Beer-Battered Fish and Chips with BBQ Spice
Crispy beer-battered cod served with golden fried potatoes and lemon. A German-style take on the classic featuring a savory BBQ rub in the batter, fried to golden brown in a Dutch oven at precisely controlled temperature.
Ingredients
Instructions
- 1
Prepare the beer batter by whisking together beer, flour, BBQ rub, and baking powder. Let rest for 30 minutes.
- 2
Heat frying oil to 350°F in a Dutch oven.
- 3
Pat fish dry and dust with flour.
- 4
Dip fish in beer batter and carefully lower into hot oil.
- 5
After about 4 minutes, gently turn fish once to brown evenly.
- 6
Remove fish with a slotted spoon and drain on paper towels.
- 7
Fry potatoes until golden and arrange on a plate with a lemon slice.
Tips
Rest the batter for 30 minutes to achieve a lighter, crispier coating.
Keep oil temperature consistent at 170°C to avoid soggy batter.
Pat fish completely dry before flouring to promote even browning.
Good to Know
Best served immediately. Leftovers can be refrigerated for up to 2 days and reheated in a 180°C oven for 8-10 minutes.
Batter can be prepared up to 2 hours ahead and stored covered in the refrigerator. Potatoes can be cut and soaked in cold water for up to 4 hours before frying.
Serve hot with lemon wedges and additional salt. Pairs well with tartar sauce, malt vinegar, or aioli.
Common Mistakes
Do not skip the batter rest time to avoid a thick, heavy coating.
Do not overcrowd the oil to avoid temperature drop and soggy results.
Do not flip fish multiple times to prevent the batter from breaking apart.
Substitutions
Vegan Options
General Alternatives
different flavor profile