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Crispy Beer Battered Fish and Chips Recipe with Perfect Homemade Fries

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This classic British-inspired recipe features shatteringly crisp beer-battered fish fillets paired with chunky, double-fried homemade fries. Perfect for family gatherings or weeknight comfort food, it delivers bold flavor and nostalgic crunch in under an hour.

Ingredients

Scale
  • 1 ½ lbs white fish fillets (cod, haddock, or pollock, skinless and boneless)
  • 1 cup all-purpose flour (plus extra for dredging)
  • 1 cup cold beer (lager or pale ale)
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • ½ tsp paprika or cayenne (optional)
  • Vegetable oil, for frying (canola or sunflower)
  • 4 large russet potatoes (about 2 lbs, peeled or skin-on)
  • 2 tbsp white vinegar
  • 2 tsp fine sea salt, plus more for seasoning
  • Fresh lemon wedges (for serving)
  • Malt vinegar (for serving)
  • Homemade tartar sauce (mayonnaise, chopped pickles, fresh dill, lemon juice)
  • Chopped fresh parsley (for garnish)

Instructions

  1. Peel or scrub potatoes and cut into thick fries, about ½ inch wide. Place in a large bowl, cover with cold water, and add vinegar. Soak for 30 minutes.
  2. In a bowl, whisk together 1 cup flour, baking powder, salt, pepper, and paprika/cayenne if using. Gradually whisk in cold beer until smooth and thick enough to coat a spoon.
  3. Pat fish fillets dry with paper towels. Dredge each piece lightly in flour and set aside, keeping cold.
  4. Drain soaked potatoes and pat very dry. Heat oil to 325°F in a large pot (2-3 inches deep). Fry potatoes in batches for 3-4 minutes until just tender. Remove and let cool on a rack or towels.
  5. Raise oil temperature to 350-375°F.
  6. Dip each dredged fillet in beer batter, letting excess drip off. Carefully lower into hot oil and fry 3-5 minutes per side until golden brown and crisp. Remove to a wire rack to drain.
  7. Return pre-cooked fries to hot oil in batches. Fry 2-3 minutes until deep golden and crispy. Transfer to wire rack and sprinkle with salt immediately.
  8. Serve hot fish and fries on plates. Garnish with parsley, add lemon wedges, and offer malt vinegar and tartar sauce on the side.

Notes

For gluten-free, use a gluten-free flour blend and gluten-free beer. Double-frying the fries is key for maximum crispiness. Keep batter cold until frying for best results. Season fries and fish immediately after frying for optimal flavor. To keep food crispy for a crowd, hold on a wire rack in a warm oven (200°F).

Nutrition

Keywords: fish and chips, beer battered fish, homemade fries, British pub food, comfort food, crispy fish, classic recipe, family dinner

Find it online: https://lucydishes.com/crispy-beer-battered-fish-and-chips-recipe-with-perfect-homemade-fries/