Classic Beer Battered Fish and Chips are salty, savory, and full of flavor! Serve it up with tartar sauce, fresh squeezed lemon, and malt vinegar for an amazing meal!
We’re making beer battered fish and chips today, and you know this is going to be delicious. Cod fish is breaded and fried right on the stovetop, while the chips bake in the oven. Even the fish haters won’t be able to stop themselves from chowing down on this British favorite!
History lesson: It is thought that frying battered fish in oil came from the Western Sephardic Jewish immigrants from Holland. Fish and chips began in the UK in the 1860s. Less than 40 years later, there were more than 25,000 fish and chip shops all around the UK! It was an instant hit, and still is today!
Beer Substitutes:
You really don’t have to use beer. Beef broth and chicken broth would work. But my favorite substitution is soda: Sprite, Dr. Pepper, Coca Cola, and even Root Beer!
Can I use frozen fish for beer battered fish and chips?
You can use frozen fish, but you want to make sure it is completely thawed and excess moisture is blotted dry with a paper towel before cooking.
Fish Options:
Halibut and Cod are the most common fish used in fish and chips. However, you can use practically any white fish!
Storage and Reheating Instructions:
Fish and chips is best eaten fresh. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven preheated to 350 degrees Fahrenheit until warmed through.
If you like this recipe, you may be interested in these other savory fish recipes:
- Easy Lemon Baked Cod Fish
- Easy Fish Tacos
- Quick and Easy Sea Bass with Avocado Salsa
- Battered Cod Fish Tacos
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Beer Battered Fish and Chips
- 1 quart vegetable oil
- 4 large russet potatoes
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 to 1 1/2 cups beer
- 2 pounds cod fish sliced into strips
- additional salt to taste
- Heat vegetable oil in a large pot over medium heat to 350 degrees Fahrenheit. Monitor the temperature closely.
- Meanwhile, peel and slice potatoes into wedges or strips (fries). Pat them dry.
- In a medium-sized mixing bowl make the beer batter by whisking together flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in beer until combined and smooth.
- Working in 2 to 3 batches, add potatoes to vegetable oil and fry until potatoes are soft, about 3 to 4 minutes per batch. Remove from oil and transfer to a paper towel lined plate to drain. Monitor the temperature and adjust heat as necessary to maintain a temperature near 350 degrees.
- Dip cod fish into batter to coat and then place directly into the hot oil. Fry until golden brown and flaky, flipping halfway through, about 3 to 4 minutes per side. Remove from oil and transfer to a paper towel lined plate to drain.
- Return potatoes to the 350 degree oil and fry a second time for 2 to 3 minutes until crisp. Remove from oil and transfer to paper towel lined plate and season with salt to taste. Serve hot.
- Fish and chips is often served with lemon wedges, malt vinegar, and/or tarter sauce.
- Instead of beer, you can also substitute milk, buttermilk, or a dark soda like coca cola.Â
Nutrition
