Beer battered fish and chips

    20 min

    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.

    107 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    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