Ultra-Crispy Beer-Battered Fish and Chips: Complete Recipe & Chef Tips

Today, we’re setting sail for the coast—without leaving the kitchen! We’re making classic British fish and chips with an ultra-crispy beer batter, homemade fries, and a fresh, punchy tartar sauce. I’ll guide you step-by-step, from picking the right fish to getting the perfect golden crunch. Ready to impress friends and family with an authentic, crowd-pleasing dish full of flavor and texture?

Choosing the Right Fish for Perfect Fish and Chips

Great fish and chips start with great fish. You need a white fish that’s firm, flaky, and holds up during frying. It should contrast beautifully between the tender interior and crispy coating.

Best choices:

• Cod: Mild flavor, holds up well to frying
  
• Haddock: Slightly briny, perfect texture
  
• Plaice or Dab: Thin fillets, great when breaded
  
• Sole: A bit more refined, less traditional but delicious
  

Tip: Go for thick, even fillets with a shiny surface and no bones.

Fries: The Soul of Fish and Chips

Fish and chips wouldn’t be complete without crispy fries! I use hand-cut Belgian-style fries, sliced thinly with a knife or mandoline. After cutting, I store them overnight in a compostable bag—this keeps them fresh and ultra-crispy when fried.

How to Make Great Homemade Fries

• Use starchy potatoes like Bintje or Maris Piper
  
• Cut into 8mm sticks
  
• Soak in cold water to remove excess starch
  
• Dry thoroughly before frying
  

Beer-Battered Fish and Chips Ingredients

Serves 3

For the fish & fries:

• 3 white fish fillets (cod, haddock, plaice, or sole – 150–180g each)
  
• 200g all-purpose flour, sifted
  
• 100g cornstarch
  
• 330ml cold blonde beer
  
• Frying oil (sunflower, peanut, or deep-frying blend)
  
• 600g potatoes, cut into fries
  

For the tartar sauce:

• 30g flat-leaf parsley, finely chopped
  
• 60g pickles, diced
  
• 35g capers, drained
  
• 50g strong mustard
  
• 1 medium onion (110g), finely diced
  
• 2 shallots (40g), finely chopped
  
• 6g fine salt
  
• 1 lemon, cut into wedges
  
• 50ml white wine vinegar
  

Ingredient Substitutions

Missing something? Here are a few easy swaps:

• Fish: Cod, haddock, or even pollock work well
  
• Cornstarch: Potato starch is a good substitute
  
• Beer: Use any blonde or white beer. For non-alcoholic, try sparkling water
  
• Pickles: Use small onions, extra capers, or gherkins
  
• Shallots: Sub with finely chopped red onion
  

Making Homemade Tartar Sauce

Forget store-bought—this tartar sauce is fresh, tangy, and the perfect match for your crispy fish.

Tartar Sauce Ingredients:

How to Make It:

1. Finely chop all herbs and aromatics
   
2. In a bowl, mix mustard, diced pickles, and capers
   
3. Blend lightly with a hand mixer
   
4. Fold in onion, shallots, parsley
   
5. Add mayonnaise and vinegar
   
6. Taste and adjust acidity if needed. Chill before serving.
   

Chef tip: No need to add salt or pepper early—your condiments have you covered.

The Beer Batter: Your Crispy Secret Weapon

A perfect fish and chips batter is light, bubbly, and shatteringly crisp. The secret? Cold beer and gentle mixing.

Batter Ingredients:

• 200g all-purpose flour, sifted
  
• 100g cornstarch
  
• 330ml cold blonde beer
  
• 6g fine salt
  

How to Make It:

1. Whisk flour, cornstarch, and salt in a large bowl
   
2. Gradually pour in beer, whisking constantly
   
3. Stop when you have a smooth, thick-but-pourable batter
   
4. Let it rest at room temperature while prepping your fish
   

Chef tip: Don’t overmix or it’ll get dense—keep it airy!

Love crispy comfort food? You’ll also enjoy our Homemade Chicken Nuggets or Crispy General Tso’s Chicken for takeout-style meals. And don’t forget the dips — our Tartar Sauce or Ketchup Recipe is the perfect homemade touch.

Frying the Fish: Step-by-Step

Before frying:

• Heat oil to 180°C in a deep fryer or large pot (half full max)
  
• Pat fish dry with a clean towel
  
• Dip each fillet into beer batter, coat evenly
  

• Shake off excess to avoid a thick crust
  

Cooking:

• Gently lower fish into hot oil
  

• Fry 3 minutes per side, flipping once
  
• Ensure a deep golden color and tender interior
  
• Don’t overcrowd—work in batches
  

• Listen: a lively sizzle means crispy results
  
• Drain on paper towels
  

How to Cook Perfect Fries

Double-frying is key to fries that are golden and crispy outside, soft inside.

Choose the right potatoes:
Starchy varieties like Bintje, Yukon Gold, or Russet work best. Avoid waxy types—they go soggy.

