Home » Ingredients » Chicken » Beer Batter Fish and Chips Recipe
posted by Amy Johnsonon April 18, 2018 (updated Sep 14, 2021) 17 comments »
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These crispy beer-battered Fish and Chips are such a satisfying meal. Serve with a side of coleslaw for a meal everyone will love!
Once upon a time there was a little boy who was a picky eater. When out and about, this picky eater would hardly eat anything other than chicken tenders. If chicken tenders were on the menu. The picky eater’s parents were perfectly pleased. If not, then trouble would ensue.
One day the picky eater and his family ventured out to a new restaurant, a new restaurant that had no chicken tenders in sight. None whatsoever. Whatever will the picky eater’s parents do? Well, thankfully there were Fish and Chips on the menu that day, so without a word to the picky eater, his parents discreetly ordered it for him. When the Fish and Chips arrived, he gobbled them right up. “Oh,” his parents said, “we didn’t know you liked fish. How nice of you try something new!” The picky eater cleaned his plate and wouldn’t share a bite of his Fish and Chips.
The end.
True story. One that we still get a chuckle out of from time to time. Yes, crispy Fish and Chips can even please the pickiest of eaters.
Light and crispy beer-battered fish accompany hand-cut chips (aka, french fries) for this traditional British Fish and Chips. Serve it all up with a malted vinegar, tartar sauce and a side of coleslaw for a most satisfying meal.
Tips for frying fish:
- Lightly coat fish in flour before battering to help batter stick better.
- Use a handy dandyCandy/Deep Fry Thermometer.Don’t try to estimate. Use a thermometer and know for sure that the oil is hot enough for frying.
- Avoid crowding the pot. Not only does adding a bunch to hot oil all at once lower the overall temperature of the oil but the food can begin to bunch and stick together.
- Drain excess oil. Prepare paper towel lined baking sheet or cooling rack to allow food to drain off excess oil while cooling.
- Keep warm until ready to serve. If not eating right away, keep warm in an oven set on the lowest temperature.
A few recipes to enjoy with fish and chips:
- Coleslaw Recipe
- BLT Macaroni Salad
- Onion Cucumber Salad Recipe
- Cucumber Dill Greek Yogurt Salad Recipe
- Blueberry Watermelon Feta Mint Salad
Beer Batter Fish and Chips Recipe
Beer Batter Fish and Chips Recipe
Yield: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
These crispy fish and chips are made with beer battered cod and hand cut fries. Serve with malted vinegar for a delicious meal.
Ingredients
- 6 large russet potatoes, peeled and sliced into 1/2-inch strips/fries
- Canola oil, for frying
- 1 1/2 cup all-purpose flour, divided
- 1 tablespoon salt, divided
- 1 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 cup beer (lager or ale)
- cold water as needed
- 1 1/2 pounds skinless cod fillets (or haddock), cut to preferred size
- kosher salt
Instructions
- Begin by "pre-frying" the chips (fries). They will be fried twice. Add 3-inch depth of oil to a large pot heavy bottomed pot or Dutch oven. Heat oil to 325-degrees F.
- Carefully add chips (fries) to hot oil, working in batches as needed to avoid overcrowding. Fry the chips for 3 minutes, drain and spread out on paper towel lined baking sheet. (Again, please note: chips are not fully done at this stage.)
- Prepare the fish by mixing 1/2 cup of flour, 1 teaspoon salt and black pepper in a shallow bowl or dish; set aside.
- In a separate bowl, whisk together the remaining 1 cup of flour, 2 teaspoons salt, and 1 teaspoon garlic powder. Gradually whisk in beer until smooth. (Batter should be consistency of thick cream. If batter is too thick, gradually stream in cold water 1 tablespoon at a time; if it’s too thin sprinkle in more flour 1 teaspoon at a time until it thickens up to correct consistency.)
- Increase oil temperature to 375-degrees F.
- Dredge fish in dry flour mixture. Tap off excess. Dip fish in beer batter, allow excess to drain off.
- Working in batches, carefully add battered fish and the "pre-fried" chips to oil and cook until golden brown, approximately 5-7 minutes.
- Transfer cooked fish and chips to paper towel lined baking sheets or cooling rack. Sprinkled with kosher salt while still warm.
- Serve with malt vinegar and/or tartar sauce.
Notes
Lightly coat fish in flour before battering to help batter stick better. Use a handy dandyCandy/Deep Fry Thermometer.Don’t try to estimate. Use a thermometer and know for sure that the oil is hot enough for frying. Avoid crowding the pot. Not only does adding a bunch to hot oil all at once lower the overall temperature of the oil but the food can begin to bunch and stick together. Drain excess oil. Prepare paper towel lined baking sheet or cooling rack to allow food to drain off excess oil while cooling.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Facebook
Originally published March 4, 2015.
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originally published on April 18, 2018 (last updated Sep 14, 2021)
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17 comments on “Beer Batter Fish and Chips Recipe”
Taylor @ Food Faith Fitness —Reply
Haha! Loved your story!
Can you believe that I have NEVER had fish and chips? Considering I grew up on the west coast, and I am a food blogger, this is APPALLING! But, better late than never…so these gotta happen to my face. Pinned!bridget {bake at 350} —Reply
Oh man…this look SO good!
allie@ThroughHerLookingGlass —Reply
My mouth is watering….these look fantastic! We are also experienced with picky eaters. Score one for the parents!
Arlene Nelson —Reply
Looks great!!
Maralyn Woods —Reply
Oh My, are we on the same wavelength! About 15 minutes ago I took some chunks of cod and some 1/2 cooked French fries out of my freezer and was going to troll Google for a beer batter recipe. Your timely post saved me from having to do that. Thank you. I really enjoy your blog.
Amy Johnson —
So glad the recipe was timely for you!
margie stallman —Reply
I was looking for an idea for my cod tonifht. Bingo!! Now I can make fish and chips withslaw tonight
Amy Johnson —
Sounds like a tasty evening to me! Enjoy!
Ashley Judd —Reply
This is the way I always make fries. I leave them in cold water for about 1/2 to 1 hour, and they are aways great. I find that red potatoes (at least for me), are the best.
Char Morton —Reply
Sounds delish! I have some fresh Alaskan halibut to try this receipe tonight! Thank you!
Lauren —Reply
I want to make these tonight, but do not have a thermometer. To attempt this, is it completely necessary to have one??
Kim —
Hello i dont think you have to have one if you have a wooden stick or spoon you can put the handle part in the oil and then when it shows bubbles then it is ready i hope this helps
Alex Yanaculis —Reply
Best fish’n’chips I ever had! Great recipe!
PJ —Reply
Great recipe. The batter was so crispy and the fish was flaky. Instead of fries, I made extra batter and made onions rings. Sooo good.
dan nomura —Reply
Has anyone tried this batter in an air fryer? The fries would work but I’m not sure the batter on the fish will air fry like it would in oil.
Tommy —Reply
Hello from bakersfield. Cooking fish and chips tonight. Your recipe is almost like the bowling lanes we have had several times until c closed them down. Thank you for your recipe and will be checking out your other recipes. Thanks again and God bless.
Blitzo —Reply
This recipe turned out great! One of our favorite. The best batter fish and chips.
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