Keys Crispy Beer Batter Fish & Chips

This crispy beer-battered fish is served over a bed of salt and vinegar chips, complemented by tartar sauce and fresh lemon. The secret to maintaining that perfect crispness lies in keeping the batter cold and ensuring the fish is dry before frying. Follow this simple method, and your last bite will be just as crispy as your first. 

Prep Time: 15 mins Cook Time: 10 mins Servings: 12–14 

Ingredients 

1. 4 cups self-rising flour 

2. 8 tablespoons rice flour (or cornstarch/potato starch) 

3. 1 teaspoon baking powder 

4. 4 cups lager-style beer, or more as needed 

5. 24 (6 ounce) fresh fish fillets, fully thawed if frozen 

6. 8 tablespoons rice flour, or as needed 

7. Salt to taste 

8. 1 gallon vegetable oil for frying 

   
   

Directions 

1. Start the batter: Whisk self-rising flour, rice flour, and baking powder together in a large bowl. Freeze the batter until ready to use. 

2. Prepare the fish: Pat the fillets as dry as possible. Cut them lengthwise into 24 strips, each about 1-inch thick. Place rice flour on a plate, season with salt, and lightly dust each piece of fish, shaking off any excess. Arrange the fish on a crinkled foil plate to create a quick drying rack. 

3. Heat oil in a deep fryer or large pot to 375°F (190°C). 

4. Finish the batter: Once the batter has chilled, pour in the beer and whisk until the consistency resembles thick pancake batter. Adjust with more beer as needed for the desired thickness. 

5. Coat the fish: Dip the prepared fish fillets into the batter, allowing excess batter to drip off before frying. 

6. Fry the fish: Fry the fish in batches for 3 to 4 minutes, or until golden brown. Drain on a wire rack, not paper towels, to maintain crispiness. 

7. Serve: Serve the crispy battered fish immediately with chips, tartar sauce, and a wedge of lemon. 

Chef's Notes 

For a more authentic touch, use your favorite white Fresh Fish. If you want to ensure even crispier fish, freeze the battered fillets for 12-15 minutes before frying. 

Making your own self-rising flour is simple: just combine 1 cup of all-purpose flour with 1 teaspoon of baking powder and ½ teaspoon of salt. 

Suggestions 

For a healthier twist, bake the battered fish in a preheated oven at 400°F for 10-12 minutes, turning halfway through. 

Try adding different seasonings to the batter, such as garlic powder or paprika, for an extra flavor boost. 

If you prefer a different fish, try using halibut, tilapia, or even shrimp for a seafood feast.