Crispy Beer-Battered Fish with Smoky Chipotle Cream & Potato Wedges -

Crispy beer-battered fish with smoky chipotle cream and potato wedges is a classic dish that brings a taste of the seaside to your home kitchen. This recipe not only pays homage to traditional fish and chips but elevates it with a spicy, smoky twist that’s perfect for any occasion. With flaky fish encased in a golden, crunchy batter and served alongside perfectly roasted potato wedges, it’s a meal that promises satisfaction at every bite.

Why You’ll Love This Recipe

This dish is a crowd-pleaser; it combines the comforting flavors of beer-battered fish with the kick of chipotle, offering layers of flavor that dance on your palate. The crunchy potato wedges create the perfect textural contrast to the tender fish. Plus, both components are easy to prepare, making it a fantastic option for weeknight dinners or cheerful weekend gatherings. Once you serve this dish drizzled with smoky chipotle cream, your guests are sure to ask for seconds—or a recipe!

Ingredients

Here are all the ingredients you will need to get started on making this delightful dish:

For the Beer-Battered Fish:

1 lb (450g) cod fillets or haddock, cut into strips
1 cup (120g) all-purpose flour
½ cup (60g) cornstarch
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
1 cup (240ml) cold lager beer or sparkling water for a non-alcoholic version
1 egg (optional, for extra crispiness)
Vegetable oil for frying

For the Smoky Chipotle Cream Drizzle:

½ cup (120ml) sour cream or Greek yogurt
1 tbsp chipotle in adobo, minced (adjust for heat)
1 tbsp lime juice
1 tsp honey or maple syrup
½ tsp smoked paprika
Salt to taste

For the Sour Cream Potato Wedges:

2 large russet potatoes, cut into wedges
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
½ cup (120ml) sour cream
1 tbsp chopped fresh chives
1 tsp lemon zest

Instructions

Step 1: Prep the Potato Wedges

Preheat your oven to 425°F (220°C). While waiting for the oven to heat, toss the cut potato wedges in a large bowl with the olive oil, garlic powder, onion powder, salt, and black pepper. Make sure each wedge is evenly coated. Spread the wedges in a single layer on a baking sheet and roast them for 25-30 minutes, flipping halfway through for evenly crispy results.

Step 2: Make the Chipotle Cream

In a separate bowl, mix together the sour cream (or Greek yogurt), minced chipotle in adobo, lime juice, honey, smoked paprika, and salt. Blend everything until smooth. If the mixture is too thick for drizzling, you can thin it with a splash of water. Set aside to allow the flavors to meld.

Step 3: Fry the Beer-Battered Fish

In a mixing bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper. Gradually pour in the cold beer while whisking to bring the batter together into a smooth consistency, akin to pancake batter. If desired, add the egg for extra crispiness. In a deep pot, heat about 2 inches of vegetable oil to 375°F (190°C). Dip each fish strip into the batter, allowing the excess to drip off before gently placing it in the oil. Fry the fish in batches for 3-4 minutes or until golden brown and crispy. Use a slotted spoon to transfer the fried fish to a wire rack to drain any excess oil.

Step 4: Serve

Once your fish and potato wedges are cooked, you can serve the dish. Place the crispy fish on a serving platter and drizzle generously with the smoky chipotle cream. Serve alongside crispy potato wedges and the herbed sour cream dip made from sour cream, chives, and lemon zest. Garnish with extra chives if desired for a fresh touch.

FAQ

Can I use a different type of fish?

Yes, you can use any firm white fish such as tilapia, pollock, or even catfish. Just ensure they are cut into strips for even cooking.

How do I make this dish gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free beer or sparkling water.

What can I substitute for the chipotle in adobo?

If you don’t have chipotle in adobo, you can use smoked paprika combined with cayenne or chili powder. Adjust based on your heat preference.

Can I prepare the dish in advance?

For best results, it’s recommended to fry the fish fresh for optimal crispiness. However, you can prep the potato wedges and the chipotle cream in advance.

What should I serve with the fish and wedges?

Besides the chipotle cream dip, a simple side salad or coleslaw can complement this dish well, adding freshness and balance to the rich flavors.

Conclusion

With simple, accessible ingredients and straightforward techniques, this crispy beer-battered fish with smoky chipotle cream and potato wedges is destined to become a new favorite. This dish is not just a delight to eat but also a pleasure to make, perfect for impressing family and friends on any occasion. Dive into this culinary adventure today, and savor every bite of this seaside delight!