Mary’s Easy British Fish and Chips Recipe with Tips for Crunchy Chips | Mary DiSomma

fresh white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often more affordable and still provides a mild flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch can create a lighter batter.

beer

🥗Healthier: sparkling water

💰Cheaper: club soda

Sparkling water maintains the batter's lightness without alcohol.

tartar sauce

🥗Healthier: yogurt-based sauce

💰Cheaper: mayonnaise

Mayonnaise is a common, less expensive alternative.

In a bowl, mix 1.5 cups of all-purpose flour, 1 teaspoon salt, 1 teaspoon dry yeast, 1 teaspoon curry powder, 1 teaspoon garam masala, and 0.5 teaspoon turmeric.

Slowly add 10 oz of dark beer while whisking to create the batter, adjusting thickness with more flour or beer as needed.

Heat 4 inches of canola oil in a heavy Dutch oven to 350 degrees using a thermometer.

Pat dry the cod fillets with paper towels to help the batter stick.

Dredge the cod fillets in the batter and immediately place them into the hot oil.

Cook the fish for 3 to 4 minutes on one side, then flip and cook for another 3 to 4 minutes until golden brown and crispy.

Remove the fish and drain on paper towels.

Serve immediately with homemade tartar sauce and triple cooked chips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens