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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

Find it online: https://yumrecipesfood.com/classic-beer-battered-fish-and-chips/