 12 minutes, maintaining a 200-250° temperature in the oil. The potatoes will be soft and flexible.

4

Scoop out fries and lay them out on a cookie sheet. Raise oil up to 375°F.

5

Refry, this time in small batches 5-7 minutes each, so that the oil temperature stays around 350°-375°F. Remove them from the oil and sprinkle immediately with salt.

For the Fish
6

Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel.

7

In a bowl combine ¾ cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 6-8 oz. of cold beer. It should be slightly thiner than pancake batter.

8

Toss fish in remaining ½ cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350°- 375°F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through.

9

Serve immediately while hot along with the fries. Serve with tartar sauce, lemon wedges and malt vinegar.

Martha Stuart
10

My name is Martha Stuart I work as Senior Brand Manager in Callmechat! Have one beautiful son and husband, and here I share with you my the best homemade recipes!

Ingredients

 1 lb russet potatoes
 1 tbsp cook oil
 1 tbsp fresh cod
 1.80 oz light beer
 2.40 cups all purpose flour, divided
 1 tbsp garlic powder
 14 tbsp salt and pepper
 1 tsp old bay
 14 tbsp paprika

Directions

For the Fries
1

Cut potatoes into 1 cm thick fries. Place in colander and rinse in cold water to remove some of the starch. Lay them out on a towel and pat dry.

2

Add 2 inches of oil to a deep pot or chicken fryer no more than ½ of the way full!

3

Heat oil on medium low to 200°F-250°F. Add in fries and let cook slowly for 12 minutes, maintaining a 200-250° temperature in the oil. The potatoes will be soft and flexible.

4

Scoop out fries and lay them out on a cookie sheet. Raise oil up to 375°F.

5

Refry, this time in small batches 5-7 minutes each, so that the oil temperature stays around 350°-375°F. Remove them from the oil and sprinkle immediately with salt.

For the Fish
6

Cut fresh cod into 8 even pieces. Pat any excess moisture off of fish with a paper towel.

7

In a bowl combine ¾ cups of flour, salt, pepper, garlic powder, paprika, old bay. Whisk in 6-8 oz. of cold beer. It should be slightly thiner than pancake batter.

8

Toss fish in remaining ½ cup of flour, then dip into beer batter, allow excess to drip off for a few seconds, then place carefully into 350°- 375°F oil. Fry no more than 3 pieces at a time so that the oil temperature dose not drop too quickly. Fry for 7 minutes, flipping half way through.

9

Serve immediately while hot along with the fries. Serve with tartar sauce, lemon wedges and malt vinegar.

Martha Stuart
10

My name is Martha Stuart I work as Senior Brand Manager in Callmechat! Have one beautiful son and husband, and here I share with you my the best homemade recipes!

Fish And Chips Perfect for Beer!