fish and chips without beer recipe

Written ByJenny Smyth Posted on
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The Best fish and chips without beer recipe

Fish and chips is a classic dish that originated in the United Kingdom, specifically in the port city of Brighton. It consists of battered and fried fish, served with crispy chips (or fries) and often accompanied by mushy peas.

The dish is a staple of British cuisine and has been enjoyed for centuries. When I first tried fish and chips, I was hooked – the combination of the crispy exterior and fluffy interior of the fish, paired with the crunchy chips, was absolute perfection.

As a busy mom, I love that this recipe is easy to make and can be adapted to suit any occasion. Whether it’s a quick weeknight dinner or a special weekend treat, fish and chips is always a crowd-pleaser.

My kids adore it, and I appreciate that it’s a relatively healthy option compared to some other fried foods. The key to making great fish and chips lies in the batter – you want it to be light and crispy, without being too heavy or greasy.

This recipe uses a simple batter made from flour, eggs, and milk, which yields a perfectly cooked exterior every time.

Fish and Chips Without Beer

4.8 from 532 votes

A classic British dish featuring crispy beer-free battered fish and golden fried potato chips. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Batter

1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 tsp paprika
1 cup sparkling water

For the Fish

4 cod fillets (6 oz each)
Vegetable oil for frying

For the Chips

4 large russet potatoes
Vegetable oil for frying
Salt to taste

👨‍🍳Directions

1Cut the potatoes into 1/3-inch thick sticks, keeping the skin on.
2Soak the potato sticks in cold water for 30 minutes to remove excess starch.
3Pat them dry thoroughly with paper towels.
4Heat about 3 inches of oil in a deep fryer or a large heavy-bottomed pot to 325°F.
5Fry the potato sticks in batches for about 5-7 minutes, or until they become soft and slightly golden.
6Remove them from the oil using a slotted spoon and drain on paper towels.
7Increase the oil temperature to 375°F.
8Fry the potatoes again in batches for 2-4 minutes, or until they turn golden brown and crispy.
9Remove from the oil and drain on fresh paper towels.
10Season with salt immediately and set aside.
11While the potatoes are frying, prepare the batter.
12In a large mixing bowl, combine the flour, baking powder, salt, and paprika.
13Gradually whisk in the sparkling water until the batter is smooth and lump-free.
14Let the batter rest for 10 minutes.
15Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
16Dip each fillet into the batter, ensuring it is fully coated.
17Gently shake off any excess batter.
18Carefully lower the battered fish into the hot oil (375°F).
19Fry for 6-8 minutes, or until the batter turns golden brown and the fish is cooked through and flakes easily with a fork.
20Remove the fish from the oil using a slotted spoon and drain on paper towels.
21Repeat with the remaining fillets.
22Serve the fish and chips hot with your favorite dipping sauces, such as tartar sauce or malt vinegar.

🔧Equipment

Mixing bowl
Whisk
Deep fryer or large heavy-bottomed pot
Paper towels for draining
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 25g💛Saturated Fat: 3.5g❤️Cholesterol: 65mg🧂Sodium: 800mg🌾Total Carbs: 75g🥦Dietary Fiber: 6g🍬Sugars: 3g🥩Protein: 35g

📝Notes

Tips: Ensure the oil temperature is correct for optimal crispiness. Avoid overcrowding the fryer or pot to maintain consistent heat. You can use other types of white fish like haddock or halibut if cod is unavailable.

This recipe is always a good idea for any occasion – whether it’s a special dinner party or just a quick weeknight meal for my family. My kids love helping me make the batter and dredging the fish pieces in flour before frying them up.

And let me tell you, there’s nothing quite like the smell of hot oil wafting from the kitchen when we’re making this dish! To make this recipe even more convenient, you can also reheat leftover fish and chips in the oven until they’re crispy again.

❓ Frequently Asked Questions About Fish and Chips Without Beer

Q: What type of fish works best for fish and chips?

For this recipe, I recommend using cod or haddock – they have a firm texture that holds up well to battering and frying. You can also use other white fish like tilapia or pollock if you prefer.

Q: Can I use frozen fish for this recipe?

Yes, you can use frozen fish for this recipe. Just make sure to thaw it first before cutting it into pieces.

Q: How do I get my batter to be crispy?

To get your batter to be crispy, you need to make sure that it’s not too thick or too thin. A good rule of thumb is to aim for a batter that’s about the consistency of pancake mix.

Q: Can I bake my fish and chips instead of frying them?

You can bake your fish and chips instead of frying them. Simply preheat your oven to 400°F (200°C) and bake the fish for about 12-15 minutes or until it’s cooked through.

Q: What’s the best way to store leftover fish and chips?

You can store leftover fish and chips in an airtight container in the fridge for up to 2 days. Reheat them in the oven until they’re crispy again.

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