Beer Battered Fish ʼn Chips Recipe

Prep the fish

Pat the cod fillets dry with paper towels. Season both sides with 1 tsp of the salt and 1/2 tsp of the black pepper. If fillets are thick, cut into portions about 6–8 oz each and allow to come to just above fridge temperature for 10–15 minutes.

Make the batter

In a large bowl whisk together 1.5 cups flour, 1/4 cup cornstarch and 1 tsp baking powder along with the remaining 1 tsp salt and 1/2 tsp black pepper. If using the egg, beat it lightly and whisk into the dry mix. Slowly pour in 12 fl oz of very cold beer while whisking to form a smooth, slightly thick batter (consistency should coat the back of a spoon). Add 2 tbsp cold sparkling water if batter seems too thick. Drop in a few ice cubes or set the bowl over an ice bath to keep batter cold; cold batter yields a crisp crust.

Heat the oil

Fill a deep heavy pot or deep-fryer with vegetable oil to a depth of 3–4 inches (about 2 cups for a small pot). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; if you don't have one heat until a small drop of batter sizzles and browns in about 45–60 seconds.

Dredge and batter the fish

Lightly dust each seasoned fillet with a tablespoon or two of flour (this helps the batter stick). Holding the fillet by one end, dip into the cold beer batter, allowing excess to drip off, and carefully lower into the hot oil. Do not overcrowd—fry 1–2 pieces at a time depending on pot size.

Fry the fish

Fry for 5–7 minutes, turning once if needed, until the batter is golden brown and crisp and the fish flakes easily (internal temp ~145°F / 63°C). If oil temperature drops, raise heat between batches to maintain 350°F. Transfer fish to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining pieces.

Prep the potatoes

Peel (optional) and cut russet potatoes into 3/4-inch to 1-inch thick chips. Rinse cut potatoes under cold water until water runs clear to remove starch, then dry thoroughly with towels.

Par-fry (first fry)

In the same fryer or a separate pot, heat oil to 325°F (160°C). Fry potato chips in batches—do not overcrowd—for 3–4 minutes until they are just cooked through but pale and not browned. Remove to a tray lined with paper towels and let rest for 10 minutes. Season lightly with a pinch of sea salt.

Final fry

Increase oil temperature to 375°F (190°C). Fry the rested chips in batches for 2–3 minutes until golden-brown and crisp. Drain on paper towels and immediately toss with 1 tsp sea salt to season.

While chips are resting or fish is frying, bring a medium pot of water to a simmer. Add 2 cups frozen peas and blanch for 1–2 minutes until heated through. Drain and return to the pot off the heat. Stir in 2 tbsp unsalted butter until melted, add 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp ground black pepper. Taste and adjust seasoning. Keep warm until serving.

Combine 1/2 cup mayonnaise, 3 tbsp finely chopped dill pickles, 1 tbsp chopped capers, 1 tsp minced shallot, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard and 2 tbsp chopped fresh parsley in a small bowl. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until combined and refrigerate until ready to serve. Taste and adjust acidity/salt as desired.

Plate each portion with a piece of beer-battered cod, a generous portion of chips, and a side of buttered peas. Add a ramekin or spoonful of B&B tartar sauce and a lemon wedge. Offer malt vinegar on the side if desired. Serve immediately while fish and chips are hot and crisp.

Leftover notes: Keep batter and fried fish texture will degrade if covered tightly; reheat in a 400°F oven on a wire rack for best crispness.