Alton Brown’s Perfect Fish & Chips Recipe: Golden Crispy Delight

Fish and chips represent more than just a simple meal – they’re a culinary experience steeped in comfort and tradition.

Home cooks adore this crispy, satisfying classic that transforms ordinary ingredients into something extraordinary.

Brown’s signature approach elevates the dish with carefully selected techniques and unexpected flavor nuances.

Each golden-brown morsel promises a delightful crunch that resonates with deep-rooted gastronomic memories.

The recipe balances technical precision with approachable preparation, making even novice kitchen enthusiasts feel confident.

Seafood lovers will appreciate the delicate textures and robust seasoning that characterize this beloved British-inspired creation.

Dive into a plate that promises pure, unapologetic deliciousness: your taste buds will thank you!

Closing Out Alton Brown’s Fish and Chips Recipe

Fish and chips epitomize British culinary heritage, blending crisp textures with rich flavors.

Alton Brown’s recipe elevates classic street fare into a gourmet experience.

Carefully selected ingredients and precise techniques guarantee restaurant-quality results.

Homemade versions surpass packaged alternatives with unparalleled freshness and authentic taste.

Mastering this recipe connects home cooks with generations of traditional cooking.

Crispy golden fish alongside perfectly fried potato slices create an irresistible meal.

Readers, dive into this culinary adventure, share your delicious outcomes, spread the joy of cooking, and inspire fellow epicureans with your crispy, flavor-packed creation!

Why Alton Brown’s Fish and Chips Hit the Spot

• Double-Fry Potato Technique: This recipe uses a genius two-stage frying method that guarantees incredibly crispy, restaurant-quality chips with a perfect golden exterior and tender interior. First, potatoes are gently cooked at lower temperature, then quickly fried at high heat to create ultimate crunchiness.
• Bold Flavor Explosion: The batter combines unexpected spices like cayenne pepper and Old Bay seasoning, which deliver a zesty, complex taste profile that elevates traditional fish and chips from ordinary to extraordinary. Beer adds depth and lightness to the crispy coating.
• Quick and Professional Technique: Despite seeming complicated, this recipe is surprisingly straightforward and yields professional-level results in under an hour. Home cooks can easily master restaurant-style fish and chips with precise temperature control and simple preparation steps.
• Customizable Comfort Food: The recipe offers flexibility with seasoning and allows for advance preparation of batter, making it perfect for casual gatherings, weekend meals, or satisfying seafood cravings with minimal last-minute stress.

What You Need for Alton Brown’s Fish and Chips

• Potatoes: Starchy base for crispy chips, preferably high-starch varieties like Russet for best texture.
• Safflower Oil: Neutral oil with high smoke point, ideal for deep frying at different temperatures.

• Flour: Light base for creating crispy batter, all-purpose white flour works best.
• Baking Powder: Helps create light and airy texture in the batter.
• Salt: Enhances overall flavor profile of the dish.
• Cayenne Pepper: Adds subtle heat and complex spiciness.
• Old Bay Seasoning: Classic seafood seasoning with complex flavor blend.
• Cornstarch: Light coating for fish to help batter adhere and create extra crispiness.

• Beer: Creates light, airy batter with subtle flavor depth, any light beer works well.
• Kosher Salt: Final seasoning for finishing chips and fish, provides clean saltiness.
• Malt Vinegar: Traditional condiment for fish and chips, adds tangy contrast.

How to Make Alton Brown’s Fish and Chips

Step 1: Prepare the Oven

Warm up the oven to 200 degrees Fahrenheit (93 degrees Celsius) to keep your chips crispy and ready.

Step 2: Heat the Cooking Oil

Use a 5-quart Dutch oven to bring safflower oil to 320 degrees Fahrenheit (160 degrees Celsius) on high heat.

Step 3: Prepare Potato Slices

Grab your V-slicer and carefully peel and slice potatoes into thin, uniform pieces. Have a large bowl of ice water nearby to keep potato slices fresh.

Step 4: Create the Crispy Batter

• Flour
• Baking powder
• Salt
• Cayenne pepper
• Old Bay seasoning

Step 5: Mix the Batter

Pour in beer and whisk until the mixture becomes completely smooth and lump-free. Refrigerate for at least 15 minutes (can be prepared up to 1 hour in advance).

Step 6: First Potato Fry

Drain potato slices thoroughly. Carefully drop potato slices into oil at 320 degrees Fahrenheit. Fry for 2-3 minutes until lightly golden and slightly soft.

Step 7: Cool Potato Slices

Remove potato slices from oil and let them cool on a paper towel-lined surface.

Step 8: Second Potato Fry

Increase oil temperature to 375 degrees Fahrenheit (190 degrees Celsius). Fry potato slices again for 2-3 minutes until crispy and golden brown.

Step 9: Season Potato Chips

Transfer chips to a roasting rack. Sprinkle with kosher salt while still hot. Keep warm in the preheated oven.

Step 10: Prepare the Fish

Return oil to 350 degrees Fahrenheit (175 degrees Celsius). Lightly dust fish strips with cornstarch.

Step 11: Batter and Fry Fish

Dip fish strips into prepared batter and carefully lower into hot oil. Fry in small batches for 2 minutes or until golden brown.

Step 12: Serve and Enjoy

Drain fish on a roasting rack. Serve hot with malt vinegar on the side for a classic British-style fish and chips experience.

