Ultimate Crispy BBQ Beer Battered Fish and Chips: A Flavorful Twist on a Classic
BBQ Beer Battered Fish and Chips elevate the beloved classic to unprecedented levels of flavor and excitement! Infused with robust BBQ seasoning in the golden beer batter and served alongside a zesty BBQ tartar sauce, this festive spread is guaranteed to be the star of any table and disappear in record time.
Disclosure: This post is proudly sponsored by Head Country Bar-B-Q. As always, all opinions expressed are genuinely my own. Thank you for supporting the brands that make Cake ‘n Knife possible!
There’s something truly special about the end of a long week, that moment when the clock finally ticks over to Friday. It’s a feeling of liberation, a chance to unwind and indulge in something truly delicious. And after a week that felt particularly challenging—perhaps it was the shift to daylight savings, the demands of new projects, or simply a yearning for a return trip to Japan for a bowl of comforting ramen—this Friday feels like a victory.
The best way to celebrate such a hard-earned reprieve? With food that brings pure joy and comfort. And what could be more comforting than a plate of perfectly fried fish and chips, especially when it comes with a delicious, smoky twist?
My inspiration for this particular recipe comes from fond memories of indulging in copious amounts of fish and chips in traditional Irish pubs during a trip to Dublin years ago. The crispiness, the warmth, the sheer satisfaction of each bite – it’s a culinary experience that stays with you. But instead of simply recreating the classic, I wanted to infuse it with a unique flair, a “magic” ingredient that would make it unforgettable.
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The Irresistible Magic: BBQ Seasoning and Beer
That magic, my friends, arrives in the glorious combination of cold beer and the exceptional spices from Head Country Bar-B-Q. This dynamic duo transforms ordinary fish and chips into an extraordinary culinary adventure, perfect for a festive weekend or any day you crave something truly special.
Crafting the Perfect BBQ Beer Batter
Observe that magnificent golden-brown crust encasing the delicate, flaky cod. That isn’t just any batter; it’s a meticulously crafted beer batter infused with Head Country Original Championship Seasoning. This powerful blend introduces a tantalizing burst of smoky flavor and a subtle spice into every wonderfully crispy bite. The carbonation in the beer works wonders, creating a light, airy, and incredibly crisp coating that’s truly addictive. Using a good quality ale or even an IPA can lend a deeper, more complex flavor profile to your fish, making each piece a culinary masterpiece.
The Tangy BBQ Tartar Sauce
To complement the flavorful fish, I’ve developed a quick and easy BBQ tartar sauce. This sauce features the amazing Head Country Original BBQ Sauce, which adds a delightful, subtle sweetness and a touch of smoky depth to the classic tangy tartar base. It’s an unexpected twist that brings all the flavors together, creating a harmonious balance that truly elevates the entire dish. The creamy texture and complex flavors of this sauce are the perfect foil to the crispy, rich fish.
Achieving Golden, Crispy Fries
No plate of fish and chips is complete without perfectly seasoned fries. I personally adore shoestring fries for their delicate crispness, but whether you prefer them thin or as thick-cut “chips” (don’t worry, no judgment here!), the key is in the preparation and seasoning. Once fried to golden perfection, these potato delights are generously sprinkled with more of that incredible Head Country Original Seasoning. This step ensures that every component of your meal is imbued with that irresistible BBQ goodness, making each bite cohesive and utterly satisfying.
Tips for Frying Success: Mastering the Art of Crispy Fish and Chips
Deep frying can seem daunting, but with a few key tips, you’ll achieve restaurant-quality results every time.
- Oil Temperature is Critical: For both the fries and the fish, maintaining the correct oil temperature is paramount. Invest in a good deep-fry thermometer. Too low, and your food will be greasy; too high, and it will burn before cooking through.
- Don’t Overcrowd: Fry in small batches. Overcrowding the Dutch oven will drop the oil temperature significantly, leading to soggy results. Give your fish and fries room to crisp up beautifully.
- Double Fry for Ultimate Fries: The secret to truly crispy fries is the double-fry method. The first fry at a lower temperature (325°F) cooks the potatoes through, making them tender. The second fry at a higher temperature (375°F) then crisps them up and gives them that perfect golden color.
- Pat Dry Your Ingredients: Before battering your fish or frying your potatoes, ensure they are completely dry. Excess moisture causes oil to splatter and prevents a truly crispy crust from forming.
- Choose the Right Fish: Cod is an excellent choice for fish and chips because of its firm, flaky white flesh that holds up well to frying. Other good options include haddock, pollock, or even tilapia, though cod is often preferred for its texture and mild flavor.
- Safety First: Always be cautious when deep frying. Use a heavy-bottomed pot like a Dutch oven, never fill it more than halfway with oil, and keep a lid nearby to smother any potential oil fires.
This epic spread of BBQ deliciousness, presented in the beloved form of fish ‘n chips, is a culinary triumph waiting to happen in your kitchen. Get ready to dive into this goodness and raise a glass to a festive weekend of celebration and fantastic food!
Serving Suggestions & Pairings
While this dish is a complete meal on its own, here are a few ideas to make your BBQ Beer Battered Fish and Chips experience even more spectacular:
- Drink Pairings: The original recipe suggests a London mule, and that’s an excellent choice with its bright, zesty notes cutting through the richness of the fried food. For beer lovers, consider pairing with a crisp lager, an English pale ale, or even the same ale you used in the batter for a cohesive flavor profile.
