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Crispy Beer Battered Fish and Chips Recipe with Tangy Malt Vinegar Slaw

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A classic pub-style crispy beer battered fish and chips served with a tangy malt vinegar slaw, perfect for a quick and satisfying homemade meal.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (240ml) cold beer (lager or pale ale)
  • 1 large egg, beaten (room temperature)
  • 1.5 pounds (680g) white fish fillets (cod, haddock, or pollock, skin removed and cut into portions)
  • Vegetable oil for frying (canola or sunflower oil)
  • 4 large russet potatoes, peeled and cut into thick fries
  • Salt, to taste
  • 2 cups (150g) shredded green cabbage
  • 1 cup (75g) shredded carrots
  • 1/4 cup (60ml) malt vinegar
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Peel the potatoes and cut them into thick fries about 1/2 inch wide. Rinse under cold water to remove excess starch, then pat dry thoroughly. Soak in cold water for at least 20 minutes or up to an hour. Drain and dry again before frying.
  2. In a large bowl, combine shredded cabbage and carrots. In a small bowl, whisk together malt vinegar, mayonnaise, Dijon mustard, sugar, salt, and pepper until smooth. Pour over the veggies and toss until fully coated. Refrigerate until ready to serve.
  3. In a medium bowl, whisk together flour, baking powder, salt, and pepper. Add beaten egg and gradually pour in cold beer while whisking to avoid lumps. Batter should be thick but pourable. Let rest in fridge for 15-20 minutes.
  4. Heat oil in a deep pot to 320°F (160°C). Fry potato fries in batches for 4-5 minutes until tender but not browned. Remove and drain on paper towels or wire rack. Let cool.
  5. Increase oil temperature to 350°F (175°C). Pat fish fillets dry and lightly dust with flour. Dip each piece into beer batter, letting excess drip off, then carefully lower into hot oil. Fry for 4-5 minutes, turning once, until golden and crispy. Remove and drain.
  6. Return chips to hot oil (350°F / 175°C) and fry again for 3-4 minutes until golden and crisp. Drain and season immediately with salt.
  7. Serve the crispy fish and chips with malt vinegar slaw, lemon wedges, and optional fresh parsley.

Notes

Let the beer batter rest for 15-20 minutes before frying to improve texture. Dry fish and potatoes thoroughly to ensure crispiness. Fry in small batches to maintain oil temperature. Use a wire rack to drain fish to keep it crispy. For gluten-free, substitute flour and vinegar accordingly. Baking chips is a lighter alternative.

Nutrition

Keywords: beer battered fish, fish and chips, malt vinegar slaw, crispy fish, homemade fish and chips, pub style fish and chips

Find it online: https://lucydishes.com/crispy-beer-battered-fish-and-chips-recipe-with-tangy-malt-vinegar-slaw/