Beer Battered Fish and Chips is such a classic. The flavor of beer adds so much to these fish and chips.
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Fried Fish Recipe
This is a recipe for those who love crispy beer batter fish. This fried fish recipe makes a tasty meal to enjoy on any day.
What Makes Beer Battered Fish And Chips Such a Comfort Food?
This dish is a delightful combination of textures and flavors. The fish is incredibly succulent with a crispy casing, thanks to the fish and chips batter recipe. Then, of course, there’s nothing better than some fried potato pieces that have the perfect touch of salt.
Both components of the dish are delicious when they are hot, fresh, and crispy. Indulging in some scrumptious fried food every now and then is genuinely one of life’s best experiences!
Why You Should Try This Recipe
Making fish and chips at home is effortless with this recipe. You no longer have to limit your enjoyment of this dish to restaurants.
Soaking the potatoes is the most time-consuming step, but after that, you can prepare the beer batter in just a few minutes. Moreover, frying the fish and chips is a quick process.
This recipe for crispy beer battered fish has a classic flavor due to the beer batter. However, it is also simple enough to customize if you want to mix in black pepper, garlic powder, or other spices with the flour.
What Types of Fish Can You Use In This Recipe?
This recipe recommends cod, but you could use other types of white fish fillet. I do recommend a firm fish because the batter is a little heavy, and it may break fish thin pieces of fish.
For instance, you can make a delicious beer battered halibut, hake, haddock, or tilapia. Moreover, if you’re someone who would prefer a beer battered catfish, then you can certainly try that too!
If you are using frozen fish, I recommend you thaw the fish completely. Then blot off the extra moisture the best you can with paper towels. This way, the batter will stick to the fish.
Ingredients You Will Need
Here is a list of the Beer Battered Fish and Chips recipe ingredients. The exact measurements can be found in the printable recipe card below.
- White cod
- All-purpose flour
- Russet potatoes
- Vegetable oil for frying
Best Oil for Frying Fish
You will cook this fish in hot oil. People always ask me what type of oil should you use. I recommend a couple of different types of oil for deep-frying fish.
I personally love frying in peanut oil when I can buy it on sale. When I can’t find peanut oil on sale, my second choice is to use regular vegetable oil or canola oil.
I recommend T-fal FR8000 Oil Filtration Ultimate EZ Clean Easy to clean 3.5-Liter Fry Basket Stainless Steel Immersion Deep Fryer. This will help you to filter the oil and use it for something else. Often when you fry food the grease becomes dirty. If you filter the oil, you can remove the particles that will burn.
The oil will last longer if you can remove particles that are often too small to remove with a slotted spoon.
If you don’t have a deep fryer, you can use a large Dutch oven or heavy bottomed pot. You’ll also need a thermometer to monitor the oil temperature.
How to Make Fish and Chips
To make the French fries (chips):
- Peel, rinse, and cut potatoes into sticks.
- Place potatoes into a bowl of water and soak for 1 to 2 hours.
- Remove potatoes from water and blot with paper towels until mostly dry.
- Fry potatoes for 4 to 5 minutes and place them on a wire rack for a minute or two.
- Place the semi-cooked potatoes back into the hot oil and fry until golden and crisp.
- Remove the fried potatoes from the oil and place them onto a wire rack.
- Season the potatoes with salt.
To make the batter and fry the fish:
- Whisk flour and salt in a bowl and make a well in the center.
- Mix milk with egg, and add it to the center of the well, and beat until aerated.
- Heat oil to 375°F.
- Slice fish into strips.
- Add beer to the batter and stir to combine.
- Dip and coat fillets with batter and place them into the oil.
- Fry the fish for about 2 to 3 minutes per side, or until they turn a light golden brown, turning once, and place them on paper towels to drain.
What to Serve with Fish and Chips
Here are some great sides and sauces to go with fish and chips:
It’s entirely up to you how you want to enjoy your fish and chips. Different cultures have their own unique ways of enjoying this dish. However, if you need some ideas, I’ve got you covered!
For instance, if you prefer to serve your fish and chips with side dishes that are typically popular in the U.S., you can pair them with homemade coleslaw, hush puppies, pickles, tartar sauce, or pickled red onions.
You can also enjoy them as British folks do by serving them with mushy peas, buttered bread, curry sauce, baked beans, or simply salt and vinegar. Many sides for fish and chips are either tangy or creamy, which balances the crispy fish and potatoes.
How to Store Beer Battered Fish
Fried fish is definitely the best quality when you enjoy it immediately! But if you happen to have extras left over, don’t worry. You can save them. First, try to remove any excess oil from the exterior of the fish. The less oily they are, the less soggy they will be in the refrigerator.
Next, transfer them to an airtight container or resealable gallon-sized bag and move them to the fridge. Enjoy them for up to 4 days!
What’s the Best Way to Reheat Battered Fish?
I suggest reheating the battered fish in the oven to retain a crispy texture. Make sure to preheat your oven to 350°F. Bake the fish for about 10-12 minutes, flipping them over halfway through the cooking time.
I hope you give this recipe a try! I know you will be amazed at the flavor of homemade beer batter fish and chips.
More Beer Batter Recipes
Favorite Fish Recipes
- Air Fryer Salmon Almondine
- Baked Salmon
- Baked Scallops
- Bloomin Fried Shrimp
- Killer Shrimp
- Pan Fried Salmon
- Maryland Crab Cakes
- Poached Fish
- Seafood Bisque
- Shrimp Remoulade
Thanks to Dennis Miller, for this recipe.
Beer Battered Fish and Chips
Beer Battered Fish
- 1 pound white cod* or other firm fish
- 2 cups all-purpose flour
- 1 egg
- 5 ounces milk
- 5 ounces beer flat
- ½ teaspoon salt
- vegetable oil for frying
- 2 pounds Russet potatoes
Beer Battered Fish
- Mix flour and salt in a bowl and make a well in the center.
- Mix milk with egg slowly. Add the mixture to the center of the flour well and beat until aerated. Set aside.
- Heat oil to 375 degrees F.
- Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips.
- When oil is up to temperature, add beer to the batter and mix in.
- Dip and coat fillets with batter** and place them into oil, a few at a time.
- Fry to a light golden brown, turning once.
- Remove fish from the oil and place on paper towels to drain. To keep pieces hot, they can be placed in a 300 degree F oven while the balance is frying.
- Peel and rinse potatoes.
- Cut potatoes horizontally into 4 or 5 strips.
- Cut potatoes into sticks.
- Place potatoes into a bowl of water, and soak for 1 to 2 hours.
- Remove potatoes from water, and shake off excess water, and blot with paper towels until mostly dry.
- Fry potatoes for 4 to 5 minutes, and place on a wire rack, for a minute or two.
- Place the semi-cooked potatoes back into the hot oil and fry until golden and crisp. Remove from oil and place onto a wire rack.
- Season potatoes with salt.
- Place fish and chips on plates and sprinkle with a little salt and malt vinegar and enjoy. Please, "NO" ketchup.