Beer Batter Fish & Chips Recipe

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/3–1/2-inch thick sticks. Place cut potatoes in a large bowl of cold water as you work to remove surface starch. If desired, add 1 tablespoon white vinegar to the soaking water; this helps keep them from getting too fluffy. Soak at least 30 minutes, up to 2 hours.

Par-cook potatoes (optional double-fry method)

After soaking, drain and rinse potatoes, then pat completely dry with kitchen towels. Heat vegetable oil in a deep pot or fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until soft but not colored. Remove to a wire rack or paper towel-lined tray. Increase oil temperature later to finish fries.

Make the tartar sauce while potatoes soak. In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tsp chopped capers (if using), 1 tbsp lemon juice, 1/2 tsp Dijon mustard, 1 tsp chopped fresh parsley and 1/4 tsp salt. Stir until combined, taste and adjust acidity or salt. Chill in refrigerator until serving.

Season and dredge fish

Pat fish fillets dry and cut into portions (~3–4 oz each). Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Lightly dust each piece with 1/2 cup flour reserved for dredging so batter adheres—shake off excess.

Make beer batter

In a medium bowl whisk together 1 cup all-purpose flour (for batter), 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. In a separate small bowl lightly beat 1 large egg. Pour the egg into the dry mix, then slowly whisk in 1 cup cold beer until smooth. The batter should be thick enough to coat the back of a spoon but still pourable; if batter seems too thick, whisk in up to 2 tablespoons ice water. For best results, keep batter cold by placing the bowl in an ice bath while frying.

Heat oil for fish

Heat vegetable oil in a deep pot or fryer to 350–375°F (175–190°C). Use a thermometer to maintain temperature. If you used the par-cook method for fries, increase oil to higher temperature for final fry now or keep a separate pot for fish.

Fry fish

Working in batches to avoid crowding, dip each floured fish piece into the beer batter, letting excess drip off, then carefully lower into hot oil. Fry 4–6 minutes, turning if needed, until batter is golden brown and an instant-read thermometer inserted into the thickest part of fish reads 140–145°F (60–63°C), or fish flakes easily. Remove to a wire rack or paper towel-lined tray and keep warm in a 200°F (95°C) oven while finishing remaining fish.

If you par-cooked fries at 300°F, increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches for 2–3 minutes until golden brown and crisp. If you did not par-cook, fry raw potato sticks at 375°F for 5–7 minutes until deep golden and crisp. Drain on paper towels and immediately season with 1 tsp salt. Keep warm in oven if needed.

Plate hot fries and beer-battered fish. Serve with chilled tartar sauce, lemon wedges, and extra salt and malt vinegar if desired. Garnish with chopped parsley. Enjoy immediately so batter stays crisp.