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Fish and Chips

Pub Style Fish and Chips

Pub Style Fish and Chips made with hand cut russet potatoes, a double fry method, and lightly battered fish fried until crisp. Finished with malt vinegar and tartar sauce for classic pub flavor at home.
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Course: Main Course
Cuisine: Brittish
Keyword: Deep Fried
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 430kcal
Author: Dad

Ingredients

For the Fish:

  • 1 Cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 2 teaspoon Kosher Salt
  • 1 ¼ Cup Fosters Beer VERY COLD
  • 1 Cup extra flour for dredging Chilled
  • 1 ½ LBS Haddock
  • Oil For Frying (Amount Depends on Fryer)

For the Chips:

  • 4 Russet Potatoes Large
  • Kosher Salt For Sprinkling
  • Oil For Frying (Amount Depends on Fryer)
  • British Malt Vinegar For Serving
  • Tatar Sauce For Serving

Instructions

Prep the Fries:


  • Peel and slice the fries into large chunks. Place them in a cold bowl of water. Heat the oil in the fryer or a pan to 325F(163C). Dry the fries thoroughly and fire them for 2-3 minutes until softened. Remove them and throw them on a sheet pan to cool and dry. You can put them in a freezer if you want to speed up the process. Increase the fryer to 365F(185C)

Prep the Fish:


  • In a large, shallow bowl, whisk together the flour, baking powder, and salt.

2nd Fry on the Chips:

  • Once the Oil is up to temp fry the chips for 5-8 minutes until golden brown and crispy. Remove, drain and set aside.

Fry the Fish:

  • Pat the fish dry with paper towels to remove excess moisture. Dredge the fish on all sides in the flour, shaking off any excess. Dip the fish into the beer batter, coating it completely and letting a little of the excess drip off, but not too much.
  • Carefully lower the fish into the oil, holding it for a few seconds before releasing it to prevent sticking.
  • If using a deep fryer, fry the fish for 5 to 8 minutes, until golden and crisp. If using a skillet, fry for about 2 minutes per side, until nicely golden. Remove the fish with a slotted spoon, let the excess oil drip off, then transfer to paper towels briefly.
  • If serving right away drop the chips back in for 1-2 minutes to heat them up and crisp them up.

Video

Nutrition

Calories: 430kcal | Carbohydrates: 64g | Protein: 36g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 1540mg | Potassium: 1525mg | Fiber: 4g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 4mg
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