Beer Battered Fish and Chips
Learn how to make Fish and Chips at home! Delicious beer battered fish fillets that are fried until they are golden brown and crispy. Pair it with sliced potatoes that are fried until crispy to make the perfect homemade French Fries!
I’ve got a really fun recipe for you today! Amazing fish and chips also known as deliciously golden-fried fried fish served with crispy French fries – it’s so delicious and I’m sharing my best tips so you can make your own at home!
This is a British classic (hence the “chips” which is what fries are called in the UK!) and something we love to make when we’re craving some crispy fried food. The fish is coated in a flavorful beer batter which gives it the best light and crispy coating. Add the homemade chips and you’ll think you’ve been transported to an English pub!
- I’m giving you two ways to make the batter – with or without beer to suit your tastes!
- The French fries are double-fried so they are perfectly cooked. They’re soft on the inside and perfectly crispy on the outside.
- I’ve organized the recipe so you can make it without a lot of complicated steps or stress. Because who needs stress, right?
If you thought fish and chips was too hard to make at home, I think you’re going to love this recipe. It’s not difficult and you will love serving this up for dinner!
You don’t need a lot of ingredients for this recipe, but it’s important to have all of them prepped and ready to go before you deep fry them. Deep-frying is a fast process and you will want your attention on what’s cooking and not on prepping other ingredients as you go.
So, get everything ready and prepped – here are some tips on picking the best ingredients for your fish and chips!
Best Fish for Fish and Chips
The best fish to use are pieces of firm white fish like cod, pollock, or tilapia. There are other choices, but these types are usually easy to find in regular grocery stores. If you buy frozen fish be sure to thaw it first and then pat it dry with paper towels before you batter and fry it.
Options for the Batter
You can make a beer batter or a regular batter if you prefer to avoid alcohol. For the beer, I like to use a lager-style beer which is lighter in color and flavor. There are tons of options, so choose one that you like to drink!
If you opt to leave the beer out, you can use milk in its place. It will give the batter a different flavor and it’s still delicious!
Best Potatoes for the Chips (Fries)
For the chips (French fries) I like to use russet potatoes. They are starchy and don’t have a lot of moisture which makes them perfect for frying.
You can cut them into French fries with a sharp knife, but using a mandolin makes it really easy to slice them into equal-sized pieces.
Best Oil for Deep Frying
I use vegetable oil for deep frying, but you can use several other different high-smoke point oils like canola oil or peanut oil. Avoid using cooking oils with low smoke-points like olive oil.
- Mandolin or a sharp knife
- Mixing bowls
- Heavy deep skillet or deep-fryer
- Thermometer (if using a skillet)
- Slotted strainer or wire skimmer
How to Make Fish and Chips
I’ve made this recipe many times and have figured out the best order to cook everything so it all comes out hot and crispy when it’s time to eat! Like, I mentioned – have all of your ingredients ready to go and it’s a breeze.
Soak the potatoes: Once you’ve cut your fries, soak them in ice water for 20 to 30 minutes. You can do this in a large mixing bowl. This pulls out some of the starch which will help make them extra crispy!
Dry the Potatoes: Once they’ve soaked, drain them thoroughly and pat them dry with a kitchen towel. You don’t want any excess moisture.
1st Fry for the Chips: Heat the oil in a deep heavy skillet (or deep fryer, if you have one) to 330 degrees F. Once the oil is hot, fry the fries in batches (about 1 cup per batch) for two minutes. This is the first fry that will partially cook the fries at a lower temperature without turning them crispy. They won’t look done at this point, but after two minutes transfer them to a paper towel-lined plate or baking rack to drain.
Once you’ve fried all of the potatoes you can leave them aside while you fry the fish. You will finish cooking the fries after you’ve cooked the fish.
Flour the Fish: First, coat each piece of fish in a light coating of flour. This will help the wet batter stick to it so it doesn’t fall off when you cook it. Set the floured pieces aside and mix the ingredients for the batter in a mixing bowl.
