Beer-Battered Fish and Chips

Thick cod fillets in a shatteringly crisp beer batter, alongside twice-fried chips that are crunchy outside and fluffy inside, finished with malt vinegar.

byKalle Bergman

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There is a reason fish and chips has survived as Britain’s national dish for over a century. When it is done right, there are few things more satisfying: flaky white cod inside a shatteringly crisp golden batter, thick-cut chips that are fluffy inside and crunchy outside, a dash of malt vinegar. A generous pinch of flaky salt. It is pub food, beach food, and Friday night food all rolled into one. Making it at home takes a bit of effort, but the results are better than most takeaway versions. Two things make or break this recipe. First, the beer must be cold. Carbonation creates air pockets in the batter that puff up in the hot oil, giving you that impossibly light coating.

A standard lager works best. Second, the chips need to be fried twice. The first fry at a lower temperature cooks the potato through. The second fry at a higher temperature crisps the outside. Skip the second fry and you will have soggy, limp chips. Soak your cut potatoes in cold water for thirty minutes before frying to remove excess starch. Serve everything on a sheet of parchment with malt vinegar, lemon wedges, and tartar sauce if you like. The vinegar matters more than it looks like it should — it cuts beneath the richness and ties the whole plate together.

Par-Fry the Chips at 325 Degrees

Cut russet potatoes into thick wedges and soak in cold water for 30 minutes to remove excess starch. Drain and pat completely dry – any moisture will cause the oil to spatter. Heat oil to 325 degrees in a large Dutch oven or deep fryer. Fry the potatoes in batches for five minutes until cooked through but still pale. Remove and drain on a wire rack. These can sit at room temperature while you fry the fish.

Make Cold Beer Batter and Fry the Fish

Increase oil temperature to 375 degrees. While it heats, whisk together flour, cornstarch, baking powder, salt, pepper, and garlic powder. Pour in cold beer and whisk until just combined – a few lumps are fine. Pat the cod fillets completely dry, dredge in flour, then dip into the cold batter. Let excess drip off, then carefully lower into the hot oil. Fry for five to six minutes, turning once, until deep golden brown and the fish flakes easily. The cold batter hitting hot oil is what creates the puffy, crisp texture.

Finish the Chips with a Second Fry

Once the fish is done and draining, return the par-cooked chips to the 375-degree oil. Fry for three to four minutes until golden brown and crispy. Drain on a wire rack or paper towels. Season everything immediately with flaky sea salt while it’s still hot. Serve the fish and chips together with malt vinegar and lemon wedges. Eat immediately – fried food waits for no one.

Frequently Asked Questions

What type of fish is best?

Cod is traditional, but haddock, pollock, or halibut also work well. Look for thick fillets that will stay moist during frying.

Can I make this without a deep fryer?

Yes. Use a large, heavy pot like a Dutch oven and a thermometer to monitor oil temperature. Maintain consistent heat for best results.

Why is my batter not crispy?

The batter must be cold and the oil must be hot (375 degrees). If the oil temperature drops too much, the batter absorbs oil and turns greasy instead of crisp.

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About the Author

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur and the founder of Honest Cooking & Travel Magazine. His writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia or Spain.