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Crispy Beer Batter Fish & Chips

Have you noticed that virtually every fish and chips recipe comes out crispy but then quickly succumbs to sogginess? Well, with this simple technique, plus a few easy tricks, you can make sure your fried fish stays crispy until the last bite. And it takes hardly any effort at all! Just pick out a wheat-free starch source, such as rice flour, to accompany your regular flour, keeping the batter base chilled until the last minute. In the meantime you'll cut your fish, pat it dry, and dust it with rice flour to ensure it's as dry as possible. Chef John uses cod, but any seafood works here. From there you'll put the "beer" in "beer-battered" using any lager of your choice, immediately dunk in the fish pieces, and send them off to the fryer. Get the recipe for Beer Batter Fish & Chips.

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