If there is one dish that embodies comfort, fun, and a little bit of nostalgia, it has to be the Crispy Beer Battered Fish and Chips (Pub-Style Recipe) Recipe. This classic British favorite brings together flaky white fish enveloped in a perfectly crunchy beer batter, paired with golden, crispy chips. Whether you’re aiming to recreate a cozy pub evening at home or just craving that unbeatable combination of textures and flavors, this recipe delivers every time with simplicity and flair.
Ingredients You’ll Need
The beauty of this Crispy Beer Battered Fish and Chips (Pub-Style Recipe) Recipe is how straightforward the ingredients are—and how each one plays an essential role. From the lightness the beer adds to the batter, to the starchy russet potatoes perfect for crisping, every element is carefully chosen for the best results.
- 1 ½ pounds cod (or haddock, pollock fillets): Choose fresh, flaky white fish for tender, delicious bites inside the crunchy batter.
- 1 cup all-purpose flour plus extra for dredging: The base for creating that light and airy batter coating your fish.
- ¼ cup cornstarch: Adds extra crispness and prevents sogginess once fried.
- 1 teaspoon baking powder: Helps the batter puff up beautifully during frying.
- 1 teaspoon salt: Enhances all the flavors, both in the batter and the chips.
- ½ teaspoon black pepper: For a subtle background spice that balances the batter’s richness.
- 1 cup cold beer (lager or pilsner recommended): Breathes lightness into the batter and gives that signature tangy, malty flavor.
- 2 pounds russet potatoes: Perfect for thick-cut chips with a fluffy inside and a golden crust.
- Vegetable oil (canola or peanut oil for frying): A high smoke point oil ensures crispy seafood and chips without absorbing too much grease.
- Salt (to taste): For seasoning the crispy fries and adjusting final flavors.
How to Make Crispy Beer Battered Fish and Chips (Pub-Style Recipe) Recipe
Step 1: Prepare the Potatoes
Start by peeling and cutting your russet potatoes into thick chips—about ½ to ¾ inch wide. Soak them in cold water for at least 30 minutes or up to an hour to remove excess starch. This step is crucial to achieve those irresistibly crisp fries with a soft interior.
Step 2: Pre-Cook the Chips
Drain and pat the potato chips completely dry. Heat your vegetable oil in a deep fryer or heavy pot to around 325°F (160°C). Fry the chips in batches for about 3-4 minutes until they’re cooked through but not browned. Remove them onto paper towels to drain excess oil and set aside.
Step 3: Prepare the Beer Batter
In a large bowl, whisk together 1 cup of all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually pour in the cold beer while whisking continuously until you have a smooth, thick batter. It should be thick enough to coat your fish evenly but still fluid enough to dip easily.
Step 4: Dredge the Fish
Cut your fish fillets into hearty portions, then lightly dredge each piece in flour. This step helps the batter adhere better to the fish, ensuring a crisp and uniform coating.
Step 5: Heat the Oil for Frying
Increase the oil temperature to 375°F (190°C) for frying the fish and second fry of the chips. Use a thermometer to maintain consistent heat for perfectly crispy results without greasy sogginess.
Step 6: Fry the Fish
Dip each floured fish portion into the beer batter, allowing any excess to drip off, then carefully lower it into the hot oil. Fry for 5-7 minutes until the batter is deep golden and puffed while the fish inside is succulent and flaky. Remove and drain on paper towels.
Step 7: Finish the Chips
Return the pre-cooked chips to hot oil for a quick second fry at 375°F (190°C) for another 3-4 minutes to get that perfect golden brown crunch. Drain on paper towels and sprinkle immediately with salt.
How to Serve Crispy Beer Battered Fish and Chips (Pub-Style Recipe) Recipe
Garnishes
A generous wedge of lemon is classic and essential to squeeze over the crispy fish, cutting through the richness with fresh acidity. Don’t forget the traditional mushy peas for a burst of color and subtle sweetness alongside every bite.
Side Dishes
While this dish stands well on its own, a tangy tartar sauce or malt vinegar elevates the flavor profile beautifully. A simple coleslaw or a fresh green salad also balances the dish and keeps it vibrant and light.
