Crispy Non-Alcoholic Beer Battered Fish & Chips Recipe (Print Version)
Crispy non-alcoholic beer battered fish and chips deliver classic pub flavor without the alcohol. Golden-fried fish and perfectly seasoned fries for a family-friendly meal.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: British
# Ingredients:
→ The Golden Batter
01 -
1 1/2 cups all-purpose flour
02 -
1/4 cup cornstarch
03 -
1 tsp baking powder
04 -
1 tsp sea salt
05 -
1/2 tsp freshly ground black pepper
06 -
12 oz (1 bottle) non-alcoholic lager beer, chilled
07 -
4 cups vegetable oil, for deep frying
→ Ocean's Bounty
08 -
1 1/2 lbs cod fillets, skinless, boneless, cut into 8 equal pieces
→ Crispy Spud Sticks
09 -
2 lbs Russet potatoes, peeled and cut into 1/2-inch thick fries
10 -
1 tsp sea salt, for seasoning
→ Zesty Accompaniments
11 -
1 whole lemon, cut into wedges
12 -
1/4 cup fresh parsley, chopped, for garnish
13 -
1/2 cup mayonnaise
14 -
1/4 cup finely chopped dill pickles or gherkins
15 -
1 tsp Dijon mustard
# Instructions:
01 -
Peel and cut 2 lbs Russet potatoes into 1/2-inch thick fries. Soak them in cold water for 15 minutes, then pat completely dry. In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup finely chopped dill pickles or gherkins, and 1 tsp Dijon mustard for your zesty dipping sauce.
02 -
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Gradually whisk in 12 oz (1 bottle) non-alcoholic lager beer, chilled, until just combined. Do not overmix; a few lumps are fine.
03 -
In a large, heavy-bottomed pot or deep fryer, heat 4 cups vegetable oil to 325°F. Use a thermometer to ensure accuracy. Maintaining the correct oil temperature is crucial for achieving the perfect Crispy Non-Alcoholic Beer Battered Fish and Chips.
04 -
Carefully add the dried 2 lbs Russet potatoes to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels. This par-frying step is essential for crispy fries.
05 -
Increase the oil temperature to 375°F. Dip 1 1/2 lbs cod fillets, cut into 8 pieces, into The Golden Batter, letting any excess drip off. Fry 2-3 pieces at a time for 4-6 minutes until golden brown and cooked through. This is key for Crispy Non-Alcoholic Beer Battered Fish and Chips. Drain on a wire rack.
06 -
Return the par-fried 2 lbs Russet potatoes to the 375°F oil. Fry for another 2-4 minutes until deeply golden and crispy. Season immediately with 1 tsp sea salt. This double-fry method ensures perfect Crispy Non-Alcoholic Beer Battered Fish and Chips.
07 -
Arrange the Crispy Non-Alcoholic Beer Battered Fish and Chips on plates. Garnish with 1/4 cup fresh parsley, chopped, and serve immediately with 1 whole lemon, cut into wedges, and the prepared zesty dipping sauce.
# Notes:
01 -
For extra crispy fries, ensure your potatoes are thoroughly dry before frying. Excess moisture can cause splattering and prevent crisping.
02 -
Feel free to substitute cod with other firm white fish like haddock or pollock for equally delicious results.
03 -
Serve your fish and chips with a side of malt vinegar for a traditional British touch, if desired.
04 -
This dish is best enjoyed fresh. While leftovers can be reheated, the crispiness may diminish.
# Tools You'll Need:
01 -
Large deep pot or Dutch oven
02 -
Deep-fry thermometer
03 -
Slotted spoon or spider
04 -
Large mixing bowls
05 -
Whisk
06 -
Sharp knife
07 -
Cutting board
08 -
Paper towels
09 -
Wire rack
10 -
Vegetable peeler
# Nutrition Facts (Per Serving):
Calories: 950 kcal
Total Fat: 50 g
Total Carbohydrate: 85 g
Protein: 41 g