Classic Beer-Battered Fish & Chips

Crispy, golden fish with a light, airy crust and fluffy-on-the-inside chips. Beer brings lift, flavor, and crunch you can hear.

Serves

4

Prep Time

25 minutes (plus 20–30 minutes potato soak)

Cook Time

30–40 minutes

Ingredients

Fish

• 1.5–2 lb firm, flaky white fish (cod, haddock, pollock), cut into 4–6-inch fillets, about 1-inch thick
• 1 tsp kosher salt
• 1/2 tsp black pepper

Chips (Fries)

• 2 lb russet potatoes, peeled and cut into 1/2-inch thick batons
• 1 tbsp white vinegar (for soak; optional but helps structure)
• Kosher salt

Beer Batter

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp paprika (or smoked paprika)
• 1/2 tsp garlic powder (optional)
• 1 cup very cold beer (lager or pilsner), plus 2–4 tbsp extra as needed
• 1–2 ice cubes (to keep batter cold; remove before dipping)

For Dredging

• 1/2 cup all-purpose flour
• Pinch of salt and pepper

For Frying

• 2–3 quarts neutral oil (peanut, canola, or sunflower)

To Serve

• Lemon wedges
• Malt vinegar
• Tartar sauce or curry sauce
• Flaky sea salt

Why Beer Works

• Carbonation creates tiny bubbles that puff the batter for a light, crisp shell.
• Alcohol evaporates faster than water, helping the crust set before the fish overcooks.
• Malt adds subtle sweetness and toasty grain flavor. Use a cold, crisp lager or pilsner. Avoid very bitter IPAs or dark stouts, which can turn harsh when fried.

Instructions

1. Prep the potatoes

• Cut potatoes and rinse under cold water until clear. Soak in cold water with 1 tbsp vinegar for 20–30 minutes. Drain and pat very dry.

2. Make the batter

• In a bowl, whisk flour, cornstarch, baking powder, salt, paprika, and garlic powder.
• Whisk in cold beer until the batter is the consistency of heavy cream—smooth but not thick. Add a splash or two more beer if needed. Drop in 1–2 ice cubes to keep it cold (remove before dipping). Refrigerate while you start the chips.

3. Heat the oil

• In a deep, heavy pot, heat oil to 300°F for the first fry of the chips. Set a wire rack over a sheet pan for draining. Have a second sheet pan in a 200°F oven to keep things warm.

4. First fry (chips)

• Fry potatoes in batches at 300°F for 4–5 minutes until pale and just tender with no browning. Drain on the rack and cool 5–10 minutes. Increase oil to 350–360°F for fish and final chip fry.

5. Prep the fish

• Pat fish very dry. Season both sides with salt and pepper.
• Place dredging flour in a shallow dish. Lightly coat each fillet, shaking off excess. This helps batter cling.

6. Fry the fish

• Remove ice cubes from batter. Working in batches, dip fish into batter, letting excess drip back into the bowl. Briefly drag the bottom edge across the bowl rim to create craggy ridges for extra crunch.
• Carefully lower into 350–360°F oil. Fry 4–6 minutes total, turning once, until deep golden and crisp. Internal temp should reach 140–145°F; fish will flake easily.
• Drain on the rack. Sprinkle with a pinch of salt. Keep warm in the 200°F oven while you finish the chips.

7. Second fry (chips)

• Return par-cooked chips to 375°F oil and fry 2–3 minutes until golden and crisp. Drain on the rack, season with salt.

8. Serve

• Plate the fish with a mound of chips. Add lemon wedges, malt vinegar, and tartar sauce. Finish with a sprinkle of flaky sea salt.

Tips for Crispy, Golden Batter and Perfect Fish

• Keep it cold: Cold beer and a chilled batter give you a delicate, bubbly crust. Work in small batches so the batter stays cold.
• Cornstarch + baking powder: Cornstarch limits gluten for shatter-crisp texture; baking powder boosts lift.
• Dry fish = crisp crust: Moisture is the enemy. Pat fish dry and dust with flour before battering.
• Right thickness: Batter should flow like heavy cream. Too thick = gummy; too thin = patchy.
• Oil temperature control: 350–360°F for fish; maintain heat. If it drops below 330°F, the crust absorbs oil. Use a thermometer.
• Don’t overcrowd: Fry 1–3 pieces at a time depending on pot size to avoid temperature swings.
• Two-stage fries: The low-temp fry cooks potatoes through; the hot fry crisps the exterior and creates those classic chips.
• Season immediately: Salt sticks best to hot food right out of the oil.
• Serve right away: Batter stays its crispiest in the first 15 minutes. Keep warm in a low oven, not covered, to avoid steam.

Tartar Sauce (Quick Optional)

• 1/2 cup mayo
• 2 tbsp chopped dill pickles
• 1 tbsp capers, chopped
• 1 tsp Dijon
• 1 tsp lemon juice
• 1 tbsp chopped dill or parsley
• Pinch of salt and pepper

Stir together and chill until serving.

Beer Notes

• Best choices: Cold, crisp lagers or pilsners; Kölsch also works well.
• Nonalcoholic option: Use a cold NA lager. You’ll still get carbonation, malt aroma, and crunch. Adjust with a splash more to reach the right consistency.

Enjoy the crackle of the batter, the tender flakes of fish, and salty, crisp chips—classic for a reason.