Beer Battered Fish & Chips Recipe

Prep potatoes

Peel the russet potatoes if desired (leaving skin on is fine). Cut into 1/2-inch to 3/4-inch thick batons for classic chips. Rinse cut potatoes under cold water until water runs clear to remove surface starch.

Soak the rinsed potatoes in a large bowl of cold water for at least 30 minutes, preferably 1 hour. This removes additional starch and helps achieve crisp fries. If short on time, soak 20–30 minutes.

Par-fry (first fry)

Drain and pat the potatoes very dry using clean kitchen towels or paper towels. Heat vegetable oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–6 minutes per batch until they are softened and beginning to turn a faint pale gold but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool (you can refrigerate briefly) while you prepare the fish and batter.

Final fry

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches for 2–4 minutes, until golden brown and crisp. Drain on a wire rack or paper towels and immediately season with kosher salt and freshly ground black pepper. Keep warm in a low oven (200°F / 95°C) on a baking sheet while frying fish.

Prepare fish

Pat the fish fillets dry with paper towels and cut into individual portions (about 4–5 oz each). Season both sides lightly with a pinch of salt and pepper.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Gradually whisk in the cold beer until a smooth, slightly thick but flowy batter forms. If using, add a few ice cubes to the beer before measuring to keep the batter very cold; remove the ice before adding beer to the batter. Let the batter rest 5 minutes.

Heat oil for fish

Ensure the frying oil is at 350–375°F (175–190°C). Use a thermometer to maintain a steady temperature. The oil should be hot enough that batter bubbles vigorously on contact but not so hot that it burns immediately.

Dust and dip

Lightly dredge each fish piece in 1/2 cup flour (for dusting), shaking off excess. This helps the batter adhere. Dip the floured fish into the cold beer batter, fully coating and allowing excess to drip back into the bowl.

Fry the fish

Carefully lower battered fillets into hot oil, frying in batches so they don’t touch. Fry 4–6 minutes per batch, turning if needed, until the batter is deep golden and crisp and the fish reaches an internal temperature of 145°F (63°C) and flakes easily. Remove with a slotted spoon or spider and drain on a wire rack set over a baking sheet. If cooking multiple batches, keep finished fish warm in a 200°F (95°C) oven.

Squeeze lemon over the fish, sprinkle with chopped parsley if desired, and serve hot alongside the chips and tartar sauce.

Make tartar sauce

In a small bowl combine 1/2 cup mayonnaise, finely chopped small dill pickle, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, chopped capers if using, 2 tablespoons chopped fresh parsley, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust acidity or seasoning as needed. Chill until ready to serve.

Plate and serve

Divide chips between serving plates. Place 1–2 pieces of beer-battered fish per plate. Add a generous spoonful of tartar sauce and lemon wedges. Serve immediately while fish is crisp and chips are hot.