A timeless British classic, crispy beer battered fish and chips brings the flavor of the pub straight to your kitchen. This dish features tender, flaky white fish enveloped in a golden, crackly beer batter and served with perfectly cooked thick-cut chips. Whether made with your favorite lager or a non-alcoholic substitute, the result is irresistibly crunchy, hearty, and satisfying—ideal for cozy nights in or impressing guests with a homemade takeout favorite.
Why You’ll Love This Recipe
This fish and chips recipe delivers restaurant-quality results with minimal effort. The batter is light and bubbly thanks to the carbonation in the beer or sparkling water, creating a crispy coating that doesn’t overpower the delicate fish. The chips are double-fried for the perfect balance of soft interior and crisp exterior. With simple ingredients and straightforward techniques, you can achieve the ultimate comfort food experience right at home. Pair it with tartar sauce, malt vinegar, or a squeeze of lemon for the full effect.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 1/2 lbs white fish fillets (such as cod, haddock, or halibut)
- 1 cup all-purpose flour (plus extra for dredging)
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 cup cold beer (or sparkling water)
- Vegetable oil, for frying
For the chips:
- 4 large russet potatoes, peeled and cut into thick wedges
- Salt, to season
- Optional: vinegar or malt vinegar for serving
Directions
- Pat the fish fillets dry with paper towels. Lightly dredge each fillet in flour and set aside.
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and paprika (if using).
- Gradually pour in the cold beer (or sparkling water), whisking until the batter is smooth. Let it rest for 10 minutes.
- Meanwhile, heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Dip each piece of fish into the batter, allowing the excess to drip off, then gently lower into the hot oil.
- Fry for 5–6 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack.
- For the chips, first fry the potato wedges at 325°F (160°C) in batches until tender (about 5–6 minutes).
- Increase oil temperature to 375°F (190°C) and fry the potatoes again until golden and crisp (about 3–4 minutes).
- Season chips with salt immediately after frying.
- Serve the fish and chips hot with tartar sauce, lemon wedges, and malt vinegar if desired.
Servings and timing
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: Approximately 520 kcal per serving
Variations
- Non-Alcoholic Version: Use sparkling water or club soda instead of beer for the same light and airy texture.
- Spicy Kick: Add cayenne pepper or hot paprika to the batter for extra heat.
- Gluten-Free: Substitute the flour with a gluten-free all-purpose blend and ensure the beer is gluten-free.
- Baked Chips: For a lighter option, bake the potato wedges at 425°F (220°C) until golden and crisp.
- Different Fish: Try tilapia, pollock, or whiting if cod or haddock is unavailable.
storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place fish and chips on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for about 10–12 minutes. Avoid microwaving, as it can make the batter soggy. For best results, reheat in an air fryer for 5–7 minutes at 375°F.
FAQs
What type of beer is best for the batter?
A light lager or pale ale works best, as it provides carbonation without overpowering the flavor of the fish.
Can I make the batter ahead of time?
It’s best to prepare the batter fresh for optimal crispiness. However, you can mix the dry ingredients in advance and add the beer just before frying.
Why is my batter not sticking to the fish?
Ensure the fish is thoroughly patted dry and lightly dredged in flour before dipping it into the batter to help it adhere.
Can I use frozen fish fillets?
Yes, but make sure they are completely thawed and patted dry before use to avoid soggy batter.
How do I prevent the batter from becoming greasy?
Maintain the oil temperature at 350°F to 375°F. If the oil is too cool, the batter will absorb excess oil.
What oil is best for frying fish and chips?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil.
Can I air fry the fish instead?
Beer batter is not ideal for air frying, as it tends to drip and not crisp properly. A breadcrumb coating is better suited for air frying.
Do I need a deep fryer for this recipe?
No, a heavy-bottomed pot or Dutch oven works well for frying, as long as you can maintain a steady oil temperature.
How thick should I cut the chips?
Cut the potatoes into wedges about 1/2 inch thick for the perfect balance of fluffy interior and crispy exterior.
What are traditional condiments served with fish and chips?
Tartar sauce, lemon wedges, malt vinegar, and sometimes mushy peas are traditional accompaniments.
Conclusion
Crispy beer battered fish and chips is a beloved comfort dish that’s easy to recreate at home with a few key ingredients and simple techniques. The light, crunchy batter paired with tender white fish and golden chips makes for a meal that’s both satisfying and nostalgic. Whether you’re preparing it for a weeknight treat or a weekend indulgence, this recipe delivers the pub-style experience right to your table.
Print
Crispy Beer Battered Fish & Chips
- Total Time: 45 minutes
- Yield: 4 servings
Description
Crispy Beer Battered Fish & Chips brings the authentic pub-style experience home with flaky white fish wrapped in a light, golden beer batter and served alongside thick, crispy chips. This classic British favorite is perfect for seafood lovers craving deep-fried perfection.
Ingredients
For the Fish:
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1 1/2 lbs white fish fillets (cod, haddock, or halibut)
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1 cup all-purpose flour (plus extra for dredging)
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1/4 cup cornstarch
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1 tsp baking powder
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp paprika (optional)
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1 cup cold beer (or sparkling water)
-
Vegetable oil, for frying
For the Chips:
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4 large russet potatoes, peeled and cut into thick wedges
-
Salt, to season
-
Optional: vinegar or malt vinegar for serving
Instructions
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Pat fish fillets dry with paper towels. Lightly dredge in flour and set aside.
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In a large bowl, whisk flour, cornstarch, baking powder, salt, pepper, and paprika. Gradually whisk in cold beer until smooth. Let batter rest for 10 minutes.
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Heat oil in a deep fryer or large pot to 350°F (175°C).
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Dip fish into batter, letting excess drip off, and carefully lower into hot oil. Fry for 5–6 minutes until golden and crispy. Drain on a wire rack.
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For the chips, fry potato wedges at 325°F (160°C) in batches until tender. Increase heat to 375°F (190°C) and fry again until golden and crisp.
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Season chips with salt. Serve fish and chips hot with tartar sauce, lemon wedges, and optional malt vinegar.
Notes
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Keeping the beer or sparkling water cold is key to a crisp, airy batter.
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Drying the fish thoroughly prevents soggy coating.
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Double-frying the chips gives them that signature crispy exterior and fluffy inside.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner
- Method: Deep Fried
- Cuisine: British
