Fish and Chips

Recipe Information

- Prep Time: 35 Min
- Cook Time: 15 min
- Servings: 2

Description
 

Make a classic fish and chips feast with this crispy, golden beer‑battered fish recipe. White fish like cod or haddock is dipped in a light batter made with flour, salt, and beer (or sparkling water), then fried until perfectly crunchy on the outside and tender inside.

Thick‑cut fries—“chips”—are cooked until crisp on the outside and fluffy on the inside, making the perfect match for the fish. Serve everything hot with tartar sauce or malt vinegar for that traditional, comforting fish‑and‑chips flavor. Whether you’re cooking at home or craving a taste of the seaside, this dish is a timeless favorite.

Ingredients

- 4 large Russet potatoes, cut lengthwise into 1/4 inch strips
- 1 bottle of beer (12 oz)
- 1 cup all-purpose flour
- 1 1/2 lbs Cod fish fillets, skinned with bones removed, and fish cut diagonally into 1 1/2 inch wide strips (5 to 6 inches long)
- 2 teaspoons salt
- 1 teaspoon pepper
- Oil for frying

Instructions

Step 1: Prepare the batter: In a large bowl, mix flour, beer, and 2 teaspoons of salt and 1 teaspoon of pepper. Mix until there are no lumps and refrigerate for 20 minutes.

Step 2: For the chips: Add 3-4 inches of depth of oil to a large Camp Chef Dutch oven or Camp Chef's Cast Iron Fry Pot Set. Heat oil to 325°F.

Step 3: Carefully add chips to hot oil, working in batches if needed to avoid overcrowding. Fry the chips about 6-7 minutes. Remove chips and spread them out on a paper towel-lined baking sheet. (Note: Chips are not fully done at this stage.)

Step 4: For the fish: Add more oil to the Dutch oven or fry pot if needed. Heat oil to 325°F. Remove the batter from the refrigerator. Salt and pepper fish to taste.

Step 5: Working in batches if needed to avoid overcrowding, dip fish in beer batter and allow excess batter to drain off. Carefully add battered fish to hot oil and cook until golden brown, about 6-7 minutes. If using a Dutch oven, turn fish over about halfway through. If using the Camp Chef Cast Iron Fry Pot, lift fry basket and shake halfway through to avoid sticking. Transfer fish to a paper-towel-lined baking sheet when done. Lightly salt.

Step 6: Finishing the chips: Heat oil to 350°F. Carefully add chips to hot oil and fry until golden brown. Transfer chips back to paper-towel-lined baking sheet. Lightly salt.

Step 7: Serve with malt vinegar and/or tartar sauce.