Crispy BBQ Beer Battered Fish and Chips: A Smoky Twist on a Classic
Prepare to elevate your classic fish and chips experience to an entirely new dimension of flavor with this incredible BBQ Beer Battered Fish and Chips recipe! We’re infusing the beloved British staple with a vibrant American barbecue spirit, creating a dish that’s utterly irresistible. Imagine tender, flaky fish enveloped in a golden-brown, crispy beer batter that’s been seasoned with rich BBQ spices. Served alongside perfectly seasoned fries and a homemade BBQ tartar sauce, this festive spread promises an explosion of smoky, tangy, and savory goodness that will disappear from your table in record time.
Disclosure: This post is sponsored by Head Country Bar-B-Q. As always, all opinions are my own. Thanks for supporting the brands that support Cake ‘n Knife!
There are some days, some weeks even, where reaching Friday feels like conquering a mountain. This past week was definitely one of them, and I couldn’t be more thrilled that the weekend is finally here. Whether it’s the lingering effects of daylight saving time, the demands of new projects, or simply a deep craving to escape to Japan for a bowl of authentic ramen, this Friday feels particularly sweet. And what better way to celebrate than with food that’s as exciting as the weekend itself?
My inspiration for this dish struck as St. Patrick’s Day approached, bringing back fond memories of my trip to Dublin a few years ago. I vividly recall indulging in countless plates of classic fish and chips in cozy Irish pubs, each bite a comforting delight. This memory sparked an idea: how could I take that beloved, traditional dish and infuse it with a new, exciting twist? The answer, as it turns out, was to bring in some serious barbecue magic.
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Yes, let’s dive straight into this culinary masterpiece! This golden-brown, exquisitely crispy, and utterly delicious fried fish and chips is the ultimate companion for your evening beers. It’s not just a meal; it’s an experience designed to make your Friday (or any day!) feel extraordinary. We’ve taken the familiar comfort of fish and chips and injected it with a bold, smoky character that sets it apart.
The BBQ Twist: Elevating Classic Fish and Chips
The secret to this dish’s sensational flavor lies in two key components: beer and the phenomenal Head Country Bar-B-Q spices. That glorious golden-brown coating on the flaky cod isn’t just visually appealing; it’s a powerhouse of taste. The batter itself is enriched with beer, which provides a light, airy texture and a subtle malty note, beautifully complemented by Head Country Original Championship Seasoning. This magical addition delivers a burst of smoky, savory, and slightly spicy flavor in every single crispy bite, transforming ordinary fried fish into something truly spectacular.
Crafting the Perfect Beer Batter
The art of a truly great fish and chips begins with the batter. For this BBQ rendition, we start with a simple base of all-purpose flour, but then we introduce our secret weapons. The carbonation in the beer (an ale or IPA works wonderfully) creates tiny air pockets in the batter, which expand when they hit the hot oil, resulting in an incredibly light and crispy coating. The beer also imparts a subtle depth of flavor that complements the fish beautifully. But what truly sets this recipe apart is the generous incorporation of Head Country Original Championship Seasoning directly into the batter. This blend brings together savory spices with a touch of smokiness, creating a complex flavor profile that adheres perfectly to the fish.
Achieving the right batter consistency is crucial. You’re aiming for something akin to thick heavy cream—smooth enough to coat the fish evenly but thick enough to cling and create that satisfying crunch. A little cold water can be added judiciously to reach this ideal viscosity. The initial dusting of fish with seasoned flour also helps the wet batter adhere, ensuring every piece is perfectly coated for maximum crispiness.
The Zesty BBQ Tartar Sauce
No fish and chips is complete without its dipping sauce, and we’re taking the classic tartar sauce to new heights with a BBQ twist. By simply stirring in Head Country Original BBQ Sauce into your favorite store-bought or homemade tartar, you create a condiment that’s both familiar and excitingly different. The BBQ sauce adds a subtle sweetness, a tangy kick, and a hint of smoky depth that pairs marvelously with the seasoned fish. It’s a simple addition that makes a huge impact, balancing the richness of the fried fish with its vibrant flavor profile.
