Beer-battered fish and chips is a beloved dish that originates from the United Kingdom. It features crispy, golden fried fish served with thick-cut fries, often accompanied by tartar sauce and malt vinegar. The beer in the batter adds a lightness and unique flavor that makes it irresistible. Here’s how to make this classic dish at home!


Ingredients

For the Fish:

1 lb white fish fillets (such as cod, haddock, or pollock), skinless and boneless
1 cup all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon paprika (optional)
1 cup beer (lager or pale ale works best)
Salt and pepper, to taste
Vegetable oil, for frying


For the Chips:

4 large russet potatoes, peeled and cut into thick fries
Salt, to taste
Malt vinegar, for serving


For the Tartar Sauce (Optional):

1/2 cup mayonnaise
1 tablespoon dill pickle relish
1 teaspoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste


Instructions

Step 1: Prepare the Chips

Cut and Soak: Cut the russet potatoes into thick fries. Soak them in cold water for at least 30 minutes (or up to an hour) to remove excess starch, which helps in achieving crispiness.

Parboil (Optional): To ensure soft insides, you can parboil the fries in salted water for about 5 minutes, then drain and let them cool completely.

Dry: Pat the fries dry with paper towels to remove excess moisture.


Step 2: Prepare the Tartar Sauce (Optional)

Mix Ingredients: In a small bowl, combine mayonnaise, dill pickle relish, lemon juice, Dijon mustard, salt, and pepper. Stir until well mixed. Adjust seasoning if needed. Refrigerate until ready to serve.


Step 3: Make the Beer Batter

Mix Dry Ingredients: In a bowl, combine 1 cup of flour, baking powder, paprika (if using), salt, and pepper.

Add Beer: Gradually whisk in the beer until the batter is smooth and well combined. The batter should be thick enough to coat the fish but not too heavy.


Step 4: Fry the Chips

Heat Oil: In a large pot or deep fryer, heat about 2-3 inches of vegetable oil to 350°F (175°C).

Fry the Chips: Carefully add a handful of fries to the hot oil in batches—avoid overcrowding. Fry for about 5-7 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt while hot.


Step 5: Fry the Fish

Coat Fish: Dredge the fish fillets in the remaining flour to help the batter stick. Then dip each piece into the beer batter, allowing excess batter to drip off.

Fry the Fish: Carefully place the battered fish in the hot oil. Fry for about 4-5 minutes on each side until golden brown and crispy, depending on the thickness of the fillets. Remove with a slotted spoon and drain on paper towels.


Step 6: Serve

Plate: Serve the fish and chips hot with lemon wedges on the side.

Condiments: Offer tartar sauce and malt vinegar for drizzling over the fish and chips.


Tips

Fish Options: Cod and haddock are traditional, but you can also use other white fish like tilapia or halibut.

Batter Variations: Experiment with different types of beer to alter the flavor of the batter.

Double-Fry Method: For extra crispy chips, consider frying them twice—first at a lower temperature to cook through, then increasing the temperature for a crispy finish.


Pairing Suggestions

Sides: Serve with mushy peas, coleslaw, or a fresh green salad for a complete meal.

Beverages: This dish pairs excellently with a cold beer or a crisp white wine.


Final Thoughts

Beer-battered fish and chips is a comforting and satisfying dish that captures the essence of classic pub food. Whether served for a casual weeknight dinner or a special gathering, this dish is sure to please everyone at the table. Enjoy the crispiness of the fried fish combined with the perfect side of chips!