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:
-
1 1/2 lbs white fish fillets (cod, haddock, or halibut)
-
1 cup all-purpose flour (plus extra for dredging)
-
1/4 cup cornstarch
-
1 tsp baking powder
-
1 tsp salt
-
1/2 tsp black pepper
-
1/2 tsp 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
Instructions
-
Pat fish fillets dry with paper towels. Lightly dredge in flour and set aside.
-
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.
-
Heat oil in a deep fryer or large pot to 350°F (175°C).
-
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.
-
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.
-
Season chips with salt. Serve fish and chips hot with tartar sauce, lemon wedges, and optional malt vinegar.
Notes
-
Keeping the beer or sparkling water cold is key to a crisp, airy batter.
-
Drying the fish thoroughly prevents soggy coating.
-
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
