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Authentic British Beer-Battered Fish and Chips

Classic British pub fare featuring flaky cod enveloped in a shatteringly crisp, airy beer batter, served with thick-cut double-fried chips and a tangy quick homemade tartar sauce.

Prep 30 min Cook 45 min Total 105 min Level Intermediate

Serves 4

Ingredients

The Chips

4 large Russet or Maris Piper potatoes — Peeled and cut into thick batons (about 1/2-inch thick)
2 quarts Neutral oil with high smoke point — Canola, vegetable, or sunflower oil, for deep frying

The Fish

1.5 lbs Thick white fish fillets (Cod or Haddock) — Cut into 4 equal portions
0.25 cup All-purpose flour — For dusting the fish
1 teaspoon Kosher salt — For seasoning fish before battering

The Beer Batter

1 cup All-purpose flour
0.25 cup Rice flour or cornstarch — Crucial for a shatteringly crisp batter
1 teaspoon Baking powder
1 teaspoon Kosher salt
0.5 teaspoon Paprika (optional) — For a golden color
1.25 cups Cold beer or sparkling water — Must be ice-cold. Use a light lager, pale ale, or club soda

Quick Tartar Sauce

0.75 cup Mayonnaise
1 tablespoon Capers — Finely chopped
2 tablespoons Cornichons or dill pickles — Finely chopped
1 tablespoon Fresh dill or parsley — Finely chopped
1 tablespoon Lemon juice — Freshly squeezed
1 teaspoon Dijon mustard

Instructions

Prepare the Tartar Sauce: In a small bowl, mix together the mayonnaise, chopped capers, pickles, fresh dill, lemon juice, and Dijon mustard. Cover and refrigerate until ready to serve to allow flavors to meld.
~5 min
Making this first gives the dried herbs and pickles time to flavor the mayonnaise.
Prep the Chips: Place the cut potatoes in a large bowl and cover with cold water. Let them soak for at least 30 minutes to remove excess starch. Drain and pat completely dry with a clean kitchen towel or paper towels.
~35 min
Drying the potatoes thoroughly is essential to prevent the hot oil from splattering.
First Fry (Blanching): Pour the oil into a Dutch oven or deep fryer and heat to 325°F (160°C). Working in batches if necessary, fry the chips for 5-8 minutes until soft but not browned. Remove with a spider skimmer and drain on a wire rack set over a baking sheet.
~15 min
This step cooks the interior of the potato so it becomes fluffy.
Prep the Batter: In a large bowl, whisk together 1 cup all-purpose flour, rice flour (or cornstarch), baking powder, salt, and paprika. Keep the beer in the fridge until the very last moment.
~5 min
The rice flour prevents gluten development, ensuring the crust is crisp rather than chewy.
Heat Oil for Fish: Increase the oil temperature to 375°F (190°C). Pat the fish fillets completely dry and season evenly with 1 teaspoon of kosher salt. Dust the fillets lightly with the remaining 1/4 cup of flour, shaking off the excess.
~5 min
Dusting the fish in flour helps the wet batter adhere properly.
Mix Batter and Fry Fish: Pour the ice-cold beer into the dry batter ingredients, whisking gently just until combined (lumps are okay!). Dip a floured fish fillet into the batter, letting excess drip off. Carefully lower the fish into the hot oil away from you to prevent splashing. Fry 2 fillets at a time for 6-8 minutes, turning occasionally, until deep golden brown and crispy. Transfer to a clean wire rack and season immediately with salt.
~15 min
Do not overmix the batter! The cold liquid hitting the hot oil creates steam, resulting in a light, puffy crust.
Second Fry (Crisping the Chips): Once all the fish is cooked and resting on the wire rack (you can keep them warm in a 200°F/90°C oven), ensure the oil is at 375°F (190°C). Carefully add the blanched chips back into the oil and fry for 2-4 minutes until golden, crisp, and blistering. Transfer to a paper-towel-lined bowl, toss immediately with salt.
~5 min
Double-frying guarantees the chips are perfectly crispy on the outside and fluffy on the inside.
Serve immediately alongside the homemade tartar sauce, malt vinegar, and a lemon wedge.

Malt vinegar is the traditional and essential condiment for British fish and chips!

Nutrition

850

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1200

Sodium (mg)

Cholesterol (mg)

Equipment

Dutch oven or deep fryer
Deep-fry thermometer
Spider skimmer or slotted spoon
Wire cooling rack
Baking sheet
Large mixing bowls
Whisk

Tips & Storage

Temperature control is everything. If the oil drops below 350°F (175°C) when frying the fish, the batter will absorb too much oil and become greasy.
Using ice-cold carbonated liquid (beer or sparkling water) inhibits gluten formation in the flour, which keeps the batter light and incredibly crispy.
Never drain fried foods directly on paper towels if you want them to stay crispy; the trapped steam makes the underside soggy. Use a wire cooling rack instead.
Storage: Fish and chips are best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or an oven at 400°F (200°C) until warmed through and re-crisped (about 8-10 minutes). Do not microwave.