Beer Batter Fish and Chips

Our Beer Batter Fish and Chips have moist and tender flaky fish with a super light and crispy coating. Crispy fried potatoes are served on the side.

Beer Batter Fish & Chips

Living in coastal New England, we are very fortunate to have access to fresh fish such as cod and haddock all year round. One of our all-time favorite ways to serve that mild, flaky white fish is this fantastic recipe for Beer Batter Fish and Chips!

While a more traditional New England recipe for fish and chips would include fish coated in a flour and cornstarch batter – Jack has perfected (in my humble opinion) the perfect Beer Batter Fish and Chips batter that we’re sharing with you today!

We like our ‘chips’ served as thick fries – but really, you can prepare the potatoes any way you like (in wedges or thinner fries).

To serve, load up the fish and chips into a cone made by rolling a piece of brown butcher’s paper.  Serve with malt vinegar, a lemon wedge, and tartar sauce plus ketchup for the fries. Enjoy!

How do you create a light and crispy coating for fried fish?

The batter in this beer battered fish is super light and crispy thanks to a combination of beer and seltzer, and a splash of pickle juice also gives it a great, bright flavor! 

We prefer using a lighter beer in this batter (giving it a lighter flavor and color) rather than a darker ale, but the choice is yours! Either type of beer will be delicious!

• Cod or Haddock – Both of these varieties of fish have a mild flavor and a flaky white texture. If using cod, ask for the “Captain’s Cut” which is the thicker portion of the fish filet. If you can’t find that – the tail end of the filet is fine to use (but the cook time will be less for a thinner piece).
• All-Purpose Flour
• Baking Soda
• Salt and Pepper
• Malt Vinegar
• Honey
• Beer or Ale – We prefer using a lighter beer such as Corona or Blue Moon, but a darker ale is more traditional in beer battered fish recipes.
• Sweet Pickle Juice – The juice from any jar of bread and butter pickles is fine to use. We sometimes use the juice from our pickled red onions instead.
• Unsweetened Lemon/Lime Seltzer – Do not use diet lemon lime soda. You just want the seltzer water (such as Spindrift) flavored with lemon or lime.
• Russet Potatoes – This is the best variety for fries and chips.
• Canola Oil – For frying.

1. Cut the fish into strips.
2. Roll the strips in a little flour, shake off the excess, and set aside.
3. Combine remaining flour, baking soda, salt, pepper, and vinegar in a bowl.
4. Add the honey, beer, and pickle juice. Whisk while you add the seltzer, creating a batter that is the consistency of a light pancake batter. Set aside.
5. Cut the potatoes into thick fries or wedges. Roll on paper towels until dry.
6. Preheat the oven – you’ll keep the fish and chips warm in the oven as you cook in batches.
7. Fill a cast iron skillet about three quarters full with canola oil.
8. Heat oil to 325 degrees F, then cook the chips (aka “fries”) in two batches until cooked but not browned. Set aside – they will be fried again and browned just before serving.
9. Heat the same oil to 350 degrees F. Dip the floured fish into the batter then fry in batches, placing on a baking sheet to keep warm in the oven.
10. Fry the chips one more time in the same oil until crisp.
11. Serve fish and chips immediately with tartar sauce, lemon wedge, and malt vinegar on the side.

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Author’s Note: This recipe originally appeared on A Family Feast in March 2014 and was incorrectly referred to as English-Style Fish and Chips. After several messages from our U.K. based readers, informing us that the batter was not at all English-style, we decided to rename this recipe Beer Batter Fish and Chips.

You can see a more authentic English-Style Fish and Chips recipe here.

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