Beer Battered Fish and Chips
Crisp, golden, and seaside-nostalgic, beer-battered fish and chips feel right at home in Canada—prairie lager in the batter, Atlantic (or Pacific) cod in the fryer, and a splash of malt vinegar at the table. It’s hockey-night casual and cottage-weekend special all at once: shatter-crisp batter, fluffy chips, and tartar sauce on the side.
Prep Time: 20 minutes
Total Time: 45–55 minutes
Serves: 4
Ingredients
For the chips
1.2 kg (2½ lb) russet or Yukon Gold potatoes, peeled and cut into thick chips
1 tsp fine salt (for soaking)
Oil for frying (canola/peanut), enough for a deep pot
For the fish
800–900 g (1¾–2 lb) firm white fish fillets (cod, haddock, hake), cut into 8 pieces
¼ cup (30 g) all-purpose flour, for dusting
Lemon wedges, to serve
Malt vinegar, to serve
For the beer batter
1 cup (120 g) all-purpose flour
¼ cup (35 g) cornstarch
1 tsp baking powder
1 tsp fine salt
¼ tsp black pepper
1 cup (240 ml) very cold lager (plus a splash more if needed)
Optional: 1 tbsp vodka (extra crispness)
For the quick tartar sauce (about ¾ cup)
½ cup (120 g) mayonnaise
2 tbsp finely chopped dill pickles (or gherkins)
1 tbsp capers, chopped
1 tbsp lemon juice
1 tbsp fresh dill or parsley, chopped
Pinch of salt & pepper
Method
Make the chips: Rinse cut potatoes, then soak 20 minutes in cold water with 1 tsp salt. Drain, pat very dry. Heat oil to 160°C/320°F. Fry chips in batches 4–5 minutes until tender but pale. Drain on a rack. Raise oil to 190°C/375°F for the second fry.
Make tartar sauce: Stir together mayo, pickles, capers, lemon, herbs, salt, and pepper. Chill.
Mix the batter: In a bowl, whisk flour, cornstarch, baking powder, salt, and pepper. Whisk in the cold beer (and vodka, if using) just until a smooth, thick batter forms—like heavy cream. Keep cold.
Heat the oil: Bring frying oil to 185–190°C/365–375°F.
Dust and dip: Pat fish dry. Lightly dust pieces with flour (helps batter cling). Dip into batter, letting excess drip off.
Fry the fish: Lower battered fish into hot oil (work in batches). Fry 4–6 minutes, turning once, until deep golden and crisp and the fish flakes. Drain on a rack; sprinkle with a little salt.
Finish the chips: Return par-fried chips to 190°C/375°F oil and fry 2–3 minutes until golden and crunchy. Drain and salt.
Serve: Pile chips and fish on warm plates. Add lemon wedges, malt vinegar, and generous spoonfuls of tartar sauce.
Variations
Ale & Herb Batter – Swap lager for pale ale; add ½ tsp garlic powder and 1 tsp finely chopped parsley to the dry mix.
Chip-Shop Curry Sauce – Simmer 1 tbsp butter, 1 small onion (finely chopped), 1 tbsp curry powder, 1 cup (240 ml) chicken stock, and ½ cup (120 ml) tomato passata until glossy; season and serve alongside.