Crispy Beer Battered Fish and Chips (Pub-Style Recipe)

There’s a reason beer battered fish and chips has been a pub favorite for generations. This classic dish is comfort food at its best. You get crispy, golden batter wrapped around tender, flaky fish, served with hot, perfectly cooked chips.

It’s an easy dinner that the whole family will love. Once you master this pub-style fish and chips recipe, you may never want takeout again.

This guide walks you through everything you need to know to make restaurant-quality beer battered fish and chips at home. From picking the best fish and beer to frying at the right temperature, this is a recipe you’ll come back to again and again.

Best Fish to Use for Beer Battered Fish

Choosing the right fish makes a big difference in flavor and texture. Traditional fish and chips use mild white fish that flakes easily when cooked.

Best options include:

• Cod – The classic choice with a clean taste and large flakes
• Haddock – Slightly sweeter and softer than cod
• Pollock – A budget-friendly option that fries very well

Choose fillets that are firm and evenly thick so they cook evenly. Fresh fish works best, but good-quality frozen fish is fine if fully thawed and patted dry. Avoid thin or delicate fish, as they can overcook before the batter turns crispy.

Choosing the Right Beer for Beer Batter

The beer you use affects both the taste and texture of the batter. Light beers work best for crispy beer battered fish.

A mild lager or pilsner adds bubbles without overpowering the fish. Dark beers or strong IPAs can taste bitter and heavy, which isn’t ideal for classic fish and chips. If you don’t want to use alcohol, non-alcoholic beer or sparkling water also works, though the flavor will be a bit lighter.

No matter what you choose, make sure the beer is ice-cold. Cold batter helps create a crisp coating.

Ingredients You’ll Need

This beer battered fish and chips recipe uses simple ingredients that create pub-style results.

For the fish and batter:

• White fish fillets (cod, haddock, or pollock)
• All-purpose flour
• Cornstarch (for extra crispiness)
• Baking powder
• Salt and pepper
• Cold beer

For the chips:

• Russet potatoes (best for crispy outsides and fluffy centers)
• Neutral frying oil (vegetable, canola, or peanut oil)
• Salt for seasoning

Optional spices like paprika, garlic powder, or cayenne can add extra flavor, but the classic version keeps it simple.

How to Make Beer Battered Fish and Chips

Start with the chips. Peel the potatoes if you like, then cut them into thick sticks. Rinse them under cold water to remove extra starch, then soak for at least 30 minutes. This helps make the fries crispier.

Heat oil in a deep pot or fryer to about 325°F. Fry the potatoes in batches until tender but not brown. Remove and drain, then raise the oil temperature to 375°F for the final fry.

Next, make the batter. In a bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Slowly add the cold beer until the batter is thick but pourable, similar to pancake batter. Do not overmix.

Pat the fish dry and lightly coat with flour. Dip each piece into the batter, let the extra drip off, then carefully lower into the hot oil. Fry until golden brown and crispy, about 4–6 minutes, depending on thickness.

Finish the chips by frying them again at 375°F until deep golden and crisp. Season with salt right away.

Deep Frying Tips for Perfect Results

Keeping the oil at the right temperature is key. If the oil is too cool, the batter turns greasy. If it’s too hot, the batter browns before the fish cooks.

Do not overcrowd the pot, as this lowers the oil temperature. Drain fried fish on a wire rack instead of paper towels to keep it crispy. If frying in batches, keep cooked pieces warm in a low oven.

Oven and Air Fryer Options

Deep frying gives the best crispy fish and chips, but other methods can work.

For oven baking, place battered fish on a wire rack over a baking sheet and bake at a high temperature, flipping once. For air frying, spray the battered fish lightly with oil and cook in a single layer. These options are lighter, but they won’t be as crunchy as deep frying.

What to Serve with Beer Battered Fish and Chips

Classic sides complete the pub-style meal. Tartar sauce, malt vinegar, and lemon wedges are traditional choices. Coleslaw or mushy peas add freshness and balance.

Beer pairs perfectly, but sparkling water or lemonade also works well. Serve everything hot for the best flavor and texture.

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