Ever wondered how to make crispy beer-battered fish and chips like the ones at a restaurant? It’s easier than it looks. Below I share practical tips for battering, frying, and serving both the fish and the chips so you can get reliably crunchy, juicy results at home.
I didn’t grow up eating much seafood, so fish and chips was one of the first dishes that opened my mind to seafood—and it’s remained a favorite. Tender white fish wrapped in a light, crispy beer batter served with hot fries and tartar sauce is hard to beat. If you like this style of cooking, you might also enjoy broiled salmon, oven-baked tilapia, or a perfectly seared salmon.
Let’s get started on making restaurant-style fish and chips at home.
Why This Recipe Works
There’s some simple science and a bit of technique behind great fish and chips. The key is controlling oil temperature during frying: if oil is too hot the outside will burn before the inside cooks; too cool and the food soaks up oil and becomes greasy. I call out exact temperatures in the recipe so you can repeat results reliably.
For fries, the classic trick is to fry twice. The first, lower-temperature fry cooks the potato through; the second, hotter fry crisps and browns them. This two-step method gives a fluffy interior and a crunchy exterior.
How To Make Fish and Chips
- Choose a firm white fish and cut into 1-inch strips. Cod, pollock, haddock, or halibut work well. Pat the fish dry with paper towels and set aside.
2. Cut russet potatoes into fries and submerge them in a large bowl of cold water.
3. Heat 2–3 quarts of peanut or canola oil in a heavy Dutch oven or large pot over high heat. Attach a deep-fry thermometer to the pot.
4. Whisk together flour, baking powder, salt, and any spices in a mixing bowl.
5. Slowly whisk in cold beer until the batter is smooth. Chill in the fridge for about 15 minutes so it thickens slightly and adheres better to the fish.
6. Drain the potatoes and remove as much surface water as possible—use a salad spinner if you have one or blot thoroughly on paper towels.
7. When the oil reaches 320°F (160°C), fry the potatoes in batches for 2–3 minutes until pale and soft. Drain on paper towels and increase oil temperature to 350°F (175°C).
8. While the oil heats, dredge the fish strips lightly in cornstarch, tapping off the excess to leave a thin coating.
9. When the oil reaches 350°F, dip fish into the chilled batter and gently lower into the oil. Fry only a few pieces at a time so you don’t crowd the pan. When the batter is set and has browned on one side, flip and cook until golden.
10. Transfer fried fish to a baking sheet fitted with a cooling rack and keep warm in a 200°F (95°C) oven while you finish the fries.
Tips For Recipe Success
- Use Russet Potatoes. Russets are starchy with low moisture, which makes for crisp, golden fries.
- Use a Deep Fry Thermometer. Maintaining oil temperature is essential. A thermometer is inexpensive and useful beyond frying.
- Use Cold Beer. Cold beer retains carbonation better, which makes the batter lighter and airier.
- Dry the Potatoes Well. Removing surface water prevents soggy fries and dangerous oil splatter.
- Dredge, Don’t Drown. A light dusting of cornstarch helps the batter adhere. Too much starch and the batter can slide off.
- Don’t Overcrowd the Pan. Fry in small batches to keep oil temperature stable and ensure even cooking.
Why Use Beer in the Batter?
Beer adds flavor and carbonation. The bubbles in beer help create a light, airy batter that cooks quickly so the fish stays juicy without becoming overcooked.
Which Beer Is Best?
A malty lager or an English ale gives a traditional flavor, but any fresh, bubbly beer works. Choose based on how much beer flavor you want in the finished batter.
Substitutes for Beer
If you prefer not to use beer, unflavored sparkling water provides the carbonation that lightens the batter without the beer flavor. The final taste will be different but still produce a crisp coating.
Other Recipes People Really Like
- Fry Bread Tacos
- Super Juicy BBQ Chicken Breasts
- One Pan Chicken Enchiladas
- Chicken Queso Soup
- Broiled Fish Tacos with Tangy Slaw
- Baked Salmon with Maple Garlic
Recipe
Crispy Beer Battered Fish and Chips
Ingredients
For the Fish
- 1 ½ pounds firm white fish (cod, pollock, haddock, or halibut), cut into strips
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 ½ teaspoon baking powder
- 1 dash cayenne pepper (optional)
- 1 cup cold brown beer
- ½ cup cornstarch (for dredging)
- 3 quarts canola or peanut oil for frying
For the Chips
- 2 large russet potatoes
- Salt, to taste
Instructions
- Cut potatoes into fries and place in a large bowl of cold water.
- Whisk together flour, salt, baking powder, and cayenne. Slowly whisk in the cold beer until smooth. Chill at least 15 minutes.
- Heat oil in a heavy pot and monitor temperature with a deep-fry thermometer.
- Drain and dry potatoes thoroughly with a salad spinner or paper towels.
- When oil reaches 320°F, fry potatoes in batches for 2–3 minutes until pale and floppy. Drain and set aside.
- Increase oil to 350°F. Lightly coat fish strips in cornstarch and tap off excess.
- Dip fish in the chilled batter and lower into oil. Fry 3–4 pieces at a time until golden, turning once. Keep cooked fish warm in a 200°F oven on a rack.
- Raise oil to 375°F and refry potatoes in batches until golden brown. Drain, season with salt, and serve immediately with lemon, malt vinegar, and tartar sauce.
Chef’s Notes
- Russet potatoes give the best texture for fries due to their high starch and low moisture.
- A deep-fry thermometer is essential for consistent results and safety.
- Cold beer preserves carbonation, which keeps the batter light.
- Dry the potatoes well to prevent oil splatter and to achieve crisp fries.
- Use a light dusting of cornstarch so the batter adheres; too much will cause the batter to slip off.
- Fry in small batches to maintain oil temperature and ensure even cooking.