Guinness Battered Fish & Chips Recipe

Prepare potatoes

Peel (optional) and cut potatoes into 1/2-inch to 3/4-inch batons. Rinse cut potatoes under cold water until water runs clear to remove surface starch. For crispier fries, place potatoes in a bowl of cold water with 1 tablespoon vinegar and refrigerate for 30 minutes, then drain and pat very dry with clean towels.

First fry (blanch)

Heat 3 cups vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Allow to cool while you prepare batter and fish (can be held warm).

Second fry (finish)

After fish is fried and resting, bring oil to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with coarse salt, and keep warm or serve immediately.

In a small bowl combine 1/2 cup mayonnaise, chopped dill pickles, chopped capers, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1 tablespoon chopped parsley, 1/4 teaspoon salt and a pinch of black pepper. Stir until smooth and taste; adjust lemon, salt or mustard to preference. Chill until ready to serve.

Make batter

In a medium bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt and 1/2 teaspoon pepper. In a separate small bowl lightly beat the egg, then whisk egg into the dry mixture. Gradually pour in 12 fl oz cold Guinness while whisking to a smooth, thick but pourable batter (adjust with a tablespoon of flour or Guinness if too thin or thick). Chill the batter 10 minutes; keep cold for best crispness.

Prep fish

Pat fish fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Lightly dredge each fillet in 1/2 cup flour, shaking off excess—this helps the batter adhere.

Fry fish

Heat 2 cups vegetable oil in a deep skillet or pot to 350–360°F (175–180°C). Working in batches, dip a floured fillet into the chilled Guinness batter, letting excess drip off, then carefully lower into hot oil. Fry 4–6 minutes, turning if necessary, until batter is deep golden brown and fish registers 145°F (63°C) or flakes easily. Do not overcrowd. Remove to a wire rack or paper towel-lined tray to drain briefly.

Finish and rest

If the oil temperature drops while frying fish, briefly increase heat to maintain 350–360°F. Allow fried fish to rest 1–2 minutes; the crust will crisp further. Sprinkle a light pinch of salt over fish while resting if desired.

Divide fries between 4 plates. Place 1 fried fish fillet on top of each portion of chips. Add a generous dollop (about 2 tablespoons) of tartar sauce to each plate and a lemon wedge. Garnish with chopped parsley and serve immediately with an extra small glass of cold Guinness if desired.