- Additional Sides: A fresh, bright coleslaw would offer a lovely textural and flavor contrast. Grilled corn on the cob or a simple green salad dressed with vinaigrette can also lighten the meal.
- Garnish: Don’t forget fresh lemon wedges! A squeeze of lemon juice over the hot fish and chips brightens the flavors and adds a refreshing tang. A sprinkle of fresh parsley or chives can also add a touch of color and herbaceousness.
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This Recipe’s Must Haves
- Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round Dutch Oven: Essential for even heat distribution and maintaining oil temperature for perfect frying.
- Helen Chen’s Asian Kitchen Stainless Steel Spider Strainer: Perfect for safely transferring fried 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 fantastic kit includes the exact seasoning and sauce used in this recipe, plus their incredibly delicious Sweet & Spicy and High Plains Heat seasonings – a must-have for any BBQ enthusiast!
- Deep-Fry Thermometer: Crucial for monitoring and maintaining precise oil temperatures, ensuring perfectly cooked and crispy results every time.
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BBQ Beer Battered Fish and Chips
1 hour
10 minutes
25 minutes
1 hour
35 minutes
Ingredients
- 1½ cup all-purpose flour divided, for dredging and batter
- 3 tsp salt divided, for seasoning the flour and batter
- 1 tsp ground black pepper for seasoning the flour dredge
- 2 1/2 Tbsp Head Country Original Seasoning divided, for the flour dredge and beer batter
- 1 cup cold beer an ale works well for flavor, but an IPA can add an interesting hoppy note
- 2-4 Tbsp cold water as needed to adjust batter consistency
- Vegetable oil for frying or other high smoke point oil like canola or peanut oil
- 4 to 5 firm cod filets cut into large, manageable pieces (approximately 4 or 5-inches by 2 or 3-inches)
- 4 lbs russet potatoes peeled and cut into your desired french fry lengths and widths (shoestring is featured here, but thicker cuts work too!). Alternatively, use your favorite brand of frozen fries for convenience.
- Vegetable oil for frying or other high smoke point oil
- 2 tsp Head Country Original Seasoning for seasoning the hot fries
- 2/3 cup your favorite tartar sauce store-bought or homemade, as a base
- 1/4 cup Head Country BBQ Original Sauce adds a sweet and smoky depth
Instructions
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For the fries: Place the cut potatoes in a large bowl and cover them completely with cold water. This step helps remove excess starch, leading to crispier fries. Refrigerate for approximately 1 hour.
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Pour enough vegetable oil into a heavy-bottomed Dutch oven or deep pot to reach a depth of about 3 inches. Heat the oil over medium heat until a deep-fry thermometer reads 325°F (160°C). While the oil heats, drain the potatoes thoroughly and dry them completely with paper towels. Fry the potatoes in small batches to avoid overcrowding, until they are tender inside and just starting to crisp, about 5-7 minutes. Remove to a paper towel-lined plate to drain. Cool for 20 minutes.
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Increase the heat to medium-high and allow the oil to reach a temperature of 375°F (190°C). Fry the cooled potatoes again in the same small batches, until they are deeply golden brown and perfectly crispy, approximately 2-3 minutes. Remove to fresh paper towel-lined plate to drain any excess oil.
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Keep the oil hot and at 375°F (190°C) for frying the fish.
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Once all the fries have been fried, transfer them to a large bowl. Toss them generously with 2 tsp of Head Country BBQ Original Seasoning to ensure every fry is coated with delicious flavor. Set aside and keep warm if desired.
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For the fish: In a shallow bowl, whisk together ½ cup all-purpose flour, 1 tsp salt, 1 tsp ground black pepper, and 1 Tbsp Head Country BBQ Original Seasoning. This will be your dry dredge for the fish. Set aside.
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In a separate wide-mouthed bowl, whisk together the remaining 1 cup all-purpose flour, 2 tsp salt, and 1 ½ Tbsp Head Country BBQ Original Seasoning. Gradually add the cold beer, whisking continuously, until the batter is smooth and well combined. The ideal consistency should be similar to thick heavy cream; if it’s too thick, add cold water, 1 tablespoon at a time, until the desired consistency is achieved.
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Thoroughly pat the cod filets dry with paper towels. Dredge each piece of fish in the seasoned flour mixture, shaking off any excess. Immediately follow by dipping the flour-dredged fish into the beer batter, ensuring it’s fully coated. Allow any excess batter to drip off before frying.
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Carefully place the battered fish pieces into the hot oil, working in batches to prevent overcrowding. Fry until the fish is golden brown and cooked through, approximately 5 to 7 minutes, depending on the thickness of the fish.
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Using a spider strainer or slotted spoon, carefully remove the cooked fish pieces from the oil and transfer them to paper towel-lined baking sheets to drain. This helps maintain crispiness.
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For the BBQ tartar sauce: In a small bowl, whisk together your favorite tartar sauce and the Head Country BBQ Original Sauce until smooth and fully combined.
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Serve the BBQ Beer Battered Fish and Seasoned Fries immediately and warm, accompanied by the delicious homemade BBQ tartar sauce and lemon wedges. Enjoy your festive, flavorful meal!
Main Dish, Dinner, Comfort Food
American, British-Inspired, BBQ Fusion