Cutting:

• Thin (6–8mm): Crisp and quick
  
• Thick (10–12mm): Fluffy inside, crisp outside
  

Cooking:

• First Fry (Blanching):
  
  • 150–160°C oil
    
  • 3–5 minutes
    
  • Fries should be pale and soft
    
  • Drain and rest 10 minutes
    

• Second Fry (Crisping):
  
  • 180–190°C oil
    
  • 2–4 minutes
    
  • Fry until golden and crunchy
    

Assembling the Perfect Plate

Build your plate generously:

• Place a large crispy fillet at the center
  
• Add a generous handful of golden fries
  
• Serve tartar sauce in a small bowl on the side
  
• Add lemon wedges and chopped parsley for freshness
  
• Squeeze lemon over just before eating—it balances the richness perfectly
  

Serving Tips

Always serve fish and chips piping hot—this is when the batter is at its crunchiest. The tartar sauce adds zing and creaminess, while the lemon cuts through the richness.

Each bite offers:

• Moist, flaky fish
  
• Crunchy batter
  
• Bright, zesty tartar
  A real homemade treat, whether you’re eating solo or feeding a crowd!
  

Chef Tips

• Make your beer batter at the last minute for max fizz and crispness
  
• Dry fish thoroughly before dipping for better batter adhesion
  
• Add herbs like tarragon or chives for a stronger tartar kick
  
• Serve immediately after frying for the loudest crunch
  
• For a gluten-free option: use gluten-free flour blend
  

FAQ

Can I use another fish?
Yes—any firm white fish like cod, haddock, or pollock works.

Is beer required?
No. Sparkling water works in a pinch, but you’ll lose some flavor.

No cornstarch on hand?
Potato starch works well too.

Can I make the tartar sauce in advance?
Yes—just refrigerate and stir before serving.

Can I freeze breaded fish?
It’s best fresh. Freezing ruins the crispness.

More Crispy & Flavorful Recipes to Try

• Homemade Chicken Nuggets — golden, crunchy, and kid-friendly.
  
• Crispy General Tso’s Chicken — sweet, spicy, and better than takeout.
  
• Tartar Sauce – Homemade & Tangy — a must-have dip for fish and chips.
  
• Easy Homemade Ketchup — no preservatives, just flavor.
  
• Crispy Honey Garlic Fried Chicken — sticky, sweet, and crunchy.
  

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Ultra-Crispy Beer-Battered Fish and Chips: Complete Recipe & Chef Tips

Today, we're setting sail for the coast—without leaving the kitchen! We’re making classic British fish and chips with an ultra-crispy beer batter, homemade fries, and a fresh, punchy tartar sauce. I’ll guide you step-by-step, from picking the right fish to getting the perfect golden crunch. Ready to impress friends and family with an authentic, crowd-pleasing dish full of flavor and texture?

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Prep Time 25 minutes mins

Cooking Time 25 minutes mins

Category Main Course

Cuisine British

Portions 3 People

Calories 700 kcal

Ingredients

  

For the fish & batter:

• 3 white fish fillets 150–180 g each, e.g., cod, haddock
• 200  g all-purpose flour sifted
• 100  g cornstarch
• 330  ml cold blonde beer
• 6  g fine salt
• Frying oil sunflower or peanut

For the fries:

• 600  g starchy potatoes cut into fries
• Frying oil same as above

Tartar sauce:

• 60  g pickles diced
• 35  g capers drained
• 15  g flat-leaf parsley finely chopped
• 50  g onion finely diced
• 20  g shallots finely chopped
• 30  g strong mustard
• 120  g homemade mayonnaise
• 15  ml white wine vinegar

Instructions

 

Fries (Double Fry):

• Soak fries in cold water, dry well.
• Fry once at 160 °C for 3–5 min. Rest 10 min.
• Fry again at 185 °C until golden and crispy.

Batter:

• Whisk flour, cornstarch, salt.
• Add cold beer gradually while whisking to a smooth, thick batter. Let rest.

Tartar Sauce:

• Mix together mustard, pickles, capers. Add onion, shallots, parsley.
• Mix in mayo and vinegar. Chill.

Fish:

• Pat fillets dry. Dip in batter, fry at 180 °C for 3 min per side until golden.
• Drain on paper towels.

Serve:

• Plate fish with fries, lemon wedges, tartar sauce on the side.

Video

Notes

Chef Tips

• Make your beer batter at the last minute for max fizz and crispness
• Dry fish thoroughly before dipping for better batter adhesion
• Add herbs like tarragon or chives for a stronger tartar kick
• Serve immediately after frying for the loudest crunch
• For a gluten-free option: use gluten-free flour blend

FAQ

Can I use another fish?
Yes—any firm white fish like cod, haddock, or pollock works.

Is beer required?
No. Sparkling water works in a pinch, but you’ll lose some flavor.

No cornstarch on hand?
Potato starch works well too.

Can I make the tartar sauce in advance?
Yes—just refrigerate and stir before serving.

Can I freeze breaded fish?
It’s best fresh. Freezing ruins the crispness.

Keywords Fish, Fries, sauce