Crispy Beer-Battered Fish and Chips Recipe

Name: Crispy Beer-Battered Fish and Chips Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 fillets cod or haddock (about 180-200g each); 1 cup all-purpose flour (plus extra for dusting); 1 can cold beer (about 355ml); 1 tsp baking powder; 4 large russet potatoes (peeled and cut into thick strips); as needed vegetable oil (for frying); to taste tartar sauce or malt vinegar

70 min 4 servings Medium

All Recipes

Crispy Beer-Battered Fish and Chips Recipe

Discover the secret to crispy beer-battered fish and perfectly twice-fried chips with our step-by-step guide.

Prep

30 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

Few dishes epitomize comfort food quite like fish and chips. Originating from the UK, this beloved meal has found its way into the hearts (and stomachs) of Canadians everywhere. At its core, fish and chips is a simple yet satisfying dish: fresh fish coated in a light, crispy beer batter paired with golden, twice-fried chips. The key to a perfect fish and chips lies in the preparation and cooking techniques. Using a cold beer in the batter creates a light and crispy coating that clings beautifully to the fish. Meanwhile, twice-frying the chips ensures they are delightfully crispy on the outside and fluffy on the inside.

Ingredients

Servings

For the Fish

For the Chips

For Serving

Instructions

Prepare the Chips

Peel and cut the potatoes into thick strips. Soak in cold water for 30 minutes to remove excess starch.

Pro tip: This step helps achieve crispy fries.

Make the Batter

In a large bowl, whisk together 1 cup flour, baking powder, and cold beer until smooth. The batter should be slightly thick but still runny.

Pro tip: Keep the batter cold by placing the bowl over a larger bowl filled with ice.

First Fry the Chips

Heat oil in a deep fryer or large pot to 325°F (163°C). Drain and dry the potatoes thoroughly. Fry in batches for 4-5 minutes until soft but not coloured. Remove and drain on paper towels.

Pro tip: Do not overcrowd the pot to ensure even cooking.

Prepare the Fish

Pat the fish fillets dry with paper towels. Lightly dust with flour, shaking off excess.

Pro tip: This helps the batter adhere to the fish.

Fry the Fish

Increase oil temperature to 350°F (177°C). Dip each fillet in the batter, letting excess drip off, then carefully lower into the hot oil. Fry for 6-8 minutes until golden and cooked through. The internal temperature should reach 145°F (63°C).

Pro tip: Fry in small batches to maintain oil temperature.

Second Fry the Chips

Increase oil temperature to 375°F (190°C). Fry the par-cooked chips again for 2-3 minutes until golden and crispy. Drain on paper towels and season with salt.

Pro tip: Serve immediately for best texture.

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Tips & Tricks

<ul><li>Use a cold beer for a lighter, crispier batter.</li><li>Twice-frying the chips ensures they are crispy on the outside and fluffy inside.</li><li>Keep fried batches in a warm oven to maintain crispiness.</li><li>Ensure oil is at the correct temperature for perfect results.</li></ul>

Serving Suggestions

Serve your beer-battered fish and chips with a side of tartar sauce or malt vinegar for authentic flavour. Pair it with a fresh coleslaw or mushy peas for a complete meal. To make ahead, prepare the batter and cut the potatoes in advance, storing them separately in the fridge. Fried fish is best eaten fresh, but you can keep it warm and crisp in a low oven (around 93°C/200°F) for up to 30 minutes.