I perfected my Best Beer Battered Fish with a simple batter that yields impossibly crispy, golden cod and a foolproof approach families will be asking for again.

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I still remember the first time I nailed the Best Beer Battered Fish, it felt like cheating. Using cod fillets and a very cold lager gives this Fish N Chips Recipe a light, lively crunch and flavor that makes everyone ask for seconds.

I won’t pretend I get it right every time, I’ve doused a tray or two in regret, but when it’s golden and crispy it’s worth every mess. This is the one I bring out for friends, the kind of dish that gets talked about all night, and yeah, you’ll wanna try it just to see why.

Ingredients

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Cod: Lean protein, low fat, flaky texture, great for muscle repair and satiety.
All-purpose flour: Mostly carbs, little protein, makes batter fluffy, not very nutrient dense though.
Cornstarch: Adds crispiness, mostly starch so more crunchy but low nutrition, gluten free.
Beer: Cold lager lightens batter, gives flavor and bubbles, contains carbs alcohol, not healthy.
Potatoes: Starchy carbs, some fiber and potassium, filling when fried, can be heavy on calories.
Vegetable oil: High fat, makes crispy fries, use light oil or peanut if you want.
Egg: Optional, adds richness and structure, gives batter more color and slight protein boost.
Lemon: Bright acidic squeeze, cuts grease and adds fresh sour contrast to fried fish.

Ingredient Quantities

1 1/2 lb (about 700 g) cod fillets, skinless and cut into 4 to 6 pieces

1 1/2 cups (about 190 g) all purpose flour, plus 1/4 cup extra for dusting the fish

1/4 cup (30 g) cornstarch (or rice flour) for extra crispiness

1 tsp baking powder

1 1/2 tsp kosher salt, plus more for seasoning the chips

1/2 tsp freshly ground black pepper

1/2 tsp smoked paprika or regular paprika, optional but nice

1 large egg (optional, makes the batter a bit richer)

12 fl oz (about 350 ml) very cold lager or pale ale

2 large russet potatoes (about 1.5 lb / 700 g), scrubbed and cut into chips

Vegetable oil or peanut oil for frying, enough for deep frying (about 4 to 6 cups / 1 to 1.5 L)

1 lemon, cut into wedges, for serving

Malt vinegar or good vinegar, for serving, to taste

How to Make this

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1. Cut the russet potatoes into chips, put them in cold water and soak at least 30 minutes to remove starch, then drain and pat very dry with kitchen towels.

2. Heat enough oil in a deep pot to deep fry (about 4 to 6 cups) and bring to 320 to 325 F; if you dont have a thermometer drop a small piece of bread in and it should take about 60 seconds to brown lightly.

3. Par fry the chips in batches at 320 to 325 F until soft but pale, about 4 to 6 minutes, remove to a wire rack or paper towel and keep them loose so steam escapes.

4. Make the batter: whisk together 1 1/2 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 1/2 tsp kosher salt, 1/2 tsp pepper and 1/2 tsp smoked paprika if using; beat in the egg if you want a richer batter, then slowly whisk in 12 fl oz very cold beer until the batter is thick but still pourable and slightly lumpy, dont overmix and keep it cold over an ice bath while you work.

5. Pat the cod pieces dry, toss them lightly in the extra 1/4 cup flour to help the batter cling, season the floured fish with a little salt, and set aside on a plate.

6. Raise the oil temp to 375 F for the final fry; test with a little batter drop which should sizzle and turn golden in 20 to 30 seconds.

7. Working in small batches so you dont crowd the pan, dip each floured cod piece in the beer batter, let excess drip off, then carefully lower into the 375 F oil; fry until deep golden and the fish flakes easily, about 4 to 6 minutes depending on piece size.

8. While frying fish, return the par-cooked chips to the 375 F oil for 3 to 5 minutes until deep golden and super crisp, remove and immediately season with kosher salt.

9. Drain fish and chips on a wire rack (not directly on paper towels if you can), squeeze lemon over the fish, serve right away with malt vinegar to taste and extra lemon wedges; tip keep cooked batches warm in a 200 F oven and dont overcrowd the fryer or the batter will go soggy.

Equipment Needed

1. Large heavy-bottomed pot or electric deep fryer (enough for 4 to 6 cups oil)
2. Instant-read or candy thermometer (for 320 to 375 F)
3. Sharp chef’s knife
4. Cutting board
5. Large bowl for soaking potatoes and a colander for draining
6. Mixing bowl and whisk (for batter)
7. Measuring cups and spoons
8. Wire rack set over a baking sheet (for draining and keeping warm)
9. Spider or slotted spoon plus tongs, and kitchen towels for patting dry

FAQ

Q: Can I use other fish besides cod? A: Yes, you can, use firm white fish like haddock, pollock, halibut or even tilapia. Thinner fillets cook faster so watch them closely, usually about 4 to 6 minutes until golden and flaky. Cod just gives that classic texture and flavor though.

Q: How do I keep the batter light and super crispy? A: Keep the beer very cold, mix the batter just until combined, and dont over mix, add the cornstarch or rice flour in with the flour for extra crunch. Dust the fish lightly with flour before dipping so the batter sticks. Fry at steady oil temps and dont crowd the pot, drain on a wire rack not paper so it stays crisp.

Q: What oil temp should I use and any frying tips? A: For the fish aim for about 350 to 375 F, use a thermometer and keep the temp steady by frying in batches. Use a neutral high smoke point oil like vegetable or peanut. For the chips, par cook them first at a lower temp then finish at a higher temp for a crispy outside and fluffy inside.

Q: Can I make this gluten free or skip the beer? A: Sure, swap in a gluten free all purpose flour and use a gluten free beer, or use very cold sparkling water or seltzer if you dont want alcohol. Keeping the cold bubbly liquid helps make the batter light.

