Beer Batter Fish & Chips Recipe
malt vinegar, lemon tartar sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Beer Batter Fish & Chips
Method
Preparation of Beer Batter Fish & Chips
Prepare the Potatoes
Peel and cut the potatoes into thick fries. Rinse and soak them in cold water for about 30 minutes. Drain and pat dry.
Make the Beer Batter
In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the beer until the batter is smooth and thick.
Heat the Oil
In a deep fryer or large pot, heat oil to 350°F (175°C).
Fry the Potatoes
Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Keep warm.
Fry the Fish
Dip each fish fillet into the beer batter, allowing excess to drip off, then carefully place in the hot oil. Fry until golden brown, about 4-5 minutes. Remove and drain on paper towels.
Serve
Serve the fish and chips hot with malt vinegar and lemon tartar sauce on the side.