Beer battered fish and chips

Beer battered fish and chips


22 people made this

About this recipe: This is a classic recipe for fish and chips, save for the addition of beer! It makes the batter especially crisp and delicious. Make sure your oil is hot by testing it with a chip first, and take care not to overcrowd the pan.


Serves: 2 

  • 125g plain flour, plus extra for dusting
  • 300ml beer
  • 4 potatoes, peeled and cut into chips or wedges
  • 2 skinless, boneless fish fillets, cut into large pieces
  • vegetable oil for frying
  • 1 lemon
  • Tartare sauce
  • 8 tablespoons mayonnaise
  • 2 tablespoons soured cream
  • 2 gherkins, finely chopped
  • 1 tablespoons capers, rinsed and finely chopped
  • 1 tablespoons finely chopped fresh dill
  • salt and pepper to taste

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. To make the tartare sauce: In a small bowl combine all ingredients. Stir to combine, then season to taste.
  2. To make the batter: Sift flour in large bowl. Make a well in centre of flour. Gradually whisk in beer until batter is smooth or use a hand blender if preferred. Set aside.
  3. Heat oil in a large pan. Dust each piece of fish and potato in plain flour and dip into batter mixture and deep fry in small batches for 5-10 minutes.
  4. Remove and drain on kitchen paper. Serve with lemon wedges and tartare sauce.

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Reviews (3)


Fabulous! Thank you. I did add some salt to the batter and wish I had added a bit more but all in all this was fabulous. Thanks for sharing your recipe. - 05 Mar 2012


Brilliant , made this tonight for dinner and the fish was divine , I did add a teaspoon of salt to the batter , I found it didnt need much longer than 4/5 minutes though , depends on size of fish , all in all a lovely recipe! - 01 May 2012


Added salt....Nice light batter, husband loved it! A winner!! Many thanks - 30 Dec 2014

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