Guinness Battered Fish & Chips Recipe

Prepare dry mix

In a large bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1.25 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/4 tsp dry mustard until evenly combined.

Combine wet and dry

Make a well in the center and add 1 beaten egg. Pour in 1 cup cold Guinness gradually while whisking until the batter is smooth and thick but still pourable. If batter is too thick, whisk in up to 1/4 cup cold sparkling water or extra beer to loosen. Chill in the refrigerator for 15 minutes while preparing fish and oil — cold batter yields a crispier crust.

Prepare fish

Pat 1 lb cod or haddock fillets dry with paper towels. Cut into serving-size portions (about 3–4 oz each). Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Dust and batter

Place 1/4 cup flour for dusting in a shallow dish. Heat oil for frying (see Frying section) to 360°F (180°C). One at a time, lightly dust each fish piece in the flour, shaking off excess, then dip into the chilled Guinness batter, ensuring an even coating. Let excess drip back into the bowl.

Prepare potatoes

Rinse the cut russet potatoes under cold water until water runs clear to remove surface starch. Pat dry thoroughly with towels. For best texture, you may soak them in cold water for 20–30 minutes then drain and dry.

Par-fry

Heat 2 to 3 cups vegetable oil in a heavy pot or deep-fryer to 320°F (160°C). Fry the dried potatoes in batches for 3–4 minutes until softened but not colored. Remove and drain on a wire rack or paper towels. Allow to rest 5–10 minutes.

Final fry

Increase oil temperature to 375°F (190°C) or 360°F (180°C) if using a thermometer range. Fry the par-fried chips in batches until golden and crisp, 2–4 minutes. Drain and immediately season with 3/4 tsp salt. Keep warm while frying fish.

Heat oil

In a heavy pot or deep-fryer, heat additional vegetable oil to 360°F (180°C). Use enough oil for deep frying (pieces should float free).

Fry fish

Carefully lower battered fish pieces into the hot oil in small batches (do not overcrowd). Fry for 4–6 minutes, turning once if needed, until the batter is deep golden brown and the fish registers 145°F (63°C) or flakes easily. Remove to a wire rack or paper towels to drain briefly.

Keep warm

If needed, keep fried fish in a 200°F (95°C) oven on a rack for up to 10–15 minutes while finishing remaining batches so batter stays crisp.

Mix sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle, 1 tbsp chopped capers, 1 tbsp minced shallot, 1 tsp fresh lemon juice, 1 tsp chopped fresh dill or parsley, 1/4 tsp salt and 1/8 tsp black pepper. Stir until combined and refrigerate at least 10 minutes to let flavors meld. Taste and adjust seasoning.

Divide chips among plates, place 2–3 pieces of Guinness-battered fish on top, add a generous dollop of tartar sauce on the side and a lemon wedge. Serve immediately while hot and crisp. Optionally serve an extra small glass of Guinness alongside for pairing.