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Beer Battered Fish and Chips



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It’s that time of year again! Mardi Gras is the start of the lenten season. This Beer Battered Fish and Chips recipe brings back all sorts of wonderful childhood feels. Seriously, one could easily find a Friday night fish fry during lent, in almost every church and fire hall.

Southern living has got me yearning for a good fish fry. Honestly, no offense but, Southerners just do not do it like we Northerners do! The batter is thin, creating a light and crispy crust. The fish is incredibly flaky, and tender and the chips are double-fried to perfection!

A box of Beer Battered Fish and Chips served with lemon wedges, tartar sauce and malt vinegar.
Serve the Fish and Chips with malt vinegar, lemon wedges and homemade tartar sauce.

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. Honestly, check out the comment section of my TikTok video! Cod and Haddock tend to be the leading candidates.

Haddock vs. Cod

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.

Other Types of Fish for Fish and Chips

If you are not a fan of haddock, cod or pollock, try using any of the following fish varieties to prepare Fish and Chips:

  • Pollock
  • Halibut
  • Tilapia
  • Catfish
  • Sole
  • Snapper
  • Mahi Mahi
  • Perch
  • Flounder
  • Grouper
  • Mackerel

Let’s Talk Beer and Batter

What type of beer you use in the batter is really a matter of preference. Light beer will give you a lighter batter. Whereas, lager will lend to a heavier batter, with a deeper, depth of flavor.

Use these tips to form the most perfect beer batter:

  • Do NOT whisk in all of the beer in at one time, adding gradually is key.
  • The batter should have a thin, pancake-like batter consistency.
  • No need to allow the batter the batter to rest

Tips for Making Crunchy Chips

It is highly recommended to fry the chips before you fry the fish for a few reasons:

  • Cooking Time: Potatoes take longer to cook than fish, especially when double-frying. By starting with the chips, you can ensure they have enough time to cook until they’re crispy and golden brown, without overcooking the fish.
  • Oil Flavor: Frying the chips first avoids the chips from tasting “fishy,” as would be the case the fish was fried first.
  • Keep Warm: The chips can better maintain their integrity while being kept in the oven to keep warm.
  • Serving Timing: Typically, fish cooks faster than chips. Frying the chips first allows you to have both components ready to serve at the same time.

How to Make Chips

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 3-4 minutes at 325°.
  • Allow the fries to drain on paper towels 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.
  • Place the chips in a warmed oven (200°), while you prepare the fish.

How to Fry Fish

Follow these steps to ensure a light coating on the fish and a tender and flaky inside:

  • Pat the fish dry prior to dredging in flour
  • Season the fish filets on both sides with salt and pepper (use other spices to your liking).
  • Dredging in 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°).
  • 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

Homemade coleslaw is a perfect accompaniment to Beer Battered Fish and Chips. Additionally, do NOT forget the malt vinegar and tartar sauce. Serve with plenty of lemon wedges, too!

As you may already know, leftover Fish and Chips are not going to be quite as good as they were coming out of the fry. Any leftovers should be stored in the fridge and reheated the next day. The best way to reheat is to deep fry in oil, or fry in a hot pan with a touch of oil. Alternatively, bake in the oven.

Get even more creative and make fish cakes. Blend the leftovers. Mix with an egg. Form into a cake and fry!

Air Fryer Fish and Chips

We all know that the traditional British version of Beer Battered Fish and Chips can be quite unhealthy. So, if you are looking for a healthier Fish and Chips recipe, try my Air-Fryer Fish and Chips. This healthier version of Fish and Chips will save on calories and fat, yet still be full of flavor, and incredibly satisfying!

More Fried Fish Recipes to Love

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a table covered with waxed newspaper displaying three pieces of beer battered fish and chips with a bowl of tarter sauce, a bowl of ketchup and a bottle of malt vinegar in the background

Beer Battered Fish and Chips


This Beer Battered Fish and Chips recipe brings back all sorts of wonderful childhood feels. Seriously, one could find a Friday night fish fry in almost every church, and fire hall, within our community of Southwestern Pennsylvania.

The beer batter is super light and crispy. The fish, so flaky and tender. Not to mention, the incredibly crunchy double-fried chips!


  • 1 1/2 pounds haddock or cod filets 
  • 2 to 3 large russet potatoes
  • oil for deep frying
  • optionally, use beef tallow for frying

For the Beer Batter:

  • 1 cup all-purpose flour, plus more for dredging
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 10-ounces cold, light beer or lager

Homemade Tartar Sauce (Optional):

  • 3/4 cup mayonnaise 
  • 1 tablespoon stoneground or Dijon mustard
  • 1 tablespoon dill relish
  • 1 teaspoon dill relish liquid
  • 1 tablespoon sweet relish


  1. Peel the potatoes and cut into thick chips.
  2. Soak the fries in cold water for at least 15 minutes.
  3. Heat to 325°, enough oil in large pot, or deep fryer for a deep fry.
  4. Rinse the potatoes and pat dry.
  5. Add the potatoes to the oil and fry for 3-4 minutes (fry in batches, if necessary).
  6. Remove the fries with a slotted spoon and allow to drain on paper towels.
  7. Place the chips in freezer to chill, or allow to come to room temperature.
  8.  While the chips are cooling, in a large bowl, whisk together the flour, baking powder and salt. Set aside.
  9. When ready for the second fry on the chips, preheat the oven to 200°.
  10. Turn up the heat on the oil to 375°.
  11. Once the oil is heated, add the fries to the oil and fry until golden brown (do this in batches).
  12. Remove with a slotted spoon onto a sheet pan fitted with a cooling rack.
  13. Salt immediately.
  14. Transfer fries to the warmed oven.
  15. Reduce the temperature of the oil to 350°.
  16. Grab the fish filets from the fridge, pat dry.
  17. Season both sides with salt and black pepper. 
  18. Finish the batter for the fish by whisking in the cold beer until you achieve a thin, pancake-like batter.
  19. Add enough flour on a plate for a light dredge.
  20. Working with one filet at a time, dredge the fish on both sides in the flour, then fully coat in the beer batter.
  21. Allow any excess batter to drip from the coated fish.
  22. Add the fish to the fryer using a back and forth motion to firm up the batter before releasing.
  23. Depending on the size of your fryer, you may have to fry the fish in batches.
  24. Allow the fish to fry until golden brown on both sides. Turn as needed in the fryer. 
  25. Drain on a sheet pan fitted with a cooling rack. Add to the warmed oven with the chips, while fry the remaining fish filets.
  26. Serve traditionally with malt vinegar and/or with coleslaw, homemade tartar sauce and lemon wedges.
  27. ENJOY!

Are you craving Fish and Chips? Then, you are going to love this Beer Battered Fish and Chips Recipe! #fishandchips #fishrecipe #dinnerideas #cookingtiktok

♬ All Around the World(La La La) – R3hab / A Touch of Class


  • 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.
  • Fry the chips and keep warm in the oven while you prepare the fish.
  • Use beer that has been chilled.
  • No need to allow the batter to rest. Use immediately.
  • 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


  • Serving Size: 1 serving

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A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.

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