This beer-battered fish and chips recipe features golden, flaky fish and crispy salted chips, just like the kind you would find in an English pub. Pair it with homemade tartar sauce or UK curry sauce for the ultimate restaurant experience!
When you think of England, you might think of beef Wellington. However, fish and chips is actually England’s most famous dish, and for good reason! The combination of crispy, flaky textures and savory flavor is completely irresistible, though difficult to replicate.
Luckily, through all my travels and eating my way through countless versions, I’ve discovered the secret to the perfect pub-style homemade fish and chips. All you need is a few key ingredients and a little bit of patience. I’ll walk you through the entire process, sharing all my tips and tricks.
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Fish Fillets – A firm, flaky white fish works best. Traditional fish and chips are often made with cod or haddock because they hold their shape well and stay tender and moist inside the crisp batter. However, you can use catfish or pollock if preferred. I recommend using fairly thick cuts, so they hold onto the beer batter and cook evenly.
- All-Purpose Flour – This forms the base of the batter, giving it structure and helping it cling to the fish. If needed, substitute a 1:1 all-purpose gluten-free flour to keep your fish and chips recipe gluten-free.
- Arrowroot Starch – This is one of the secrets to creating an extra-light, crispy coating. When combined with the flour, arrowroot starch prevents the batter from becoming too dense or heavy, adding a delicate crunch. If you don’t have arrowroot, potato starch works just as well.
- Baking Powder – This helps aerate the batter, giving it more lift and creating the signature craggly ridges we want.
- Seasonings – Kosher salt, white pepper, mustard powder, and a pinch of paprika give the batter a subtle, savory flavor without being overpowering.
- Lager Beer – Cold lager adds flavor and creates a lighter batter, forming tiny bubbles as it fries. I recommend using a light lager so you don’t overpower the flavor of the fish.
- Sparkling Water – Ice-cold sparkling water adds even more carbonation to the batter, helping create a lighter texture and crisp finish.
- Potatoes – Russet potatoes are ideal for fish and chips because of their high starch content, which allows them to fry up nice and crisp with golden exteriors and fluffy centers.
- Oil and Beef Tallow – This combination holds up well to the high heat needed for frying and provides rich flavor, replicating the fish and chips you would get at a pub.
How to Make This Beer Battered Fish and Chips Recipe
Nick’s Tips for Success
- Cut equal-sized chips. Traditional fish and chips are made with peeled potatoes, so I always remove the skins first. Then, I slice the potatoes into batons, roughly ½-inch (1.2 centimeters) thick.
- Keep everything cold. Cold batter is one of the biggest secrets to crispy fish. Use ice-cold sparkling water and cold beer, and avoid letting the batter sit out too long for the best results.
- Pat the fish completely dry. Any moisture creates a barrier between the fish and the batter, causing the coating to slide off.
- Make sure to double-fry both the fish and chips. This is my biggest secret for the best fish and chips recipe. The first fry cooks the potatoes and fish, while the second creates a deep golden color and crispy exterior.
- Use a thermometer. Maintaining the right temperature when heating the oil and frying matters more than almost anything else. If the oil gets too cool, the coating can absorb excess oil and become greasy. If it gets too hot, the outside of the fish browns before the inside cooks properly.
- Work in small batches. Avoid overcrowding the pot when frying. Adding too much food at once rapidly lowers the oil temperature and can lead to soggy fish and chips. Allow for a bit of space between the chips and fish, working in batches as needed.
- Let the fish rest between fries. A short resting period between frying helps the batter set and allows the crust to develop structure, creating more defined ridges and crunch during the second fry.
- Season immediately. Salt the fish and chips as soon as they come out of the oil. The seasoning clings to the hot fat and sticks much better, providing incredible flavor in every bite.
- Fry different ingredients. Feel free to use the batter to coat shrimp, calamari, or even onions for onion rings, adjusting the cooking time as needed.
Fish and Chips Recipe
This beer battered fish and chips recipe tastes just like the kind you'd get at an English pub. The fish is flaky in the center with a light, airy batter and crispy golden ridges, while the chips are deeply golden with fluffy interiors and crisp edges. Paired with homemade tartar sauce and UK curry sauce, it delivers the perfect combination of savory flavors and pure comfort in every bite!
Equipment
- 1 Dutch Oven
- 1 Deep Fry Thermometer
- 1 Wire Rack
- 1 Large Mixing Bowls
- 1 Whisk
- 1 Colander
- 1 Sharp Knife
- Paper Towels
- 1 Pair of Tongs or Spider Strainer
Ingredients
For the Batter:
- 1 cup (125 gram) all-purpose flour
- ½ cup (64 gram) arrowroot, or ½ cup (96 gram) potato starch
- 1 teaspoon (4 gram) baking powder
- ¾ teaspoon (4 gram) kosher salt
- ½ teaspoon (1 gram) white pepper
- ½ teaspoon (1 gram) mustard powder
- pinch paprika
- ¾ cup (177 milliliter) cold lager beer
- 1 cup (237 milliliter) ice-cold sparkling water
- 4 fillet (6 ounce / 170 gram each) cod or haddock
For the Chips:
- 4 (~2 pound / 900 gram) russet potato
- salt
For Frying:
- 2 quart (1.9 liter) neutral oil
- 1 cup (225 gram) beef tallow
For the Tartar Sauce:
- ¾ cup (165-175 gram) mayonnaise
- 1 teaspoon (5 gram) Dijon mustard
- 1 tablespoon (15 gram) cornichons, minced
- 1 tablespoon (8 gram) capers, minced
- 1 tablespoon (10 gram) shallot, finely minced
- 1 tablespoon (4 gram) fresh parsley, chopped
- 2 teaspoon (10 milliliter) lemon juice
- zest of one lemon
- ¼ teaspoon (1½ gram) salt
- ¼ teaspoon (½ gram) white pepper
For the UK Curry Sauce:
- ¾ cup (165-175 gram) mayonnaise
- 1½ teaspoon (3 gram) mild curry powder
- 1 teaspoon (5 milliliter) lemon juice
- 1 teaspoon (7 gram) honey
- pinch salt
Instructions
Prepare the Potatoes:
- Peel the potatoes and cut them into ½-inch (1.2 centimeter) batons. Try to keep them uniform, but don’t worry about perfectly even cuts.4 russet potato
- Rinse in a colander until the water runs clear.
