Low Sugar Beer-Battered Fish and Chips

Total time1 hr 35 min

Prep time25 min

Cook time40 min

4.6

(20)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chips

2 lbs russet potatoes (about 4 medium), peeled
vegetable oil, for frying (about 2 quarts)

For the batter

1 ½ cups all-purpose flour, divided
½ cup cornstarch
1 tsp baking powder
1 tsp fine salt
½ tsp freshly ground black pepper
1 ¼ cups cold lager or pale ale

For the fish

1 ½ lbs cod fillets (about 4 pieces, 6 oz each), skin removed
salt and pepper, to taste

For serving

malt vinegar, for serving
lemon wedges, for serving
flaky sea salt, for serving (optional)

Instructions

1
Cut the peeled potatoes into batons roughly 1/2 inch wide and 3–4 inches long. Place them in a large bowl, cover with cold water, and soak for 30 minutes. Drain and pat thoroughly dry with paper towels.
2
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of at least 3 inches. Heat over medium-high heat until the oil reaches 325°F (163°C) on a deep-fry thermometer.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!