https://guylyons.dev/tags/fried/Recent content in Fried on Guy LyonsHugoen-usFri, 20 Feb 2026 10:23:46 -0500https://guylyons.dev/recipes/fish-and-chips/Fri, 20 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/fish-and-chips/<h2 id="ingredients">Ingredients</h2> <ul> <li>1 1/2 lbs white fish fillets, cut into long strips</li> <li>1 cup all-purpose flour, plus more for dredging fish</li> <li>1/2 cup cornstarch</li> <li>1 1/2 teaspoons baking powder</li> <li>1/4 teaspoon paprika</li> <li>1/2 teaspoon salt, plus more for seasoning fish</li> <li>1/4 teaspoon freshly ground black pepper, plus more for seasoning fish</li> <li>1 cup cold light beer (or club soda/sparkling water)</li> </ul> <h3 id="for-serving">For Serving</h3> <ul> <li>Hot cooked fries (fried, baked, or air fryer)</li> <li>Tartar sauce, ketchup, or fry sauce</li> <li>British malt vinegar</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>Heat oil in a deep pot with 1 to 2 inches of oil to 350 F.</li> <li>Pat fish dry, season with salt and pepper, then dredge lightly in flour.</li> <li>In a bowl, whisk flour, cornstarch, baking powder, paprika, salt, and pepper.</li> <li>Whisk in cold beer until smooth and slightly thick; add a little more beer if needed.</li> <li>Dip fish strips in batter, coating completely.</li> <li>Fry in small batches for 5 to 7 minutes, turning occasionally, until golden and crisp.</li> <li>Transfer to paper towels; keep warm in a 200 F oven if needed.</li> <li>Serve with fries, tartar sauce, and malt vinegar.</li> </ol> <h2 id="notes">Notes</h2> <ul> <li>Best fish options: cod, pollock, haddock, catfish, perch, or mahi-mahi.</li> <li>Keep oil between 350 F and 375 F for crisp batter.</li> <li>Do not overcrowd the pot, or the coating can turn soggy.</li> </ul> <p>Source: <a href="https://tastesbetterfromscratch.com/fish-and-chips/">Tastes Better From Scratch - Fish and Chips</a></p>