Perfectly Seasoned Fries: The “Chips” Component
And then there are the chips! For ultimate crispiness, we’re employing the classic double-frying method. First, russet potatoes are peeled and cut to your desired thickness – whether you prefer slender shoestring fries or heartier, chunkier chips (no judgment here, I love my shoestrings!). Soaking the cut potatoes in cold water for an hour helps remove excess starch, which is key to achieving that desirable crisp exterior. The initial fry at a lower temperature cooks the potatoes through, making them tender on the inside. A second fry at a higher temperature then crisps them up to a beautiful golden-brown perfection.
Once out of the oil, these fries get the VIP treatment: a generous sprinkle of more Head Country Original Seasoning. This ensures every fry is bursting with that signature BBQ flavor, tying the entire dish together beautifully. This simple step transforms plain fried potatoes into a side dish that’s just as exciting as the main event.
An Epic Spread for Celebration
And there you have it: an epic spread of BBQ deliciousness in the irresistible form of fish ‘n chips. This recipe isn’t just about combining ingredients; it’s about transforming a classic into something new and unforgettable. It’s perfect for a weekend gathering, a festive meal, or simply a treat to yourself after a long week. Serve it hot, fresh, and piled high. For the ultimate flavor combination, consider pairing this dish with a refreshing London mule, which offers a zesty counterpoint to the smoky, savory flavors.
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This Recipe’s Must Haves
- Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round Dutch Oven: Essential for maintaining consistent oil temperature, which is key for perfectly fried fish and chips.
- Helen Chen’s Asian Kitchen Stainless Steel Spider Strainer: Perfect for safely transferring delicate fish and fries in and out of hot oil.
- Head Country BBQ KIT: BBQ Sauce plus Original, Sweet & Spicy, and High Plains Heat Seasonings: This convenient kit includes both the Head Country Original Championship Seasoning and Original BBQ Sauce used in this recipe, plus other fantastic seasonings to experiment with!
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BBQ Beer Battered Fish and Chips
ingredients
- 1½ cup all-purpose flour divided, for dredging and batter.
- 3 tsp salt divided, for seasoning the dredge and the batter.
- 1 tsp ground black pepper to enhance flavor in the dredge.
- 2 1/2 Tbsp Head Country Original Seasoning This is the key to the BBQ flavor in the batter and dredge.
- 1 cup beer I used an ale for its balanced flavor, but a crisp IPA would also work well for a slightly more bitter note. Ensure it’s cold!
- 2-4 Tbsp cold water Use as needed to adjust batter consistency.
- Vegetable oil for frying Enough to fill a dutch oven approximately 3 inches deep, suitable for deep frying.
- 4 to 5 firm cod filets Look for fresh, firm cod. Cut into large, manageable pieces (approximately 4 or 5-inches by 2 or 3-inches) that will cook evenly and hold up to the batter. Haddock or pollock also work well.
- 4 lbs russet potatoes peeled and cut into french fry lengths of your desired width. Russets are ideal for frying due to their high starch content. I personally love shoestring, as you can see, but feel free to cut them thicker for a traditional “chip” experience. You can also use good quality frozen fries for convenience!
- Vegetable oil for frying Same oil used for fish, or fresh oil if preferred.
- 2 tsp Head Country Original Seasoning For sprinkling on the hot fries to infuse them with savory BBQ flavor.
- 2/3 cup your favorite tartar sauce store-bought for convenience or homemade for a fresher taste.
- 1/4 cup Head Country BBQ Original Sauce This adds a delightful sweet and smoky element to your tartar sauce.
instructions
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For the fries: After peeling and cutting your potatoes, place them in a large bowl and cover completely with cold water. This crucial step helps to remove excess starch, which contributes to crispier fries. Refrigerate the bowl for approximately 1 hour. This ensures the potatoes are thoroughly chilled and starch-free, ready for their first fry.
