@effortlessmeals: That golden crunch with tender, flaky fish inside! 🍋🍟 Homemade beer-battered fish and chips with a light, crispy coating. Ice-cold beer and a quick mix are the secret—save this for your next fish night! Recipe in comments 👇 #FishAndChips #BeerBatteredFish #SeafoodDinner #HomemadeRecipes #DinnerIdeas

EffortlessMeals :

Recipe — Serves 4 Ingredients * 1½ lb cod or haddock, cut into 4 portions * 2 lb russet potatoes, cut into ½-inch-thick chips * 1 cup all-purpose flour, plus ¼ cup for dusting * ¼ cup cornstarch * 1 tsp baking powder * 1 tsp salt, plus more for the chips * ½ tsp paprika * 1 cup ice-cold lager * Neutral oil for deep-frying, such as canola or vegetable oil * Lemon wedges and tartar sauce, for serving Instructions 1. Prepare the chips: Soak the cut potatoes in cold water for 30 minutes. Drain and dry thoroughly with clean kitchen towels. 2. First fry: Heat 2–3 inches of oil in a deep, heavy pot to 325°F, keeping the pot no more than half full. Fry potatoes in batches for 5–6 minutes, until softened but still pale. Drain on a wire rack. 3. Make the batter: Whisk together 1 cup flour, cornstarch, baking powder, salt and paprika. Gently stir in the cold beer just until combined; a few small lumps are fine. 4. Coat the fish: Pat fish thoroughly dry. Lightly dust with the remaining ¼ cup flour, shake off excess, then dip into the batter. 5. Fry the fish: Bring the oil to 350°F. Carefully lower fish into the oil, working in batches. Fry for 5–8 minutes, depending on thickness, until golden and the center reaches 145°F. Drain on a wire rack. 6. Finish the chips: Raise the oil temperature to 375°F. Fry chips again in batches for 2–3 minutes, until golden and crisp. Drain and salt immediately. 7. Serve right away with lemon wedges and tartar sauce. Helpful tip: Mix the batter just before frying and keep the beer ice-cold. Drain the fish on a wire rack so steam can escape and the underside stays crisp.