Crispy Homemade Beer Battered Fish and Chips

Ingredients

• 907 g (2 lb)firm white fish (cod, haddock or pollock), cut into 4 portions
• 60 g (1/2 cup)plain flour, for dredging
• Kosher salt and black pepper, to tasteKosher salt and black pepper
• 180 g (1 1/2 cups)plain flour, for the batter
• 30 g (1/4 cup)cornflour
• 2 teaspoons (about 10 g)baking powder
• 1 1/2 teaspoons (about 9 g)Kosher salt
• 1 teaspoon (about 2 g)paprika (optional)
• 355 ml (12 oz)cold beer (lager or pilsner)
• 1.42 litres (48 oz)neutral oil, for frying (rapeseed, peanut or vegetable)

Instructions

1. 1

   Prepare the fish

   Pat the fish portions completely dry and season with salt and pepper. Put the 60 g of dredging flour in a shallow dish.

2. 2

   Heat the oil

   Pour oil to a depth of 5 cm into a large Dutch oven and heat it to 182°C. Use a thermometer to check the temperature.

3. 3

   Mix dry ingredients

   While the oil heats, whisk 180 g flour, the cornflour, baking powder, salt and paprika, if using, in a large bowl.

4. 4

   Make the batter

   When the oil reaches temperature, pour the ice-cold beer into the dry ingredients and whisk gently just until combined. Do not overmix.

5. 5

   Coat the fish

   Coat one piece of fish in the plain flour and shake off the excess, then dip it fully into the beer batter.

6. 6

   Fry until crisp

   Carefully lower the battered fish into the hot oil. Fry two pieces at a time for 5–7 minutes, turning halfway, until deep golden brown and crisp.

7. 7

   Drain and season

   Lift the fish out with a slotted spoon and drain it on a wire rack. Season immediately with a pinch of salt.

8. 8

   Fry the next batch

   Before frying the next batch, make sure the oil has returned to 182°C. Serve the fish immediately.

What is beer-battered fish?

Beer-battered fish is a familiar fish-and-chips style in which fish is dipped in a flour-based batter and fried. Fish and chips has roots in Britain, while this version uses a cold lager or pilsner in the coating.

Cornflour and baking powder help make the batter light and crisp, and the plain-flour dredge gives it a dry surface to cling to. The method keeps the focus on a crisp shell and tender white fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 42g protein, 51g carbs, 25g fat.

The fish supplies most of the protein, while the flour and cornflour provide most of the carbohydrates. The frying oil contributes much of the fat; the actual amount absorbed will vary. Serve a portion with vegetables or salad alongside chips to add balance and variety to the plate.

Choose and prepare the fish

Firm fish: Cod, haddock and pollock are suggested because they hold together during coating and frying. Cut the fish into four portions as directed.

Dry surface: Pat each portion thoroughly before seasoning and dredging. Excess surface moisture can make the coating harder to adhere evenly.

Keep the batter cold

Cold beer: Add the beer only once the oil is at temperature, so the batter is ready to use just before frying. Whisk gently and stop as soon as the dry ingredients are incorporated.

Light mixing: A few small lumps are preferable to prolonged whisking. Overmixing can make the coating less delicate.

Get the oil temperature right

Thermometer check: Heat the oil to 182°C and use a thermometer rather than relying on appearance alone. Keep the temperature in mind throughout frying.

Between batches: Fry two portions at a time, then wait for the oil to return to 182°C before adding more fish. This follows the recipe's timing and helps each batch cook consistently.

Look for golden, crisp coating

Colour cue: Fry each batch for 5–7 minutes, turning halfway, until the batter is deep golden brown and crisp. The exact time can vary with the size of the portions, so use the colour and crispness as cues.

Drain well: Transfer the fish to a wire rack rather than letting it sit in oil. Add the finishing pinch of salt while the coating is hot.

Serve it straight away

Fresh from the fryer: The coating is at its crispest immediately after cooking, so have the plates and sides ready before frying the final batch.

For a classic plate, serve with chips and a simple green vegetable or salad. A sharp or creamy dipping sauce can be offered alongside.

Recipe notes & tips

• Pat the fish thoroughly dry before seasoning and dredging.
• Use a thermometer to bring the oil to 182°C and check it between batches.
• Keep the beer cold until it is time to mix the batter.
• Whisk the batter only until the dry ingredients are just combined.
• Fry in batches of two so the pieces have room in the oil.
• Drain the fried fish on a wire rack and salt it while hot.

Variations

• Use haddock: Swap it in for the cod or pollock while keeping the same method.
• Use pilsner: Choose a cold pilsner for the beer in the batter.
• Add paprika: Include the optional paprika for a subtle savoury note.
• Choose rapeseed oil: Use it as the neutral frying oil in place of vegetable oil.
• Serve with chips: Pair the fish with chips for a classic fish-and-chips-style meal.

Common mistakes to avoid

• Wet fish: Pat the portions completely dry before dredging so the flour and batter can coat them.
• Overmixed batter: Stop whisking as soon as the ingredients are combined.
• Oil too cool: Check the oil reaches 182°C before adding the fish.
• Crowded pan: Fry only two pieces at a time as directed.
• Rushed next batch: Let the oil return to 182°C before frying more fish.
• Soggy coating: Drain the fish on a wire rack and serve it immediately.

How to store

For the best crispness, eat the fish as soon as it is cooked. Refrigerate leftovers in a sealed container for up to 2 days and reheat in an oven until hot; the coating may not be as crisp as when freshly fried.

Frequently asked questions