Classic Beer-Battered Fish and Chips

Crispy Golden Beer-Battered White Fish Served with Thick-Cut Fries and Creamy Tartar Sauce

Classic Beer-Battered Fish and Chips is a beloved British dish known for its irresistibly crispy fish, thick golden fries, and tangy tartar sauce. This recipe brings pub-style flavor to your home kitchen, with tender white fish enveloped in a light, golden beer batter, paired with oven-baked potato wedges and a simple homemade tartar sauce. Perfect for casual dinners, gatherings, or satisfying a comfort food craving.

Why You’ll Love This Recipe

  • Crispy and golden: The beer batter fries to a perfect, crackly crunch.
  • Authentic flavor: Brings the traditional British pub experience to your table.
  • Versatile: Pairs well with various side sauces and condiments.
  • Homemade tartar sauce: Fresh and flavorful, better than store-bought.
  • Baked fries: A healthier alternative to deep-frying, without sacrificing taste.
  • Great for casual dining: A crowd-pleaser for families and friends.
  • Easy to follow: Straightforward instructions with common ingredients.
  • Customizable: Adjust seasoning, type of fish, or beer to your preference.
  • Satisfying and hearty: A complete and filling meal.
  • Make-ahead friendly: Tartar sauce and fries can be prepared ahead of time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Fish:
2 white fish fillets (cod or haddock)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cold beer (lager or ale)
Extra flour for dusting
Vegetable oil for frying

For the Chips:
2 large russet potatoes, peeled and cut into thick fries
1 tablespoon olive oil
1/2 teaspoon paprika
Salt and pepper to taste

For the Tartar Sauce:
1/2 cup mayonnaise
1 tablespoon pickles, finely chopped
1 teaspoon capers, chopped
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1 teaspoon fresh parsley, chopped
Salt and pepper to taste

Directions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the chips: Toss potato wedges with olive oil, paprika, salt, and pepper. Spread in a single layer and bake for 30–35 minutes, flipping halfway, until golden and crisp.
  3. Make the tartar sauce: In a small bowl, combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, parsley, salt, and pepper. Mix well and chill until ready to serve.
  4. Heat oil to 350°F (175°C) in a deep skillet or fryer.
  5. Dry the fish fillets with a paper towel and dust lightly with flour.
  6. Prepare the batter: In a bowl, whisk together the flour, baking powder, garlic powder, salt, pepper, and cold beer until smooth.
  7. Coat and fry the fish: Dip each fillet into the batter, allowing excess to drip off, and carefully lower into the hot oil. Fry for 4–5 minutes per side or until golden brown and crisp.
  8. Drain on paper towels and season lightly with salt while hot.
  9. Serve: Plate the fish with the baked chips, a spoonful of tartar sauce, and garnish with fresh parsley if desired.

Servings and timing

  • Servings: 2
  • Prep time: 15 minutes
  • Cook time: 35–40 minutes
  • Total time: 50–55 minutes

Variations

  • Non-alcoholic option: Substitute sparkling water or club soda for beer in the batter.
  • Different fish: Use pollock, tilapia, or sea bass based on availability.
  • Deep-fried chips: Fry the potato wedges for a more traditional chip.
  • Add spices: Mix in cayenne or Old Bay seasoning for a kick.
  • Tartar sauce twist: Add a pinch of smoked paprika or horseradish.
  • Panko upgrade: Mix panko breadcrumbs into the batter for extra crunch.
  • Vegan version: Use tofu or banana blossoms for the fish, and plant-based batter and mayo.
  • Lemon zest batter: Add lemon zest to the batter for a citrusy note.
  • Serve with peas: Traditional mushy peas make a great British side.
  • Use air fryer: Cook the chips in an air fryer for a quicker, crispier finish.

