Beer-Battered Fish & Chips (Printable Version)
Golden, crispy white fish in light beer batter paired with perfect twice-fried potato chips and tangy tartar sauce.
# The Ingredients You'll Need:
→ Fish
01 - 1½ lbs (680 g) white fish fillets (cod, haddock, or pollock), cut into 4–6 pieces
02 - Salt and pepper to season
03 - ½ cup all-purpose flour (for dredging)
→ Beer Batter
04 - 1 cup all-purpose flour
05 - ½ cup cornstarch
06 - 1 tsp baking powder
07 - ½ tsp salt
08 - ¼ tsp ground black pepper
09 - 1¼ cups cold lager or ale (light beer)
→ Chips
10 - 4 large russet potatoes, peeled and cut into thick fries
11 - Vegetable oil for deep frying (canola or peanut oil recommended)
12 - Sea salt to finish
→ To Serve
13 - Lemon wedges
14 - Tartar sauce
15 - Malt vinegar (optional)
# Step-by-Step Instructions:
01 - Soak cut potatoes in cold water for at least 30 minutes. Drain and pat completely dry.
02 - Heat oil in a deep fryer or large, heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Drain and let cool.
03 - Increase oil temperature to 375°F (190°C). Fry potatoes again in batches until golden and crisp, 2–3 minutes. Drain and season with sea salt.
04 - Pat fish dry and season lightly with salt and pepper. Dredge in the ½ cup flour, shaking off excess.
05 - In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and cold beer until smooth.
06 - Dip each piece of fish in the batter, allowing excess to drip off, then carefully lower into hot oil. Fry in batches for 4–6 minutes until golden and crisp.
07 - Drain fish on paper towels. Serve hot with chips, lemon wedges, and tartar sauce.
# Additional Tips::
01 -
- Ready in under an hour using simple ingredients
- Creates restaurant-quality results with basic home equipment
- Perfect balance of crispy exterior and tender, flaky fish
- Authentic British taste that pleases the whole family
02 -
- Maintains perfect crispness for about 20 minutes after frying
- Can be prepared with any firm white fish available in your area
- Contains less oil than you might expect when fried at the proper temperature
- Double frying the chips is non-negotiable for authentic results
03 -
- Maintain oil temperature between batches by allowing it to reheat fully before adding more food
- For an extra-crispy result, chill the floured fish for 15 minutes before dipping in batter
- Make batter just before frying rather than in advance to preserve carbonation and lightness