My favorite type of fried fish is English style fish and chips. Whenever I have the chance to visit, I head straight to the pubs when I am in England, and eat as much fish and chips as I can. I love to douse my crispy fried fish and chips with a good measure of malt vinegar, and a shaking of sea salt. Delish!
Fried Fish is a Favorite!
Making crispy fried fish here at the ranch is the next best thing. However, we don’t get amazing fish this far inland. We live deep in beef cattle country, and there are no local rivers or lakes where we can catch fresh water fish. We are always hopeful that a friend will bring us freshly caught filets from South Padre Island.
Peanut oil is the best for frying any seafood, for a true Southern style fish and chips. I wonder what type of frying oil they use in London? I am sure a couple of centuries ago it was pork lard, or beef tallow. Those types of frying fats might be historically authentic, but I’m sticking with peanut oil. It gives the filets a beautifully crispy golden crust, my favorite part!
Fresh Fish Can Be Caught or Bought
If fishing isn’t your thing, and you don’t have a generous fishing friend, you can always buy fish (I do!) The types of fish that I recommend are the ones that are freshest in the seafood case. First, ask the person behind the counter to give you some guidance. You need a delicate white fish, such as trout or flounder, or even farm raised catfish works. Cod is the best, but in our area, cod is always frozen. Oily meaty fish such as salmon, or swordfish are better reserved for other dishes. Like I said, get some advice, use your best judgement, and buy what is freshest.
I had recently made some home-made mayo that worked wonderfully as a sauce for my fish. Tartar sauce from a jar just wouldn’t do. I added a few lime wedges on the side for the perfect finish.
In addition to fried fish, this batter works very well with shrimp or oysters also.Print
Pub Style Fried Fish
- Prep Time: 10 min
- Cook Time: 8 min
- Total Time: 18 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: English
1 cup all-purpose flour (125gr)
¼ cup cornstarch (32gr)
2 tsp. sugar (8 gr)
2 tsp. baking powder (8gr)
1 tsp. salt (4gr)
1 cup beer (240ml)
1 ½ lbs. fish filets, cut into 2” x 3” portions (680gr)
4–6 cup peanut oil for frying (950ml-1.4lt)
In a medium mixing bowl, combine the flour, cornstarch, sugar, baking powder and salt. Whisk in the egg and beer. Stir until smooth.
Add the peanut oil to a large Dutch oven. You pan should have enough peanut oil so that it is at least 2” (5cm) deep. Heat the peanut oil until it registers 350°F (176°C) on a deep-frying thermometer.
Prepare the fish filets by dipping them in the batter so they are completely coated. Carefully place the fish filets in the hot peanut oil. Cook the filet over medium heat until it is golden brown, about 3-4 minutes. Gently turn the filet over and cook on the other side for another 3-4 minutes.
Remove the filet from the cooking oil and place in a pan lined with paper towels. Keep warm in the oven until all the filets are cooking in this fashion.