Crispy Beer Battered Fish and Chips
This Crispy Beer Battered Fish and Chips is a pub-style classic made at home, featuring flaky white fish wrapped in a light, crunchy batter and served with golden, perfectly crisp fries. The beer batter adds irresistible texture and flavor, creating a satisfying contrast to the tender fish inside. Hearty, comforting, and crowd-pleasing, it’s a timeless favorite for any occasion.
Ingredients
For the Fish
- 1½ pounds white fish fillets cod, haddock, or pollock
- 1 cup all-purpose flour plus extra for dredging
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ to 1 cup cold beer lager or pale ale works best
For the Chips
- 2 pounds russet potatoes peeled and cut into thick sticks
- Vegetable or canola oil for frying
- Salt to taste
Optional for Serving
- Lemon wedges
- Tartar sauce or malt vinegar
- Fresh parsley
Instructions
1. Prepare the Potatoes
- Place the cut potatoes in a bowl of cold water and soak for at least 30 minutes. This removes excess starch and helps them crisp.
- Drain and pat completely dry.
2. Par-Cook the Chips
- Heat oil to 325°F (165°C). Fry potatoes in batches for 3–4 minutes until just tender but not browned. Remove and drain on a rack or paper towels. Let cool.
3. Prepare the Fish
- Pat fish fillets dry and cut into large portions. Lightly season with salt and pepper, then dust with flour. Shake off excess.
4. Make the Beer Batter
- In a bowl, whisk flour, baking powder, salt, and pepper. Slowly whisk in cold beer until a smooth, thick batter forms. It should coat the back of a spoon.
5. Heat Oil for Frying
- Increase oil temperature to 375°F (190°C).
6. Fry the Fish
- Dip floured fish into batter, letting excess drip off. Carefully lower into hot oil. Fry for 4–6 minutes, turning once, until golden brown and crisp. Remove and drain.
7. Finish the Chips
- Return par-cooked potatoes to hot oil and fry until deep golden and crisp, about 4–5 minutes. Drain and season with salt immediately.
8. Serve Hot
- Serve fish and chips together with lemon wedges and your favorite sauces.
Video
Notes
📝 Notes
- Use white fish like cod, haddock, or pollock for best results.
- Cold beer creates a lighter, crispier batter—keep it chilled.
- Pat fish dry before battering to help the coating stick.
- Fry at 350–365°F for even cooking and golden color.
- Do not overcrowd the fryer to maintain oil temperature.
- Russet potatoes make the crispiest chips.
- Season immediately after frying for maximum flavor.
- Best served fresh, but leftovers can be reheated in an oven.
🍽️ Nutrition Facts (Per Serving)
Calories: 680 kcal,Carbohydrates: 58 g,
Fiber: 5 g,
Sugars: 3 g,
Protein: 32 g,
Fat: 42 g,
Saturated Fat: 8 g,
Cholesterol: 85 mg,
Sodium: 720 mg,
Potassium: 820 mg,
Calcium: 90 mg,
Iron: 3.6 mg