Guinness Battered Fish & Chips Recipe

Prepare and par-cook potatoes

Wash and peel the potatoes (optional to leave skin). Cut into 1/2–3/4-inch thick sticks. Rinse under cold water until water runs clear to remove starch. Place cut fries into a bowl of cold water and soak for 30 minutes (or refrigerate up to 2 hours) to remove excess starch.

First fry (blanch)

Drain and thoroughly pat potatoes dry with clean kitchen towels. Heat 1.5–2 inches of vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Fry potatoes in batches for 4–6 minutes until soft but not colored. Remove to a wire rack or paper towels and let cool while you prepare the batter and fish.

Final fry

When fish is ready, increase oil temperature to 375°F (190°C). Fry the par-cooked chips in batches for 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with 1 tsp salt and 1/4 tsp pepper. Keep warm in a low oven if needed.

Combine mayonnaise, chopped dill pickles, chopped capers, minced shallot, lemon juice, Dijon mustard, and chopped parsley in a small bowl. Season with 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and refrigerate for at least 15 minutes to let flavors meld. Taste and adjust seasoning to preference.

Prep fish

Pat fish fillets dry with paper towels. Season lightly with a pinch of salt and pepper. Dust each fillet lightly with 1/4 cup all-purpose flour (from the frying/finishing flour) to help batter adhere; shake off excess.

Make Guinness batter

In a mixing bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. In a separate small bowl beat the egg. Gradually add the cold Guinness to the beaten egg, then slowly whisk the beer/egg mixture into the dry ingredients until just combined and smooth. Batter should be thick enough to coat the back of a spoon but still fluid; if too thick, add 1–2 tbsp cold Guinness or cold water. Let the batter rest for 10 minutes (bubbles will form for a light crust).

Heat oil

While batter rests, heat the deep-frying oil to 375°F (190°C) and maintain this temperature for frying the fish. Use a deep thermometer and an appropriately sized pot to avoid overflow when adding battered fish.

Batter and fry fish

Working with one fillet at a time, hold the fillet by one end and dip into the batter allowing excess to drip back into the bowl. Carefully lower the battered fillet into the hot oil. Fry in batches (do not overcrowd) for 4–6 minutes, turning gently if needed, until batter is deep golden brown and an instant-read thermometer inserted into the thickest part of the fish reads 135–140°F (57–60°C) and the exterior is crisp. Remove to a wire rack set over a baking sheet or paper towels to drain.

Finish and serve

Plate one fillet with a generous portion of hot chips, a dollop or ramekin of tartar sauce, and a lemon wedge. Optionally sprinkle the fish with a little flaky sea salt and a grinding of black pepper. Serve immediately with a chilled pint of Guinness if desired.

Keep a splatter screen and tongs handy. Never leave hot oil unattended and keep a lid nearby to smother flames. Use a thermometer to maintain correct temperatures: 325°F for blanching chips, 375°F for final frying and fish. Ensure batter and fish are cold (batter chilled and fish refrigerated) to get a crisp coating.