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Beer Battered Fish & Chips- London Style

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Course: Main Course
Cuisine: American
Servings: 3 servings


  • 2-3 quarts Peanut or Canola oil
  • 4 large Russet Potatoes unpeeled and cut lengthwise into 1/4 inch sticks
  • 2 Cups Flour
  • 2 tsp Old Bay Seasoning
  • 1 Tsp baking soda
  • kosher salt
  • 1 bottle Light Beer cold
  • 2 lbs Cod, Pollack, or Haddock fillets


  • Heat oil in a large deep pot over medium heat.  Bring oil to 325 degrees F.  Keep potato sticks in a bowl of cold water until ready to fry.  Remove from water and dry well with paper towel before frying.  Working in batches, fry the potatoes until tender but have no color.  Remove from oil and put on a paper towel lined baking sheet.
  • Preheat oven to 300 degrees F.  Raise cooking oil to 375 degrees F.  In a medium bowl, combine the flour, seafood seasoning, baking soda and a pinch of salt.  Make a well in the center and gently stir in the cold beer.  Mix until just combined.
  • When oil is at the correct temperature, dip fish fillets in the batter mixture.  Coat generously.  Slowly slide the fish into the oil.  Fry until golden brown and crispy, about 4 minutes.  When fish is done, remove and place on paper towel.  Arrange fish on a baking sheet with a cooling rack.  Keep fish in warm oven until serving.
  • Working in batches, fry the fries a second time until golden and crispy.  Drain on paper towels an toss with Kosher salt.
  • Serve with Malt Vinegar, lemon and tartar sauce.  For authentic fish & chips, serve in a newspaper cone, lined with parchment.

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