Sandra This shatteringly crisp Alton Brown Fish And Chips is made with a dark beer batter, firm white fish, and russet potatoes, all ready in about 75 minutes. The hero moment happens when the cold batter hits the hot oil, puffing instantly into a golden, airy shield around the steaming fish. I’ve found this scientific approach delivers the only homemade version that truly rivals a British chippy.
The Secret To Getting It Right
I used to struggle with homemade fish and chips because getting both the fries and the fish hot and crispy at the same time felt impossible. What I learned from Alton Brown’s method is that temperature management is everything; you don’t just set the oil once, you adjust it in a specific “ladder” sequence (320°F, then 350°F, then 375°F). This ensures the potatoes are cooked through before they get crispy, and the fish cooks gently without burning the batter.
Another surprise for me was the cornstarch dredge before the batter. In the past, my batter would often slide right off the fish in the fryer, leaving me with naked cod and floating crust. The light coating of cornstarch acts as a glue, bonding that airy, beer-infused batter to the fish fillet so every bite is perfect.
Alton Brown Fish And Chips Ingredients
- For The Chips:
- 4 large Russet potatoes (about 2 lbs), scrubbed
- 1 gallon safflower oil (or peanut/canola oil) for frying
- Kosher salt, for seasoning
- For The Fish & Batter:
- 1 1/2 lbs firm-fleshed white fish (cod, halibut, or pollock), cut into 1-ounce strips
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 dash Old Bay seasoning
- 1 bottle (12 ounces) brown beer, cold (e.g., Newcastle or an amber ale)
- 1/2 cup cornstarch, for dredging
- Malt vinegar, for serving
How To Make Alton Brown Fish And Chips
- Prep The Potatoes: Slice the potatoes (skin on) using a mandoline or V-slicer into uniform sticks. Immediately submerge them in a large bowl of cold water to soak for at least 30 minutes to remove excess starch. Drain them and spin them completely dry in a salad spinner.
- First Fry (The Blanch): Heat the oil in a large Dutch oven to 320°F. Working in small batches, fry the potatoes for 2 to 3 minutes until they are pale and floppy but not browned. Remove them with a spider strainer and let them cool to room temperature on a wire rack.
- Make The Batter: While the potatoes cool, whisk together the flour, baking powder, salt, cayenne, and Old Bay in a mixing bowl. Slowly whisk in the cold beer until the batter is smooth. Let it rest in the fridge for 15 minutes.
- Fry The Fish: Increase the oil temperature to 350°F. Place the cornstarch in a shallow dish. Dredge each fish strip in cornstarch, tapping off the excess, then dip into the cold batter. Fry the fish in batches for about 2 minutes per side until golden brown. Transfer cooked fish to a rack and keep warm in a 200°F oven.
- Second Fry (The Crisp): Increase the oil temperature to 375°F. Re-fry the blanched potatoes in batches for 2 to 3 minutes until they are crisp and golden brown. Drain on a rack, season immediately with kosher salt, and serve hot with the fish.
Recipe Tips
- Keep It Cold: The beer must be fridge-cold. The temperature difference between the icy batter and the hot oil creates a violent reaction that results in a lighter, crispier crust.
- Dry The Potatoes: If your potatoes are wet when they hit the oil, the water will lower the oil temperature too quickly and create steam that prevents crisping. Use a salad spinner or dry them thoroughly with towels.
- Monitor The Oil: Use a clip-on candy or deep-fry thermometer. The temperature drops when you add food, so wait for it to return to the target temp between batches to prevent greasy food.
- Don’t skip the rest: Letting the batter rest allows the flour to hydrate fully, which helps the structure, but don’t rest it too long or you’ll lose the carbonation from the beer.
What To Serve With Fish And Chips
Classically, this dish needs nothing more than a heavy sprinkle of malt vinegar and a side of creamy tartar sauce. For a full pub experience, serve it with mushy peas or a bright, vinegary coleslaw to cut through the richness of the fried batter. A wedge of lemon is also essential for squeezing over the hot fish just before eating.
How To Store
Fried food is best enjoyed immediately, but leftovers can be stored in the fridge for up to 2 days. To reheat, do not use a microwave; instead, place the fish and chips on a wire rack over a baking sheet and bake at 350°F or use an air fryer until they are hot and crispy again.
FAQs
Why is my fish batter soggy?
Soggy batter usually happens if the oil temperature was too low or if you overcrowded the pan. If the oil isn’t hot enough, the batter absorbs fat instead of sealing immediately.
Can I use a different type of beer?
Yes, you can use a lager or pilsner for a lighter flavor, but Alton Brown recommends a brown ale or amber beer for a richer, deeper taste. If you don’t drink alcohol, sparkling water or club soda works as a substitute.
Why do I need to fry the chips twice?
The first fry at a lower temperature cooks the inside of the potato until it’s soft. The second fry at a higher temperature crisps the outside. Doing it in one go often leads to burnt outsides and raw centers.
What is the best oil for frying?
Safflower oil is recommended for its high smoke point and neutral flavor, but peanut oil, canola oil, or vegetable oil are all excellent alternatives for deep frying.
Nutrition
- Calories: 950 kcal
- Total Fat: 53g
- Saturated Fat: 6g
- Cholesterol: 70mg
- Sodium: 1100mg
- Total Carbohydrate: 98g
- Protein: 43g
Try More Recipes:
Alton Brown Fish And Chips Recipe
Description
A masterclass in deep-frying technology that utilizes a carbonated beer batter for an airy, glass-like fish coating and a traditional two-stage “blanch and crisp” method for the potatoes.
Ingredients
For The Chips:
For The Fish & Batter:
Instructions
- Soak the uniform potato sticks in cold water for 30 minutes to remove surface starch, then spin them completely dry to ensure the oil doesn’t splatter.
- Blanch the potatoes in 320°F oil for 2 to 3 minutes until floppy; this initial low-temp fry cooks the interior without browning the outside.
- Whisk the flour, baking powder, spices, and cold beer together, then rest the batter in the refrigerator to keep the carbon dioxide bubbles stable.
- Dredge the fish strips in cornstarch to create a dry surface, then dip into the cold batter and fry at 350°F for 4 minutes until the coating is rigid and golden.
- Crisp the blanched potatoes by frying them a second time at a higher temperature of 375°F for 2 to 3 minutes to develop a thick, crunchy crust.
- Drain all fried components on a wire rack and season the chips immediately with salt while the surface oil is still liquid.
Notes
- Soaking the potatoes and then performing a low-temperature blanching fry is necessary to gelatinize the internal starches, which creates a fluffy interior and prepares the surface for a superior crunch during the second high-heat fry.
- Using cold beer in the batter provides both carbonation and alcohol; the CO2 creates tiny air pockets that expand instantly in the hot oil for a light texture, while the alcohol evaporates faster than water to ensure the crust sets before the fish overcooks.
- The cornstarch dredge acts as a crucial “primer” for the fish, absorbing any residual surface moisture and providing a rough texture that allows the wet beer batter to cling tightly to the protein without slipping off during the frying process.
