Golden beer-battered cod served with thick-cut fries, fresh lemon slices, and a side of creamy tartar sauce—an iconic pub-style classic made at home. This traditional British dish features tender, flaky fish coated in a light, crunchy batter, perfectly paired with crisp double-fried chips. It’s comfort food at its finest and a delicious way to bring a bit of the pub experience to your kitchen.

Why You’ll Love This Recipe

This beer-battered fish and chips recipe is the ultimate homemade take on a timeless classic. The beer in the batter adds a rich flavor and lightness that creates an irresistibly crisp coating. The cod stays juicy and flaky on the inside, while the double-fried chips provide the perfect contrast in texture. Whether you’re preparing a cozy dinner or entertaining guests, this recipe delivers satisfying results every time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 4 boneless cod fillets (about 5 oz each)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 cup cold beer (lager or pale ale works best)
• Vegetable oil, for frying
• 4 large russet potatoes, peeled and cut into fries
• Lemon slices and fresh parsley, for garnish
• Tartar sauce, for serving

Directions

1. Peel and cut the russet potatoes into thick fries. Soak them in cold water for 30 minutes to remove excess starch. Drain and pat dry.
2. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
3. Fry the potatoes in batches for 3–4 minutes until tender but not browned. Remove and drain on paper towels. Set aside.
4. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and paprika.
5. Gradually whisk in the cold beer until the batter is smooth. Let it rest for 10 minutes.
6. Pat the cod fillets dry and lightly coat them in flour to help the batter adhere.
7. Dip each fillet into the batter, letting the excess drip off. Carefully lower into the hot oil.
8. Fry the fish in batches for 6–8 minutes or until golden brown and crispy. Drain on a wire rack or paper towels.
9. Return the fries to the oil and fry again for 2–3 minutes until golden and crispy.
10. Serve the fish and chips with lemon slices, a sprinkle of parsley, and tartar sauce on the side.

Servings and timing

This recipe yields 4 servings.
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes

Variations

• Fish options: Replace cod with haddock, pollock, or halibut for a different flavor and texture.
• Beer-free version: Use sparkling water or club soda in place of beer for a non-alcoholic version.
• Seasoned batter: Add cayenne pepper, garlic powder, or herbs for extra flavor.
• Sweet potato fries: Swap russet potatoes for sweet potatoes for a sweeter twist.
• Gluten-free version: Use gluten-free flour and a gluten-free beer.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: To maintain crispiness, reheat fish and chips in a 375°F (190°C) oven for 10–12 minutes, or until hot and crisp. Avoid microwaving, as it will soften the coating.

FAQs

What type of beer is best for the batter?

A light beer like lager or pale ale works best, as it keeps the batter airy and crisp without overpowering the fish’s flavor.

Can I use frozen fish?

Yes, but ensure the fish is fully thawed and patted dry before battering to avoid excess moisture and soggy coating.

Why soak the potatoes in water before frying?

Soaking removes excess starch, which helps the fries become crispier when fried.

Can I make this recipe without a deep fryer?

Absolutely. A heavy-bottomed pot with a thermometer works just as well for deep frying.

How do I know when the oil is at the right temperature?

Use a kitchen thermometer to check that the oil is at 350°F (175°C). If you don’t have one, drop a bit of batter into the oil—it should sizzle and float immediately.

Is there a substitute for cod?

Yes, haddock, halibut, or pollock are great alternatives with similar textures.

Can I make the batter ahead of time?

It’s best to prepare the batter just before frying for optimal texture, but you can mix the dry ingredients ahead and add the beer just before use.

Why fry the potatoes twice?

The first fry cooks the potatoes through, and the second fry gives them a crispy, golden exterior.

What should I serve with fish and chips?

Classic sides include tartar sauce, lemon wedges, malt vinegar, and a simple green pea mash or coleslaw.

Can I bake the fish instead of frying?

While possible, baking won’t achieve the same crisp texture. For a baked version, use a breadcrumb coating and cook at 425°F (220°C) until golden.

Conclusion

Crispy beer-battered fish and chips is a comforting, crowd-pleasing meal that’s easy to make at home. With its flaky fish, airy batter, and golden fries, it offers everything you’d expect from a traditional pub dish. Whether you’re cooking for family or recreating a British classic for yourself, this recipe delivers on flavor, texture, and satisfaction.

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