Beer Battered Fish & Chips Recipe

Peel and cut

Peel the russet potatoes and cut into 3/4-inch to 1-inch thick sticks for chunky chips. Rinse cut potatoes under cold water to remove surface starch until water runs clear.

Parboil

Place the cut potatoes in a pot and cover with cold water. Add 1 tablespoon white vinegar and 1/2 teaspoon of the salt. Bring to a simmer and cook gently for 6–8 minutes until the edges are just tender but centers still firm. Do not boil vigorously or they will fall apart.

Drying

Drain potatoes in a colander and spread on a baking sheet lined with paper towels. Pat dry thoroughly. For best texture, let them air-dry for 15–20 minutes or refrigerate uncovered for 30 minutes to remove surface moisture.

First fry (low temp)

Heat vegetable oil for frying in a heavy pot or deep fryer to 300°F (about low-medium). Fry potatoes in batches, not overcrowding, for 4–6 minutes until they begin to look pale and slightly tender but not browned. Remove with a slotted spoon and drain on paper towels. Let cool for 5–10 minutes.

Second fry (high temp)

Increase oil temperature to 375°F. Fry the par-cooked chips in batches for 2–4 minutes until golden brown and crisp. Remove and drain on paper towels; immediately season with remaining 1/2 teaspoon salt while hot.

Make tartar sauce by combining mayonnaise, finely diced dill pickle, chopped capers, chopped parsley, and Dijon mustard in a small bowl. Taste and adjust seasoning with a pinch of salt and a squeeze of lemon juice (use half of the fresh lemon). Cover and refrigerate until serving.

Cut the remaining lemon into wedges for serving.

Prepare fish

Pat the cod fillets dry with paper towels and cut into portions about 4–5 ounces each (if not already portioned). Season both sides lightly with 1/2 teaspoon of salt and the ground black pepper. Set aside for a few minutes while you prepare the batter and oil.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 teaspoon baking powder. Stir in the lightly beaten egg. Slowly whisk in 1 cup of very cold beer until smooth; the batter should be thick enough to coat the back of a spoon but still runny. If batter is too thick, whisk in up to 1/4 cup cold sparkling water to loosen. Add 1 tablespoon lemon juice and taste for salt; add a pinch if needed.

Heat oil

In a deep, heavy pot or deep fryer, heat vegetable oil to 350–360°F. Use a thermometer—maintaining temperature is important for a crisp, non-greasy finish.

Dredge fish

Lightly dredge each seasoned cod piece in the 1/2 cup of flour reserved for dredging, shaking off excess. This dry coating helps the batter adhere.

Batter and fry

Working in small batches to avoid crowding and oil temperature drop, dip each dredged piece into the beer batter, allowing excess to drip off briefly, then carefully lower into hot oil. Fry for 4–6 minutes, turning once if necessary, until batter is deep golden brown and fish reaches an internal temperature of 140–145°F and flakes easily. Adjust time depending on piece size.

Drain and rest

Remove fish with a slotted spoon or spider and drain on a wire rack set over a sheet tray or on paper towels. Keep in a warm oven (200°F) for a few minutes if needed to serve with hot chips.