There’s nothing quite like the satisfying crunch of perfectly fried Beer Battered Fish and Chips. This classic dish combines tender white fish with a light, crispy batter made from self-rising flour, Guinness stout, and seltzer, giving it an irresistible texture and flavor.
Paired with golden fries, this recipe delivers a pub-worthy experience right in your own kitchen. Whether it’s a casual weeknight dinner or a weekend treat, these beer battered fish and chips are sure to hit the spot.
Why You Will Love This Fish and Chips Recipe
- Perfectly Crispy Texture: The combination of self-rising flour, Guinness stout and seltzer creates a light, crispy batter that coats the fish perfectly.
- Pub-Style Fish and Chips at Home: Recreate the authentic experience of beer battered fish and chips right in your kitchen, without needing to visit a restaurant.
- Great for Casual Dinners or Entertaining: Whether it’s a family dinner or a game day feast, these crispy fish and chips are a crowd-pleaser.
- Customizable with Your Favorite Sides and Sauces: Pair your beer battered fish and chips with tartar sauce, malt vinegar and/or lemon. Serve with coleslaw and/or mushy peas.
Best Fish for Fish and Chips
Fish and Chips is by far Britain’s most popular culinary traditions. Yes, there are fierce debates over which fish is best.
- Haddock has more flavor than cod. In addition, the thinness of the haddock filets allow for a more consistent fry. The long length of haddock filets will make for a perfect fried fish sandwich! Haddock will fry much quicker than cod.
- Cod is another popular choice for use in Beer Battered Fish and Chips. It has a milder flavor, and is a a bit firmer and thicker, than haddock.
- Pollock, halibut, tilapia, catfish, sole, snapper, mahi mahi, perch, flounder, grouper, and mackerel are great alternatives to haddock or cod.
Ingredient Substitutions
- Canola or Peanut Oil: Vegetable oil or beef tallow can be used.
- Self-Rising Flour: If you do not have, combine all-purpose flour with 1½ teaspoons baking powder.
- Rice Flour: Cornstarch is the best substitute.
- Guinness Stout: Alternatively, use a light lager, pilsner, or sparkling water for non-alcoholic version.
- Russet Potatoes: Substitute with Yukon gold or sweet potatoes.
How to Make Chips (Fries)
Double-frying is key. Follow these steps to create an incredible batch of thick-cut fries for Fish and Chips:
- Cut the potatoes into uniform chips (usually a bit larger than a cut for regular french fries).
- Soak the cut potatoes in cold water for at least fifteen minutes (this will help to release starch and make for a crispier fry).
- Rinse and pat the potatoes dry prior to submerging into the oil.
- Do NOT crowd the fryer (fry in batches).
- For an authentic flavor, fry in beef tallow.
- Double-fry the potatoes for a crispier fry.
- First fry should be for 4-5 minutes at 325°F (163°C).
- Allow the fries to drain on paper towels or a cooling rack, after the first fry.
- Place in the freezer to cool, or cool to room temperature.
- Increase the oil temperature for the second fry to 375° and fry until golden brown.
- Lay the chips (fries) on a baking rack to drain excess grease.
- Salt the chips immediately out of the fry.
How to Fry Beer Battered Fish
- Pat the fish dry prior to dredging in flour.
- Season the fish filets on both sides with salt.
- Dredging in seasoned flour will help the batter adhere to the fish.
- Ensure the oil is not too hot when frying the fish (temperature should be approximately 350°F (177°C)).
- Hold the fish up in the batter to allow the excess to fall.
- Gently lower the fish into the oil using a back and forth motion to allow the batter to “puff” up (this will help the fish from sticking to the bottom).
How to Serve and How to Store with Fish and Chips
- Serve these Beer Battered Fish and Chips with malt vinegar, tartar sauce and plenty of lemon wedges.
- Pair with coleslaw.
- Store leftovers in the fridge for up to a day.
- Reheat in a 350°F (177°C) oven for about 6-8 minutes, or in the air fryer.
- Repurpose leftover fried fish into fish cakes by blending the leftovers with an egg, forming into a cake and deep frying.
