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St. George's Fish and Chips

Enjoy a classic dish of fish and chips for St. George's Day by making these easy-to-prepare homemade chips and beer-battered fish.
Prep Time5 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: English
Keyword: St. George
Servings: 4 people

Ingredients

Oven-Baked Chips

  • 6 large russet potatoes
  • 2 tbsp olive oil
  • 1 tbsp garlic powder
  • sea salt and pepper, to taste

Beer-Battered Fish

  • 1 C all-purpose flour, plus extra for dredging
  • 1 tsp baking powder
  • ½ C corn starch
  • sea salt and pepper, to taste
  • ⅔ C dark beer cold
  • ⅔ C sparkling water cold
  • 4 fish fillets
  • vegetable oil for frying

Instructions

Oven-Baked Chips

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Wash and scrub the potatoes, leaving the skin on. Cut potatoes into fries.
  • Let potatoes soak in cold water for at least 20 minutes. Remove from water and dry very well.
  • Toss the fries with oil, garlic powder, sea salt, and black pepper.
  • Bake the fries for 20 minutes. Then turn the oven to “broil” and cook fries 5 minutes more, or until crispy.

Beer-Battered Fish

  • Combine the flour, baking powder, cornstarch, salt, and pepper in a large bowl.
  • Slowly add the cold beer and sparkling water to the dry ingredients, whisking with a fork until the batter is smooth. Be sure to use the batter immediately after mixing.
  • In another large flat bowl, add some extra flour for dredging the fish.
  • Cut each of the four fish fillets in half. Blot the fish to remove excess moisture.
  • Dredge the fish thoroughly in the flour-only bowl and shake off the excess.
  • Dip the fish into the beer batter to coat all sides evenly. Allow some of the excess batter to drip off the fillets.
  • Fill a medium-sized skillet with about an inch of vegetable oil. Heat the oil to 350°F - 375°F, using a thermometer to measure the temperature. When the oil is to temperature, carefully place the fish into the oil.
  • Fry the fish for about 2 minutes on each side until the fillet is nicely golden brown.
  • Carefully remove the fish with a tongs or slotted spoon, letting the oil drip off, then place the fried fish on paper towels for a few minutes.
  • Serve immediately!