Beer Battered Cajun Fish and Chips
Beer Battered Cajun Fish and Chips is a fun spin off the classic British fish and chips. Enjoy the fluffy batter and the cajun and beer flavor of these crispy nuggets! Add in the homemade crispy fries and remoulade sauce for a perfect meal!
Fish and Chips – Cajun Style
Fish and chips are a classic British meal that’s been around for over a century. The story is A Jewish immigrant to Northern England, Joseph Malin, first offered this combo in 1860. I remember growing up in New Jersey a fast food chain called “Fish and chips” that my father loved to go to. I absolutely despised fish growing up, but I loved the chips! Which kid doesn’t love his fries, lol!
But, are they “fries” or “chips?” What I have in the pictures are French fries – narrow sliced potatoes. Chips are thicker-cut wedge shaped potatoes. So, technically, these are fries, not chips. But, like I said above, this is my Cajun spin off the British fish and chips. Therefore, I invoke my artistic license to call it Beer Battered Cajun Fish and Chips.
I have loved Cajun and Creole Food as long as I can remember. I took my kids fishing and we caught a whole bunch of catfish. Usually, I’ll toss them back, but my kids wanted to keep them and have me cook them. I used this basic recipe to cook them and they turned out amazing! The cajun seasoning took the fried fish to a new level.
What Fish Can I Use?
Most white fish will work well. I recommend cod or tilapia since they are readily available and are easy to cook with. Both of these fish are commonly used for battered fried fish. This is also a perfect recipe if you just went fishing and you need to cook you fresh catch. My mother hates catfish, but when I made this recipe using the catfish I mentioned above, she loved it – I’m sure her southern roots helped with that . . .
What Ingredients Are in Beer Battered Cajun Fish and Chips?
- White Fish, like Tilapia or Cod
- Cajun Seasoning
- Lemon Juice
Beer Batter
- Beer, must be ice cold* see recipe notes
- All Purpose Flour
- Cornstarch
- Baking Soda
- Kosher Salt
- Canola Oil (for frying)
French Fries (Chips)
- Russet Potatoes
- Kosher Salt
Ingredient Notes
Cajun Seasoning – you can use your favorite store bought seasoning or make your own blend. My favorite store blend is McCormick Perfect Pinch Bayou Cajun Seasoning. Others are extremely salty. This one has very low salt content and great flavor.
Beer Batter – the batter is a basic tempura batter. I like using it because it tends to be a little crispier. But you can use just flour. However, the beer has to be ice cold. The cold and the carbonation of the beer, help with the fluffiness of the cooked product.
How Is Beer Battered Cajun Fish and Chips Made?
- Heat the oven to 200° F and heat the oil to 375° F using either a deep fryer or heavy pot like a Dutch Oven. Line a sheet pan with aluminum foil.
- Cut the fish in 3 inch pieces. Place them in a mixing bowl and add the cajun seasoning and lemon juice. Set aside.
- In a separate bowl, mix the dry ingredients for the batter – flour, cornstarch, baking soda, cajun seasoning, and salt. Once the oil has reached 375°, mix in the beer. Slowly and gently pour the beer into the mix and fold in using a whisk.
- Add some fish to the batter to coat them. When you take them out, let them drip for a second or 2 then add them to the oil. Cook for about 3-4 minutes and transfer them to a plate lined with paper towel to drain the excess oil. Season with a little salt. Then place them on a baking sheet and put it the oven to keep warm until all the fish is cooked.
- Once the fish is cooked, cook the fries in the same oil. Cook for about 3-4 minutes. Place the cooked fries on a plate lined with paper towels and season with salt.
- Serve the fish and chips with remoulade sauce and ketchup or your favorite sauce.
Homemade Remoulade Sauce
Remoulade sauce is a French mayo base sauce that’s used a lot in Cajun food. Here’s my simple recipe:
- 1 Cup Mayonnaise
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Whole Grain Mustard
- 2 teaspoons Horseradish
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Lemon Juice
- 2 teaspoons Cajun Seasoning
- 1 teaspoon Paprika
- 1 clove Garlic, minced
Mix all the ingredients together in a small bowl. Refrigerate for 1 hour for best flavor.
What Can I Do with the Leftovers?
You can keep these in the fridge for up to 4 days. The batter on the fish tends to get soggy, so reheat them in a toaster oven if you have one. Otherwise, I recommend using the oven.
These are also awesome to make ahead and freeze. Frozen fish has been around for ages, so this works very well. Use the recommended heat methods I mentioned above.
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Beer Battered Cajun Fish and Chips
Ingredients
- 2 quarts Canola Oil (for frying)
- 1.5 pounds White Fish (Tilapia and Cod work well)
- 2 Tablespoons Cajun Seasoning
- 1 Tablespoon Lemon Juice
Beer Batter
- 1 12 oz bottle Beer, must be ice cold* see recipe notes
- 3/4 cup All Purpose Flour
- 1/3 cup Cornstarch
- 2 Tablespoons Baking Soda
- 1 Tablespoon Cajun Seasoning
- 1 teaspoon Kosher Salt
French Fries (Chips)
- 2 large Russet Potatoes, sliced
- Kosher Salt
Instructions
-
Heat the oven to 200° F and heat the oil to 375° F using either a deep fryer or heavy pot like a Dutch Oven. Line a sheet pan with aluminum foil.
-
Cut the fish in 3 inch pieces. Place them in a mixing bowl and add the cajun seasoning and lemon juice. Set aside.
-
In a separate bowl, mix the dry ingredients for the batter – flour, cornstarch, baking soda, cajun seasoning, and salt. Once the oil has reached 375°, mix in the beer. Slowly and gently pour the beer into the mix and fold in using a whisk.
-
Add some fish to the batter to coat them. When you take them out, let them drip for a second or 2 then add them to the oil. Cook for about 3-4 minutes and transfer them to a plate lined with paper towel to drain the excess oil. Season with a little salt. Then place them on a baking sheet and put it the oven to keep warm until all the fish is cooked.
-
Once the fish is cooked, cook the fries in the same oil. Cook for about 3-4 minutes. Place the cooked fries on a plate lined with paper towels and season with salt.
-
Serve the fish and chips with remoulade sauce and ketchup or your favorite sauce.