Frequently Asked Questions
- Why does the beer need to be cold? Cold beer helps create steam when it hits hot oil, which makes the batter light and crispy.
- Can I use frozen fish? Yes, but thaw completely and pat very dry before dredging and battering.
- Can I make this in the air fryer? You can air fry the fries, but traditional beer battered fish does best in oil for the crispiest texture.
- Why double fry the potatoes? The first fry cooks the inside. The second fry crisps the outside for that classic fish and chips texture.
More Fried Fish Recipes to Love
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Beer Battered Fish and Chips
- Total Time: 50 minutes
- Yield: 3 –4 servings 1x
Description
There’s nothing quite like the satisfying crunch of perfectly fried Beer Battered Fish and Chips. This classic dish combines tender white fish with a light, crispy batter made from self-rising flour, and Guinness stout, giving it an irresistible texture and flavor.
Ingredients
- 1 1/2 pounds haddock or cod filets
- 1/4 teaspoon salt, for seasoning fish
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 2 to 3 large russet potatoes
- oil for deep frying, canola or peanut
- optionally, use beef tallow for frying
For the Beer Batter:
- 1 cup self-rising flour
- 1/4 cup rice flour or cornstarch
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoons paprika
- 1/2 cup Guinness stout or beed, cold
Homemade Tartar Sauce (Optional):
- 3/4 cup mayonnaise
- 1/4 cup minced cornichons
- 1 tablespoon minced white or yellow onion
- 1 tablespoon fresh dill, minced
- 1 tablespoon fresh parsley, minced
- zest and juice of 1/2 lemon
- pinch of salt and black pepper
Instructions
- Peel the potatoes and cut into thick chips.
- Soak the fries in cold, salted water for at least 15 minutes.
- Heat to 325°, enough oil in large pot, or deep fryer for a deep fry.
- Rinse the potatoes and pat fully dry.
- Add the potatoes to the oil and fry for 4-5 minutes (fry in batches, if necessary).
- Remove the fries with a slotted spoon and allow to drain on paper towels or a cooling rack.
- Place the chips in freezer to chill, or allow to come to room temperature.
- While the chips cooling, prepare the batter by whisking together the self-rising flour, rice flour, salt, garlic powder and paprika.
- Gradually add in the stout or beer to form a pancake-like batter. If the batter seems to thin, add in a touch more flour. If too thick, add in a bit more stout or beer. Place the batter in the fridge to chill for about 15 minutes.
- On a separate plate or platter, combine 1/3 cup flour with the 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1 teaspoon paparika.
- Pat the fish dry and season on all sides with salt.
- Heat the oil to 350°F (177°C).
- Working with one filet at a time, dredge the fish on both sides in the seasoned flour, then fully coat in the beer batter. You may have to fry the fish in batches. Coat only those you can fit in the fryer.
- Allow any excess batter to drip from the coated fish.
- Add the fish to the fryer using a back and forth motion to firm up the batter before releasing.
- Allow the fish to fry until golden brown on both sides. Turn as needed in the fryer.
- Drain on a sheet pan fitted with a cooling rack.
- Once all the fish has been fried, turn the heat up on the oil to 375°F (190°C).
- Add the fries and fry until golden brown (do this in batches, if needed).
- Remove with a slotted spoon onto a sheet pan fitted with a cooling rack or paper towels.
- Salt immediately.
- Serve the fish and chips with malt vinegar and/or with coleslaw, homemade tartar sauce and lemon wedges.
- ENJOY!
Notes
- Haddock or cod are the most popular choices for fish and chips.
- Use a candy thermometer to ensure the oil is at the right temperature.
- The stout or beer should be chilled.
- Seltzer water or club soda are great alternatives to using stout or beer.
- Chill the batter for at least 15 minutes.
- Serve the fish and chips immediately for best results.
- Prep Time: 20
- Cook Time: 30 minutes
- Category: Dinner, Fish and Seafood
- Method: Moderate
- Cuisine: British, American
Nutrition
- Serving Size: 1 serving
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