Perfect Kosher Fish and Chips Recipe – Crispy Beer Batter with Fluffy Potatoes

Classic fish and chips: cod or haddock in a light, crisp beer batter, fried until golden and served with thick-cut chips, lemon and malt vinegar. Fried fish came to England with Sephardic Jewish immigrants, who fried fish on Fridays to eat cold on Shabbat.

A Light, Crispy Batter

Cold beer and a mix of flour and rice flour (or cornstarch) make the batter light and bubbly. Dust the fish in flour first so the batter clings, and chill the battered fish for 15 minutes for extra crunch. Fry the chips twice: once at a lower temperature to cook them through and again at higher heat to crisp them. Keep the oil temperature steady with a thermometer.

Kosher Notes

Fish and chips are pareve. Cod and haddock are kosher. Plain lager or pilsner is generally considered kosher; flavored beers need a hechsher. Malt vinegar and tartar sauce should be certified.

Serving

The fish is done at 145°F, when it flakes easily. Serve right away while crisp.

Crispy beer-battered fish with perfectly fluffy chips made kosher-style. This classic comfort food gets the double-fry treatment for restaurant-quality results at home.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: British, Jewish

Calories: 685

Ingredients Method Notes

Ingredients

  

For the Fish

• 2 pounds cod or haddock fillets cut into 4-inch pieces
• 1 cup all-purpose flour
• 1/2 cup rice flour or cornstarch
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 1 cup cold beer lager or pilsner
• 1/2 cup all-purpose flour for dusting

For the Chips

• 3 pounds russet potatoes peeled and cut into thick chips
• 8 cups vegetable oil for frying
• 1 teaspoon kosher salt for seasoning

For Serving

• 1 lemon cut into wedges
• 1/4 cup malt vinegar optional
• 1/2 cup tartar sauce optional

What I use for this recipe

• Instant-read thermometerSee it on Amazon→

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Method

 

Prepare the Potatoes

1. Cut potatoes into thick chips about 1/2 inch wide. Rinse in cold water until water runs clear, then pat completely dry with paper towels.
2. Heat oil to 325°F in a large, heavy pot or deep fryer. Fry chips in batches for 4-5 minutes (they won't be golden yet). Remove and drain on paper towels.

Make the Batter

1. Whisk together 1 cup all-purpose flour, rice flour, baking powder, salt, and white pepper in a large bowl.
2. Gradually whisk in cold beer until smooth. The batter should coat the back of a spoon. Let rest for 30 minutes at room temperature.

Fry the Fish and Chips

1. Increase oil temperature to 375°F. Pat fish fillets completely dry and season with salt. Dust lightly with the remaining 1/2 cup flour.
2. Dip each fillet in batter, letting excess drip off. Carefully lower into hot oil and fry for 4-5 minutes until golden brown and cooked through.
3. Remove fish and drain on paper towels. Return chips to oil and fry for 2-3 minutes more until golden brown and crispy.
4. Season chips immediately with salt. Serve fish and chips together with lemon wedges, malt vinegar, or tartar sauce.

Notes

Keep oil temperature steady using a thermometer. If you don't have rice flour, use cornstarch instead. The fish is done when it flakes easily and reaches an internal temperature of 145°F. For extra crispy results, you can chill the battered fish for 15 minutes before frying.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 685

% Daily Value*

Total Fat 32g 41%

Saturated Fat 4g 20%

Trans Fat 0g

Cholesterol 85mg 28%

Sodium 890mg 39%

Dietary Fiber 5g 18%

Total Sugars 3g

Protein 35g 70%

*Percent Daily Values are based on a 2,000 calorie diet.

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