Beer Battered Fish + Chips Recipe

Prep the fish

Pat the fish fillets dry with paper towels. Trim to even thickness if needed and season both sides lightly with 0.25 tsp salt and a pinch of pepper.

Make the batter

In a bowl whisk together 1.5 cups all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 0.5 tsp black pepper. Slowly whisk in 1 cup cold beer until smooth. Batter should be thick enough to coat the back of a spoon but still pourable; if too thick, whisk in up to 1/4 cup ice water. Chill batter in fridge while you heat oil (30 minutes if time allows).

Dust the fish

Place 0.5 cup flour for dusting on a plate. Lightly dredge each fillet in the flour, shaking off excess—this helps the batter adhere.

Prepare the potatoes: peel (optional) and cut potatoes into 1/2-inch thick sticks. Rinse the cut potatoes under cold water until water runs clear to remove excess starch. Pat thoroughly dry with clean towels.

Par-fry (optional for crisper fries): Heat 1.5 cups vegetable oil to 325°F (165°C) in a heavy skillet or deep fryer. Fry potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on a wire rack or paper towels. Increase oil temperature to 375°F (190°C) for final fry.

Final fry: Fry potatoes in batches at 375°F (190°C) for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp salt and 0.25 tsp black pepper while hot. Keep warm in a single layer in a low oven (200°F / 95°C) while you fry the fish.

Heat oil for fish: In a deep pot or fryer add 4 cups vegetable oil and heat to 350–365°F (175–185°C). Use a thermometer to maintain temperature; too cool makes greasy batter, too hot burns it.

Fry the fish: Working in batches, dip each floured fillet into the chilled beer batter, allowing excess to drip off, then carefully lower into hot oil. Fry 4–6 minutes per fillet (depending on thickness) until batter is deep golden brown and fish flakes easily with a fork. Do not overcrowd the fryer; keep oil temperature steady between batches.

Drain and finish: Remove fish with a slotted spoon or spider and drain on a wire rack over a baking sheet or paper towels for a minute. Finish with a light pinch of salt. Keep warm in the oven along with fries if needed (200°F / 95°C). Serve with lemon wedges.

Make the dressing: In a medium bowl whisk together 0.5 cup mayonnaise, 1 tbs apple cider vinegar, 1 tsp sugar, 0.5 tsp Dijon mustard, 0.5 tsp salt, and 0.25 tsp black pepper until smooth.

Toss slaw: Combine 2 cups shredded green cabbage, 0.5 cup shredded red cabbage and 0.5 cup grated carrot in a large bowl. Pour dressing over vegetables and toss to coat evenly. Chill at least 15 minutes to let flavors meld. Taste and adjust seasoning before serving.

Mix tartar sauce: In a small bowl combine 0.5 cup mayonnaise, 2 tbs finely chopped dill pickle, 1 tsp chopped capers, 1 tsp fresh lemon juice, 0.5 tsp Dijon mustard, 1 tbs chopped fresh parsley, 0.25 tsp salt and 0.125 tsp black pepper. Stir until uniform and chill until ready to serve.

Assemble: On each plate place a generous portion of fries, one beer-battered fish fillet, a scoop of coleslaw and a small ramekin of tartar sauce. Garnish the fish with a lemon wedge. Serve immediately while hot and crisp.