Crispy Beer Battered Fish and Chips (Pub-Style Recipe)
Beer battered fish and chips is a timeless pub-style classic made with flaky white fish, a light and crispy beer batter, and perfectly golden chips.This comforting, satisfying meal is best served hot with traditional sides like tartar sauce and malt vinegar for a true British-inspired experience.
Ingredients
For the Fish
- 1 ½ pounds cod haddock, or pollock fillets
- 1 cup all-purpose flour plus extra for dredging
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold beer lager or pilsner works best
For the Chips
- 2 pounds russet potatoes
- Vegetable oil canola oil, or peanut oil (for frying)
- Salt to taste
Instructions
Prepare the potatoes:
- Cut the potatoes into thick sticks. Rinse under cold water to remove excess starch, then soak in cold water for at least 30 minutes. Drain and pat dry thoroughly.
First fry for the chips:
- Heat oil in a deep pot or fryer to 325°F (165°C). Fry the potatoes in batches for 4–5 minutes until tender but not browned. Remove and drain. Set aside.
Make the batter:
- In a large bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in the cold beer until the batter is smooth and slightly thick. Do not overmix.
Prepare the fish:
- Pat the fish fillets dry. Lightly dredge each piece in flour, shaking off excess.
Fry the fish:
- Increase oil temperature to 375°F (190°C). Dip each fillet into the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 4–6 minutes until golden brown and crispy. Remove and drain on a wire rack.
Second fry for the chips:
- Fry the partially cooked potatoes again at 375°F for 3–5 minutes until golden and crisp. Remove and immediately season with salt.
Serve:
- Serve the fish and chips hot with tartar sauce, malt vinegar, or lemon wedges.