This Beer Battered Fish and Chips recipe brings back all sorts of wonderful childhood feels. Seriously, one could find a fish fry happening 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, approximately five pieces
- 2 to 3 large russet potatoes
- oil for deep frying
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder, optional
- 1/2 teaspoon garlic powder, optional
FOR THE BEER BATTER:
- 1 1/2 cups all-purpose flour, plus more for dredging
- 1 teaspoon baking powder
- 1 teaspoon salt
- 10 to 12 ounces beer
HOMEMADE TARTAR SAUCE (OPTIONAL)
- 3/4 cup mayonnaise
- 1 tablespoon dill relish
- 1 teaspoon dill relish liquid
- 1 tablespoon sweet relish
- Cut the potatoes into the desired fry cut, can be peeled or unpeeled.
- Soak the fries in cold water for at least 15 minutes.
- While the fries are soaking, prepare the beer batter.
- Whisk together the flour, baking powder and salt.
- Whisk in the beer, at little at a time until you reach a thin pancake-like batter.
- Cover and place in fridge.
- Heat to 325°, enough oil in large pot, or deep fryer for a deep fry.
- Preheat oven to 200°.
- Rinse the potatoes and thoroughly dry on paper towels.
- Add the potatoes to the oil and fry for about five minutes. (Fry in batches, if necessary).
- Remove the fries with a slotted spoon and allow to drain on paper towels.
- Turn up the heat on the oil.
- Add the fries back to the pot and fry until golden brown.
- Remove with a slotted spoon onto a baking rack sheet pan set up.
- Salt immediately.
- Transfer fries to the warmed oven (they should remain on the rack).
- Grab the fish filets from the fridge, pat dry.
- Season both sides with kosher salt and black pepper. Onion and garlic powder are optional.
- Add enough flour on a plate for a light dredge.
- Working with one filet at a time, dredge the fish on both sides in the flour then fully coat with the beer batter.
- Allow any excess batter to drip from the coated fish.
- Using the same oil we made the chips, at 350°, add the fish to the fryer using a back and forth motion to firm up the batter before releasing.
- Fry the fish in batches, depending on the size of your fryer (I was able to fry two at a time).
- Allow the fish to fry until golden brown on both sides. Turn as needed in the fryer.
- Drain on a baker’s rack and add to the warmed oven with the chips while you prepare and fry the remaining filets.
- Serve with coleslaw, homemade tartar sauce (mix all of the ingredients listed above), malt vinegar and lemon wedges.
SEE POST FOR TIPS AND NOTES!
- Prep Time: 20
- Cook Time: 30 minutes
- Category: Dinner
- Method: Easy
- Cuisine: British
- Serving Size: 1 serving
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