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Pour enough vegetable oil into a heavy-bottomed pot or dutch oven to be about 3 inches deep. Attach a deep-fry thermometer to the side of the pot. Heat the oil over medium heat until it reaches a temperature of 325 degrees F (160 degrees C). While the oil heats, thoroughly drain the soaked potatoes and dry them completely with paper towels. Any excess moisture will cause the oil to splatter and prevent crisping. Fry the potatoes in small batches, being careful not to overcrowd the pot, which can lower the oil temperature. Cook them until they are tender and just beginning to crisp, about 5-7 minutes per batch. Carefully remove the par-fried potatoes using a spider strainer and transfer them to a plate lined with fresh paper towels to drain. Allow them to cool for at least 20 minutes; this cooling period is essential for achieving the best crispy texture during the second fry.
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Increase the heat to medium-high and allow the oil temperature to reach 375 degrees F (190 degrees C). Return the cooled potatoes to the hot oil, frying them again in small batches. This second fry will quickly turn them a beautiful golden brown and give them that irresistible crisp exterior. Cook for approximately 2 minutes per batch, or until desired crispness and color are achieved. Remove the golden fries to a fresh paper towel-lined plate to drain off any remaining oil.
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Keep the oil hot at 375 degrees F (190 degrees C) for frying the fish. It’s important to maintain a consistent high temperature for crispy batter.
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Once all the fries have been double-fried and drained, transfer them to a large bowl. Sprinkle evenly with the 2 teaspoons of Head Country BBQ Original Seasoning. Toss gently to ensure every fry is coated with that delicious smoky flavor. Set aside and keep warm while you prepare the fish.
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For the fish: In a shallow bowl (such as a pie plate or wide dish), combine ½ cup of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of ground black pepper, and 1 tablespoon of Head Country BBQ Original Seasoning. Whisk these ingredients together until thoroughly mixed. This seasoned flour will serve as a dry dredge for the fish. Set this bowl aside.
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In a separate, wide-mouthed mixing bowl, whisk together the remaining 1 cup of all-purpose flour, 2 teaspoons of salt, and 1 ½ tablespoons of Head Country BBQ Original Seasoning. Gradually pour in the cold beer, whisking continuously to prevent lumps. Continue to whisk until the batter is smooth and achieves the consistency of thick heavy cream. If the batter seems too thick, add cold water one tablespoon at a time until the desired consistency is reached. The batter should be able to lightly coat the back of a spoon.
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Pat your cod filets completely dry with paper towels. Take each piece of fish and dredge it thoroughly in the seasoned flour mixture from Step 5, ensuring all surfaces are lightly coated. Shake off any excess flour, then immediately dip the floured fish into the beer batter, allowing any excess batter to drip off. The goal is an even, thin coat of batter.
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Carefully place the battered fish pieces into the hot oil, working in small batches to avoid overcrowding. Fry the fish until it is beautifully golden brown and crispy on the outside, and the fish is opaque and flaky when tested with a fork, approximately 5 to 7 minutes depending on the thickness of your fish. Maintain the oil temperature as consistently as possible throughout the frying process.
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Using your spider strainer, remove the cooked fish pieces from the oil and transfer them to a baking sheet lined with fresh paper towels to drain any excess oil. Keep them warm in a low oven (around 200°F/95°C) while you finish frying the remaining fish.
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For the BBQ tartar sauce: In a small bowl, whisk together your favorite tartar sauce (store-bought or homemade) with the Head Country BBQ Original Sauce until thoroughly combined. Taste and adjust ratios if you prefer more or less BBQ flavor.
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Serve the crispy, hot BBQ beer-battered fish and seasoned fries immediately, accompanied by the zesty BBQ tartar sauce. Garnish with lemon wedges and fresh parsley, if desired. Enjoy your elevated fish and chips experience!