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Beer Battered Fish 'n Chip recipe

Crispy Fish ‘n Chips


A crispy and flaky beer battered fish and chip recipe that you can make right at home!


  • (4) 7 oz fillets of a thick white fish (cod, haddock, pollock)
  • 4 Large Russet Potatoes (peeled and sliced)
  • Light, flavorless oil for frying

For the batter:

  • 1/2 Cup Flour
  • 1 teaspoon Baking Powder
  • 1/2 tsp each Garlic Powder, Onion Powder, Paprika and Sea Salt
  • 1/4 tsp Black Pepper
  • 1/8 tsp Cayenne Pepper
  • 2/3 Cup Beer (VERY cold and preferably not a light beer)
  • 2/3 Cup Sparkling Water


  1. Make the batter by combining all the dry ingredients in a large bowl.  RESERVE 2 TABLESPOONS.  Add the cold beer and sparkling water.  Stir until you have a thick smooth batter.  Place the batter in the fridge for 15-30 minutes.
  2. Meanwhile, peel and cut the potatoes into slices of desired width and length.  Set aside in cold water.  Cut each fish fillet into about 4″ pieces and set aside.
  3. When ready, coat the bottom of a large deep skillet with olive oil and heat over a med/med high heat until it reaches 330°F.
  4. Carefully, fry the potatoes, about 1 cup at a time, in the hot oil for about 2 minutes.  Do NOT brown them.  Remove with a slotted strainer and drain over paper towels.  Repeat until all potatoes have gone through the 1st frying cycle.
  5. Increase the oil temperature to 370°F.
  6. Quickly dredge the fish in the reserved flour and dip into the beer batter, coating the entire fillet.  Carefully add the fish and fry for approximately 6-8 minutes or until golden brown, turning the fish from time to time.  Drain over paper towels.
  7. To finish the chips, check that oil temperature has risen back up to 350°F and cook the chips until golden brown.   Season with salt and pepper.

 *Limited period offer.



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