Storage/Reheating

  • Storage: Store leftover fish and chips separately in airtight containers in the refrigerator for up to 2 days.
  • Reheating: Reheat fish in a 375°F (190°C) oven or toaster oven for 10–12 minutes until crisp. Fries can be reheated in the oven or an air fryer.
  • Avoid microwaving: Reheating fish in the microwave may make the batter soggy.
  • Tartar sauce: Keep refrigerated in a sealed container for up to 4 days.

FAQs

Can I use frozen fish for this recipe?

Yes, but thaw the fish completely and pat dry before using to avoid soggy batter.

What type of beer is best for the batter?

A light lager or pale ale works best for a crispy texture and mild flavor.

Can I make this gluten-free?

Yes, use gluten-free flour and ensure your beer is also gluten-free.

How do I get the batter to stick to the fish?

Dust the fish with flour before dipping it into the batter. This helps the batter adhere better.

Is it possible to bake the fish instead of frying?

Yes, but the texture will differ. For a similar crunch, spray battered fish with oil and bake at 425°F (220°C) for 20–25 minutes.

Can I make the batter in advance?

It’s best to make the batter fresh, as the carbonation helps create a light texture.

Why is my batter not crispy?

Ensure the oil is hot enough (350°F/175°C) and avoid overcrowding the pan, which can lower the temperature.

How thick should the batter be?

It should be similar to pancake batter—thick enough to coat the fish but not too runny.

Can I freeze the cooked fish?

Yes, allow to cool completely, then wrap tightly and freeze for up to 1 month. Reheat in the oven for best results.

What sides go well with fish and chips?

Tartar sauce, lemon wedges, mushy peas, or a side salad are classic accompaniments.

Conclusion

Classic Beer-Battered Fish and Chips is a time-honored dish that brings a taste of Britain into your kitchen. With its golden, crispy fish, hearty oven-baked chips, and zesty tartar sauce, it’s a complete meal that’s both comforting and satisfying. Whether you’re serving it for a family dinner or a weekend indulgence, this recipe is sure to impress with its authentic flavors and satisfying textures.

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Classic Beer-Battered Fish and Chips

Classic Beer-Battered Fish and Chips

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  • Author: Emma Delaney
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Fry, Bake
  • Cuisine: British
  • Diet: Halal

Description

A classic pub favorite featuring flaky white fish dipped in a crispy beer batter and fried to golden perfection, served with thick-cut oven fries and homemade tartar sauce.


Ingredients

Units Scale
  • 2 white fish fillets (cod or haddock)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cold beer (lager or ale)
  • Extra flour for dusting
  • Vegetable oil for frying
  • 2 large russet potatoes, peeled and cut into thick fries
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1/2 cup mayonnaise
  • 1 tablespoon pickles, finely chopped
  • 1 teaspoon capers, chopped
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss the potato fries with olive oil, paprika, salt, and pepper. Spread in a single layer and bake for 30–35 minutes, flipping halfway, until golden and crispy.
  3. While chips bake, prepare tartar sauce: mix mayo, pickles, capers, lemon juice, mustard, parsley, salt, and pepper in a small bowl. Chill until serving.
  4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
  5. Pat fish dry and dust lightly with flour.
  6. In a bowl, whisk together flour, baking powder, garlic powder, salt, pepper, and beer until smooth.
  7. Dip fish fillets into the batter and carefully lower into hot oil. Fry for 4–5 minutes per side until golden and crispy.
  8. Drain on a paper towel–lined plate.
  9. Serve hot fish alongside oven fries, a scoop of tartar sauce, and garnish with chopped parsley.

Notes

  • Use a light lager or ale for a crispier batter.
  • Make sure the beer is cold for the best batter texture.
  • Double fry the chips for extra crispiness if desired.
  • Substitute gluten-free flour and beer for a gluten-free version.
  • Serve with malt vinegar or lemon wedges for an authentic touch.

Nutrition

  • Serving Size: 1 fish fillet with fries and sauce
  • Calories: 620
  • Sugar: 3g
  • Sodium: 640mg
  • Fat: 35g
  • Saturated Fat: 6g
  • Unsaturated Fat: 27g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 65mg

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