A crispy, golden take on classic British fish and chips with a flavorful twist—celery salt. Light beer batter coats flaky white fish, while oven-baked fries add the perfect crunch.
Author:Don Nicholas
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:Serves 4
Category:Entrées
Ingredients
For the fish
4 fillets of your favorite white fish (such as cod or haddock)
1 cup all-purpose flour
1 teaspoon baking powder
1 cup beer (a light lager works best)
1 stalk of celery, finely chopped
Salt and pepper to taste
Vegetable oil for frying
For the chips
4 large potatoes, peeled and cut into thick fries
1 tablespoon olive oil
1 teaspoon celery salt
Salt to taste
Instructions
Start by preparing the chips. Preheat your oven to 425°F (220°C).
In a large bowl, toss the potato fries with olive oil, celery salt, and salt until evenly coated. Spread them out in a single layer on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
While the chips are baking, prepare the fish batter. In a mixing bowl, whisk together the flour, baking powder, chopped celery, salt, and pepper. Gradually pour in the beer, stirring until you have a smooth batter with the consistency of pancake batter.
Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
Pat the fish fillets dry with paper towels and season with salt and pepper.
Dip each fillet into the batter, coating it evenly, then carefully lower it into the hot oil. Fry the fish for 4-5 minutes on each side, or until the batter is golden brown and the fish is cooked through.
Once the fish and chips are ready, serve them hot with a sprinkle of extra celery salt on top for an added burst of flavor.