- Transfer to a bowl of cold water and soak for at least 30 minutes.
Heat the Frying Oil:
- Heat two quarts of neutral oil and one cup beef tallow in a dutch oven fitted with a thermometer to 300°F (148°C).2 quart neutral oil, 1 cup beef tallow
First Fry the Chips:
- Working in batches, fry the potatoes for five to six minutes, just until cooked through without browning.
- Transfer to a wire rack and cool for at least 15 minutes.
Make the Batter:
- Whisk together the flour, starch, baking powder, salt, white pepper, mustard powder, and paprika.1 cup all-purpose flour, ½ cup arrowroot, 1 teaspoon baking powder, ¾ teaspoon kosher salt, ½ teaspoon white pepper, ½ teaspoon mustard powder, pinch paprika
- Increase the oil temperature to 325°F (162°C).
- Add the cold lager and sparkling water to the dry ingredients and whisk until smooth. The batter should be slightly thicker than heavy cream. It should coat the back of a spoon and drip slowly.¾ cup cold lager beer, 1 cup ice-cold sparkling water
- Rest for five minutes.
Prepare the Fish:
- Pat the fish dry with paper towels and season lightly with salt and white pepper.4 fillet cod or haddock, salt
- Dust each piece lightly with potato starch.
First Fry the Fish:
- Dip the fish into batter and let excess drip away.
- Carefully place fish into the hot oil away from you.
- Cook in batches for two to three minutes to set the structure without adding much color.
- Transfer to a wire rack and rest for at least five minutes.
Second Fry the Fish:
- Increase the oil temperature to 350°F (176°C).
- Fry the fish a second time for two to three minutes or until deeply golden with defined ridges.
- Transfer to a wire rack and season immediately with salt and black pepper. Cool slightly.
Finish the Chips:
- Ensure the oil is at 350°F (176°C), and return the potatoes to the pot.
- Fry for three to five minutes or until deeply golden and crisp outside with fluffy interiors.
- Transfer to a wire rack and salt immediately.
Make the Tartar Sauce:
- Combine all tartar sauce ingredients in a bowl and stir well.¾ cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon cornichons, 1 tablespoon capers, 1 tablespoon shallot, 1 tablespoon fresh parsley, 2 teaspoon lemon juice, zest of one lemon, ¼ teaspoon salt, ¼ teaspoon white pepper
- Taste and adjust seasoning as needed. Chill until serving.
Make the UK Curry Sauce:
- Stir together mayonnaise, curry powder, lemon juice, honey, and salt.¾ cup mayonnaise, 1½ teaspoon mild curry powder, 1 teaspoon lemon juice, 1 teaspoon honey, pinch salt
- Taste and adjust seasoning if needed. Chill until serving.
To Serve:
- Arrange the fish slightly upright to show off the crispy ridges.
- Pile chips alongside the fish pieces.
- Add mushy peas on the side. Top with lemon wedges, and serve alongside tartar sauce, UK curry sauce, and malt vinegar.
Video
Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.
*Nutrition information does not include tartar sauce or UK curry sauce.
Storage: Fish and chips are definitely best served fresh, but leftovers can still be saved and reheated well with a few tricks.
– Refrigerator: Store leftover fish, chips, tartar sauce, and curry sauce separately in airtight containers in the refrigerator for up to three days.
– Reheating Fish: Reheat the fish in the oven or air fryer at 400°F (204°C) for eight to ten minutes or just until it’s heated through and crisp. Avoid microwaving, which can make the coating soggy.
– Reheating Chips: Reheat chips in the oven or air fryer at 400°F (204°C) for five to eight minutes or until crisp, shaking halfway through.
– Freezer: The fried fish can be frozen for up to two months. Let it cool completely, wrap it tightly with plastic wrap or aluminum foil, and store it in a freezer-safe container. Reheat straight from frozen in the oven or air fryer
– Refrigerator: Store leftover fish, chips, tartar sauce, and curry sauce separately in airtight containers in the refrigerator for up to three days.
– Reheating Fish: Reheat the fish in the oven or air fryer at 400°F (204°C) for eight to ten minutes or just until it’s heated through and crisp. Avoid microwaving, which can make the coating soggy.
– Reheating Chips: Reheat chips in the oven or air fryer at 400°F (204°C) for five to eight minutes or until crisp, shaking halfway through.
– Freezer: The fried fish can be frozen for up to two months. Let it cool completely, wrap it tightly with plastic wrap or aluminum foil, and store it in a freezer-safe container. Reheat straight from frozen in the oven or air fryer
Nutrition
Serving: 1serving, Calories: 361kcal, Carbohydrates: 79g, Protein: 8g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.1g, Sodium: 568mg, Potassium: 939mg, Fiber: 4g, Sugar: 1g, Vitamin A: 2IU, Vitamin C: 12mg, Calcium: 104mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This tastes just like the fish and chips I’ve had at restaurants!