Beer Battered Fish & Chips Recipe
Hand-battered, fried fillets served with fries and tartar sauce.
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Ingredients
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Fish & Batter
Fries
Tartar Sauce & Garnish
Method
Prepare Fish & Batter
- 1
Pat and season fish
Pat the fish fillets dry with paper towels. Cut into serving-size portions if needed (about 3–4 oz each). Lightly season both sides with 0.25 tsp salt and 0.125 tsp black pepper.
- 2
Make batter
In a medium bowl whisk together 1 cup flour, cornstarch, baking powder, 1 tsp salt, 0.5 tsp black pepper and optional cayenne. Gradually pour in 3/4 cup very cold beer while whisking to form a smooth but thick batter. Add 1/4 cup cold sparkling water to loosen if needed — batter should coat the back of a spoon and be slightly lumpy. Chill in refrigerator while preparing fries and heating oil.
- 3
Dredge fish
Place 1/2 cup flour on a plate. Lightly dust each seasoned fish piece in the flour, shaking off excess. This dry coating helps the batter adhere.
Prepare Fries
- 4
- 5
Heat oil and blanch fries
In a deep fryer or a heavy pot, heat vegetable oil to 325°F (160°C). Fry potatoes in batches for about 4–5 minutes per batch until they are cooked through but not browned. Remove to a wire rack or paper towel-lined sheet and let rest. Increase oil temperature to 375°F (190°C) before finishing.
- 6
Finish fries
When oil reaches 375°F, fry blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp salt and 0.25 tsp black pepper, tossing gently to coat.
Fry Fish
- 7
Heat oil
In the same oil (keep at 350–375°F / 175–190°C), maintain a steady frying temperature. Use a deep-fry thermometer and adjust heat as needed.
- 8
Batter and fry
Working in 2–3 pieces per batch (do not overcrowd), dip each floured fillet into the chilled batter, allowing excess to drip off. Carefully lower into hot oil. Fry for 4–6 minutes, turning once if necessary, until batter is deep golden brown and fish registers 140–145°F (or flakes easily). Remove to a wire rack over a sheet pan to drain briefly.
- 9
Keep warm
If cooking multiple batches, keep cooked fish in a single layer on a low oven (200°F / 95°C) while finishing remaining pieces to keep crisp.
Tartar Sauce & Serve
- 10
Make tartar sauce
In a small bowl combine 1/2 cup mayonnaise, 1 chopped dill pickle, 1 tsp chopped capers, 1 tbs lemon juice, 1 tsp chopped parsley, 0.5 tsp Dijon mustard, 0.25 tsp salt and 0.125 tsp black pepper. Stir until smooth and chill briefly if time allows to let flavors meld.
- 11
Plate and serve
Arrange 2–3 fries and one battered fillet per serving on plates. Add a generous spoonful of tartar sauce and a lemon wedge. Serve immediately while fish is hot and batter is crisp.