Tips for Crispy Fish and Golden Chips

• Prevent Sogginess: Rest fried fish and chips on a wire rack to maintain their crisp exterior and prevent moisture buildup.
• Control Oil Temperature: Use a thermometer to keep oil between 350-375°F for perfect golden-brown results without greasy residue.
• Double-Fry Technique: Fry potatoes twice for extra crunchiness – first at lower temperature, then at higher heat for a crisp finish.
• Pat Ingredients Dry: Thoroughly dry potato slices and fish fillets with paper towels to ensure maximum crispiness during frying.
• Fresh Oil Matters: Use clean, fresh oil for each batch to guarantee clean flavor and optimal frying performance.

Storing Alton Brown’s Fish and Chips the Right Way

• Vacuum Sealing: Lock in freshness by using a vacuum sealer to remove air completely, preventing freezer burn and maintaining crispy texture. Wrap each fish chip individually before sealing to preserve individual quality and prevent sticking.
• Flash Freezing: Spread fish chips on a baking sheet lined with parchment paper, ensuring they don't touch. Freeze for 1-2 hours until solid, then transfer to freezer-safe bags. This method prevents chips from clumping together and preserves their original crunch.
• Container Storage: Choose airtight, moisture-resistant containers with tight-fitting lids. Place a paper towel at the bottom to absorb excess oil and keep chips crisp. Stack chips in a single layer, separating each layer with parchment paper to maintain texture and prevent sogginess.

Tasty Twists on Alton Brown’s Fish and Chips

• Spicy Kick Fish and Chips: Increase cayenne pepper amount and add smoked paprika to the batter for an extra bold, zesty flavor profile that tingles taste buds.
• Herb-Infused British Classic: Mix fresh chopped parsley, dill, and chives into the batter to create a fragrant, green-flecked coating that elevates the traditional recipe with garden-fresh herbs.
• Gluten-Free Seafood Crunch: Replace wheat flour with rice flour and gluten-free cornstarch, ensuring crispy texture while making the dish accessible for those with gluten sensitivities.
• Beer Alternative Batter: Swap beer with sparkling water or club soda to maintain light, crispy coating for guests who prefer non-alcoholic versions or want a different liquid base.

Alton Brown Fish Chips Recipe

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4.7 from 24 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Alton Brown’s fish and chips bring British seaside charm to your kitchen with crispy beer-battered cod and golden hand-cut fries. Crunchy exterior and tender fish create a classic comfort meal that transports diners straight to coastal England.

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Ingredients

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Main Ingredients:

• 1 ½ pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
• 4 large Russet potatoes
• 1-gallon (3.8 liters) safflower oil

Dry Ingredients:

• 2 cups (240 grams) flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• Cornstarch, for dredging

Seasoning and Liquid:

• Kosher salt
• Dash Old Bay Seasoning
• 1 bottle of cold brown beer

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Instructions

1. Preheat the oven to 200 degrees Fahrenheit (93 degrees Celsius).
2. Heat safflower oil in a 5-quart Dutch oven to 320 degrees Fahrenheit (160 degrees Celsius) over high heat.
3. Prepare the potatoes by peeling and slicing them into thin, uniform strips using a mandoline or wide-bladed V-slicer. Immediately submerge the sliced potatoes in a large bowl of ice water to prevent browning.
4. In a mixing bowl, combine all-purpose flour, baking powder, salt, cayenne pepper, and Old Bay seasoning, whisking thoroughly to ensure even distribution.
5. Pour beer into the dry ingredients and whisk until the batter becomes completely smooth and free of lumps. Refrigerate the batter for a minimum of 15 minutes, or up to one hour for enhanced flavor development.
6. Drain the potato slices and pat them completely dry using paper towels, removing all excess moisture.
7. Carefully lower the potato slices into the oil heated to 320 degrees Fahrenheit (160 degrees Celsius), frying in small batches for 2-3 minutes until they appear lightly golden and slightly softened.
8. Remove the par-fried potatoes and allow them to cool on a wire rack or paper towel-lined plate.
9. Increase the oil temperature to 375 degrees Fahrenheit (190 degrees Celsius) and return the potato slices to the oil, frying for an additional 2-3 minutes until crisp and deep golden brown.
10. Transfer the fries to a roasting rack placed in the preheated oven, immediately seasoning with kosher salt while hot.
11. Reduce the oil temperature to 350 degrees Fahrenheit (175 degrees Celsius). Lightly dust fish strips with cornstarch, then dip them into the prepared batter, allowing excess to drip off.
12. Gently lower the battered fish into the hot oil, cooking in small batches for approximately 2-3 minutes until the exterior turns golden and crispy.
13. Drain the fried fish on the roasting rack and serve immediately with malt vinegar on the side.

Notes

• Letting the batter rest in the refrigerator helps develop smoother consistency and allows flour proteins to relax.
• Pressing potatoes thoroughly prevents soggy results and guarantees extra crunchiness for your fish and chips.
• Working in smaller cooking groups ensures each piece receives proper heat distribution and maintains ideal golden color.
• Elevating fried items on a wire rack allows excess oil to drip away, preserving the delightful crisp texture you’re seeking.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 580 kcal
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 38 g
• Saturated Fat: 5 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 60 mg