Beer Battered Fish and Chips

Fish and chips next to a cup of tartar sauce in a basket.

Beer Battered Fish and Chips

Tender, flaky fish fillets and crispy fries both fried in a light, golden batter, you can make these Beer Battered Fish and Chips in one pan.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Main Dish

Cuisine: British, Seafood

Keyword: Beer Battered Fish and Chips, Fish and Chips

Servings: people

Author: Susie Bulloch

Ingredients

4 cod fillets or halibut
4 russet potatoes sliced into thin strips
canola oil as needed for frying

Beer Batter

2 cups light beer
1 cup all-purpose flour
¾ cup rice flour
2 teaspoons Kosher salt
1 teaspoon baking powder
1 teaspoon sugar

Tartar Sauce

1 cup mayonnaise
½ cup dill pickles diced
1 Tablespoon fresh dill chopped
1 Tablespoon capers chopped
1 Tablespoon dill pickle brine

Instructions

Cut potatoes. You want to cook your fries the first time while the oil is heating up, so it’s important to have those ready before you start the next step. Using a fry cutter or sharp knife, slice your potatoes into thin, even strips roughly ¼-inch thick.
4 russet potatoes
Heat up oil. In a large, deep pot, heat up your canola oil or other cooking oil over medium to high heat.
canola oil
Fry potatoes once. Check the temperature as your oil is heating up, and add your potato slices when it reaches 325 degrees F. Allow the fries to cook for 4-5 minutes, until lightly golden. Remove fries to wire rack to rest while you make the fish.
Make batter. Combine all the dry ingredients for your batter in a medium-size bowl, then pour in the beer. Whisk everything together until you have a smooth, consistent batter.
2 cups light beer, 1 cup all-purpose flour, ¾ cup rice flour, 2 teaspoons Kosher salt, 1 teaspoon baking powder, 1 teaspoon sugar
Batter and fry fish. Once your oil reaches around 375 degrees F, you’re ready to fry your fish. Dip your fillets in the batter, ensuring the entire surface gets an even coating. Then, place your battered fish in the oil for 1-2 minutes, flip, and cook 1-2 more minutes. You’re looking for the fillets to be crispy and golden-brown, and to have an internal temperature of 145 degrees F using a reliable food thermometer.
4 cod fillets
Make tartar sauce. While your fish fillets fry, combine the ingredients for your tartar sauce in a small bowl. Stir together until everything is mixed evenly.
1 cup mayonnaise, ½ cup dill pickles, 1 Tablespoon fresh dill, 1 Tablespoon capers, 1 Tablespoon dill pickle brine
Batter and refry potatoes. Remove your fish to the rack once they reach an internal temperature of 145 degrees F. Next, dip your fries in the beer batter and return them to the cooking oil. Allow to cook an additional 2-3 minutes, or until golden-brown and crispy.
Serve and enjoy. Remove your fries to the wire rack, then plate your fish and fries. Serve with a side of the tartar sauce and some malt vinegar.

Nutrition