Heat the Oil: Before you batter the fish, increase the temperature of your cooking oil to 370 degrees F.
Batter and Fry the Fish: Once your oil is heated, dip each floured piece of fish in the batter so it’s evenly coated. Let the excess drip off and then transfer it to the hot oil. Cook each piece for two to three minutes or until it’s golden and crispy. Transfer it to a plate lined with paper towels to soak up the excess oil.
2nd Fry for the Chips: Once the fish is fried, finish the chips by cooking them in batches for four minutes each or until the fries are golden and crispy. Drain on paper towels and then serve with the fish!
- Remember to choose a firm white fish for this recipe – it’s perfect for frying!
- If you are using a skillet, I recommend using a deep-fry thermometer so you know how hot the oil is. Otherwise, you will have to guess which is very difficult to do – oil that is too cool will make your fish and chips greasy. If it’s too hot you risk burning the batter before the fish is done cooking on the inside.
- Fry the chips twice for best results! The first fry is done at a lower temperature to pre-cook the fries. Then, when you increase the heat, they will fry up golden and delicious in the second fry! If you only fry them once at the higher temperature the outside will be overdone by the time the inside of the fries are cooked.
- If you want to keep the fried fish warm while you finish the chips, place the fish on a baking sheet and keep it in a warm oven until you are ready to serve them.
- I don’t recommend making fish and chips in advance – it’s best enjoyed as soon as it’s made while the fish and fries are crispy and hot!
- You can serve the fish and chips as is or top them with a little malt vinegar or lemon juice for serving. Add some tartar sauce on the side for the fish and ketchup for the chips!
When you get a craving for crispy, golden-fried food there’s nothing better than fish and chips! My family loves this for dinner – I think yours will, too!
More Delicious Crispy-Fried Food!
- If you love fried cheese sticks you have to try my Mozzarella Sticks! They are better than any restaurant and perfect for dipping in marinara sauce!
- Air Fryer Chicken Wings taste like they were deep-fried but they’re made with hardly any oil! They are crispy, juicy, and so delicious!
- My Fish Stick Tacos recipe is a short-cut way to make delicious fish tacos. They’re one of my family’s favorites!
- Want to make crispy Chicken parm the easy way? Try my Air Fryer Chicken Parmesan – you get the delicious breading without having to fry it the traditional way!
Try it and love it? Rate it, please! Seriously though a five-star rating below will make my day!
If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your delicious dinner!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Beer Battered Fish and Chips
- 6 fish fillet cod, pollock, tilapia, or your choice of white fish
- 1 c. flour
- 1 tsp baking powder
- 1 tsp salt
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 12 oz beer or milk
- Vegetable oil for frying
- 4 large Russet potatoes peeled and sliced into large fingers (recommend use mandolin slicer)
- Salt to taste
- Place the potatoes in a bowl of ice water for 20-30 minutes.
- When the time for the potatoes is almost done, heat the vegetable oil in a deep heavy skillet, or deep fryer to 330° F.
- Drain the potatoes and dry them thoroughly with a kitchen towel.
- Carefully, fry the potatoes, about 1 cup at a time, in the hot oil for about 2 minutes. Remove with a slotted strainer and drain over paper towels. Repeat until all potatoes have gone through the 1st frying cycle.
- Increase the oil temperature to 370°F.
- In a large bowl, stir together the flour, baking powder, salt, onion powder, and garlic powder. Next, add in the ice cold beer or milk. Stir to mix.
- Add a little more flour on the fish fillets and toss to coat.
- Add the floured fillets to the batter and let the excess batter drip off.
- Carefully add the fish to the 370°F oil.
- Cook until the fish is golden, 2-3 minutes.
- Drain over paper towels.
- To finish the chips, fry the pre-cooked potatoes in the 370°F oil.
- Fry until they are golden brown, and crisp, about 4 more minutes.
- Drain over paper towels.
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