Q: Can I make it ahead or reheat leftovers? A: Best fresh, but you can reheat fish in a 400 F oven on a wire rack for about 8 to 10 minutes to help crisp it again. Chips do best if you refry briefly or toss in a hot oven until crisp, they wont be exactly like freshly fried though.

Q: Any tricks for restaurant style chips? A: Soak the cut potatoes in cold water to remove extra starch, dry them well, then cook in two stages: a low temp until tender, rest, then a hot blast to crisp. Season right after the final fry and use russets for the best texture.

The BEST EVER Beer Battered Fish And Chips! Recipe Substitutions and Variations

Beer (lager or pale ale) – swap for very cold club soda or seltzer, or a nonalcoholic beer. The fizz is what makes the batter light so keep it icy, not warm.
All purpose flour + cornstarch – use rice flour (for extra crisp) or a 1:1 gluten free flour blend and tapioca starch instead of cornstarch. Rice flour gives a snappier crust, gf blends work but can be a bit more crumbly.
Cod fillets – use haddock, pollock, tilapia or another firm white fish like halibut. Haddock is the classic choice, pollock is cheaper, thicker fillets need a little longer fry time.
Russet potatoes – swap for Yukon Golds for creamier, tender chips, or sweet potatoes if you want a sweeter, earthier fry; frozen fries work too for lazy nights. Sweet potatoes may need a slightly longer fry to get crisp.

Pro Tips

– Keep the batter scrappy and cold. Chill the bowl over ice or use very cold beer, and don’t overwhisk — a few lumps are good. Cold batter puffs and crisps way better than room temp, so work quickly.

– Dry and lightly dust the fish first. Pat the fillets bone dry and toss in that extra flour so the batter actually clings. If the fish is even a little wet the coating will slide off.

– Fry in small batches and give the oil time to recover. Crowding drops the temp and makes things soggy, so fry fewer pieces at once and let the oil come back up between batches. Use a wire rack to rest fried food so steam escapes, paper towels will just steam it soft.

– For super-crisp chips, par fry then finish hot. Keep the par-cooked fries loose while they wait so they don’t stick, and finish at a higher temp right before serving. If you need to hold them, keep them in a low oven on a rack so they stay crisp not limp.

The BEST EVER Beer Battered Fish And Chips! Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I perfected my Best Beer Battered Fish with a simple batter that yields impossibly crispy, golden cod and a foolproof approach families will be asking for again.

Servings

servings

Calories

590

kcal

Equipment: 1. Large heavy-bottomed pot or electric deep fryer (enough for 4 to 6 cups oil)
2. Instant-read or candy thermometer (for 320 to 375 F)
3. Sharp chef’s knife
4. Cutting board
5. Large bowl for soaking potatoes and a colander for draining
6. Mixing bowl and whisk (for batter)
7. Measuring cups and spoons
8. Wire rack set over a baking sheet (for draining and keeping warm)
9. Spider or slotted spoon plus tongs, and kitchen towels for patting dry

Ingredients

1 1/2 lb (about 700 g) cod fillets, skinless and cut into 4 to 6 pieces
1 1/2 cups (about 190 g) all purpose flour, plus 1/4 cup extra for dusting the fish
1/4 cup (30 g) cornstarch (or rice flour) for extra crispiness
1 tsp baking powder
1 1/2 tsp kosher salt, plus more for seasoning the chips
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika or regular paprika, optional but nice
1 large egg (optional, makes the batter a bit richer)
12 fl oz (about 350 ml) very cold lager or pale ale
2 large russet potatoes (about 1.5 lb / 700 g), scrubbed and cut into chips
Vegetable oil or peanut oil for frying, enough for deep frying (about 4 to 6 cups / 1 to 1.5 L)
1 lemon, cut into wedges, for serving
Malt vinegar or good vinegar, for serving, to taste

Directions

Cut the russet potatoes into chips, put them in cold water and soak at least 30 minutes to remove starch, then drain and pat very dry with kitchen towels.
Heat enough oil in a deep pot to deep fry (about 4 to 6 cups) and bring to 320 to 325 F; if you dont have a thermometer drop a small piece of bread in and it should take about 60 seconds to brown lightly.
Par fry the chips in batches at 320 to 325 F until soft but pale, about 4 to 6 minutes, remove to a wire rack or paper towel and keep them loose so steam escapes.
Make the batter: whisk together 1 1/2 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 1/2 tsp kosher salt, 1/2 tsp pepper and 1/2 tsp smoked paprika if using; beat in the egg if you want a richer batter, then slowly whisk in 12 fl oz very cold beer until the batter is thick but still pourable and slightly lumpy, dont overmix and keep it cold over an ice bath while you work.
Pat the cod pieces dry, toss them lightly in the extra 1/4 cup flour to help the batter cling, season the floured fish with a little salt, and set aside on a plate.
Raise the oil temp to 375 F for the final fry; test with a little batter drop which should sizzle and turn golden in 20 to 30 seconds.
Working in small batches so you dont crowd the pan, dip each floured cod piece in the beer batter, let excess drip off, then carefully lower into the 375 F oil; fry until deep golden and the fish flakes easily, about 4 to 6 minutes depending on piece size.
While frying fish, return the par-cooked chips to the 375 F oil for 3 to 5 minutes until deep golden and super crisp, remove and immediately season with kosher salt.
Drain fish and chips on a wire rack (not directly on paper towels if you can), squeeze lemon over the fish, serve right away with malt vinegar to taste and extra lemon wedges; tip keep cooked batches warm in a 200 F oven and dont overcrowd the fryer or the batter will go soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.