Crispy Non-alcoholic Beer Battered Fish & Chips (Print Version)
Enjoy crispy, golden non-alcoholic beer battered fish and chips at home. A family-friendly classic, this recipe delivers delicious flavor without the alcohol.
# 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 Catch
01 -
1 1/2 lbs cod fillets, skinless and boneless
02 -
1/2 tsp sea salt
03 -
1/4 tsp black pepper
→ Golden Batter Brew
04 -
1 1/2 cups all-purpose flour
05 -
1/4 cup cornstarch
06 -
1 1/2 tsp baking powder
07 -
1 1/4 cups non-alcoholic lager or pale ale, chilled
08 -
1/2 tsp sea salt
09 -
1/4 tsp black pepper
→ Perfectly Golden Chips
10 -
2 lbs russet potatoes, peeled and cut into 1/2-inch thick fries
11 -
6 cups vegetable oil (or canola oil), for deep frying
12 -
1 tsp sea salt, for seasoning
→ Zesty Finish
13 -
1 whole lemon, cut into wedges
# Instructions:
01 -
Peel and cut 2 lbs russet potatoes into 1/2-inch thick fries. Rinse thoroughly and pat very dry. In a large pot or Dutch oven, heat 6 cups vegetable oil (or canola oil) to 350°F (175°C). This is the first step for your Crispy Non-alcoholic Beer Battered Fish and Chips.
02 -
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 1/2 tsp baking powder, 1/2 tsp sea salt, and 1/4 tsp black pepper (Golden Batter Brew). Gradually whisk in 1 1/4 cups non-alcoholic lager or pale ale, chilled, until just combined. Do not overmix.
03 -
Carefully add about half of the prepared russet potatoes to the hot oil. Fry for 5-7 minutes until lightly golden and tender. Remove with a slotted spoon and drain on a wire rack. Repeat with the remaining potatoes. Set aside for the second fry.
04 -
Pat dry 1 1/2 lbs cod fillets (The Crispy Catch) thoroughly with paper towels. Cut into 2-3 inch pieces if desired. Season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper (The Crispy Catch). Ensure the fish is dry for the best Crispy Non-alcoholic Beer Battered Fish and Chips.
05 -
Increase oil temperature to 375°F (190°C). Dip each seasoned cod fillet piece into the Golden Batter Brew, ensuring it's fully coated. Carefully lower into the hot oil, frying 2-3 pieces at a time for 4-6 minutes, or until golden brown and cooked through. This is key for the perfect Crispy Non-alcoholic Beer Battered Fish and Chips.
06 -
Re-fry the pre-cooked russet potatoes in batches for 2-3 minutes until deeply golden and crispy. Drain well and immediately season with 1 tsp sea salt (Perfectly Golden Chips). Serve the Crispy Non-alcoholic Beer Battered Fish and Chips hot with 1 whole lemon, cut into wedges (Zesty Finish).
# Notes:
01 -
For truly crispy results, avoid overcrowding the fryer. Fry in small batches to maintain oil temperature and ensure even cooking.
02 -
While cod is traditional, haddock or pollock fillets also work wonderfully for this recipe. Ensure they are skinless and boneless.
03 -
Serve your fish and chips with classic accompaniments like malt vinegar, tartar sauce, or a squeeze of fresh lemon for extra zest.
04 -
This dish is best enjoyed immediately after cooking. Leftovers can be reheated in an oven or air fryer, but the crispness may diminish.
# Tools You'll Need:
01 -
Large deep pot or deep fryer
02 -
Slotted spoon or spider
03 -
Wire rack
04 -
Baking sheet
05 -
Large mixing bowls
06 -
Whisk
07 -
Vegetable peeler
08 -
Sharp knife
09 -
Paper towels
10 -
Deep-fry thermometer
# Nutrition Facts (Per Serving):
Calories: 860 kcal
Total Fat: 38 g
Total Carbohydrate: 85 g
Protein: 48 g