Creative Ways to Present
For gatherings, serve the fish and chips on a rustic wooden platter lined with parchment paper for that authentic pub feel. Layer the chips in a small wire basket for a charming touch, and provide small dipping bowls for sauces so everyone can customize their bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Crispy Beer Battered Fish and Chips (Pub-Style Recipe) Recipe, store the fish and chips separately in airtight containers in the refrigerator. This helps keep the chips from becoming soggy and the batter crispier for longer.
Freezing
Freezing is not ideal for preserving the crispy texture, but you can freeze the cooked chips on a baking sheet before transferring them to a ziplock bag. The fish is best freshly made, though you can freeze raw battered fish for up to a month with proper wrapping.
Reheating
To reheat, use your oven or air fryer at around 375°F (190°C). This method helps restore much of the crispiness without turning the fish rubbery or the chips limp. Avoid microwaving as it will make everything soggy.
FAQs
What type of fish works best for this Crispy Beer Battered Fish and Chips (Pub-Style Recipe) Recipe?
Cod, haddock, and pollock are all excellent choices because they are flaky, mild, and hold up well to frying. Pick fresh, thick fillets for the best results.
Can I use non-alcoholic beer in the batter?
Yes, non-alcoholic beer can work well to achieve the bubbly texture in the batter. Just ensure it’s cold to keep the batter light and crisp.
Is there a substitute for cornstarch in the batter?
If you don’t have cornstarch, you can replace it with an equal amount of extra all-purpose flour or use rice flour for a slightly different texture but still good crisping.
How can I make the chips extra crispy?
Double frying is the key: first cook them at a lower temperature to cook through, then fry them again at a higher temperature to get that golden, crunchy exterior.
Can I bake the chips instead of frying?
While baking is a healthier option, frying provides the signature crisp texture of pub-style chips. If baking, toss the chips lightly in oil and bake at high heat, turning once to get them as crispy as possible.
Final Thoughts
There is truly nothing like the joy of biting into homemade Crispy Beer Battered Fish and Chips (Pub-Style Recipe) Recipe with that perfect balance of crunch and tender fish. This recipe is sure to become a family favorite, perfect for cozy nights or impressing friends with classic British comfort food cooked in your own kitchen. So gather your ingredients, roll up your sleeves, and dive into this warm, crispy, and utterly delicious experience—you’ll be hooked!
Print
Crispy Beer Battered Fish and Chips (Pub-Style Recipe) Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: British
Description
This Crispy Beer Battered Fish and Chips recipe delivers classic pub-style fish and chips with a golden, crunchy beer batter coating and perfectly fried russet potatoes. The light and airy batter pairs beautifully with flaky cod fillets, while the homemade fries are crispy and tender. A simple, satisfying dish perfect for comfort food lovers and seafood fans alike.
Ingredients
Fish and Batter
- 1 ½ pounds cod, haddock, or pollock fillets
- 1 cup all-purpose flour (plus extra for dredging)
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold beer (lager or pilsner)
Potatoes
- 2 pounds russet potatoes
- Vegetable oil (canola, peanut, or other neutral oil for frying)
- Salt to taste
Instructions
- Prepare the Potatoes: Peel the russet potatoes and cut them into thick fries. Soak the cut potatoes in cold water for at least 20 minutes to remove excess starch, which helps in achieving crispiness.
- Heat the Oil: Pour vegetable oil into a deep fryer or a large heavy-bottomed pot to a depth of about 3 inches. Heat the oil to 325°F (163°C) to begin frying the potatoes.
- Blanch the Fries: Drain the soaked potatoes and pat them dry with paper towels. Fry the potatoes in batches in the hot oil for about 3-4 minutes until tender but not browned. Remove and drain on paper towels.
- Make the Beer Batter: In a bowl, sift together 1 cup flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold beer until the batter is smooth and free of lumps. Keep the batter cold until ready to use.
- Heat Oil for Fish Frying: Increase the oil temperature to 375°F (190°C) for frying the fish and finishing the fries.
- Batter and Fry the Fish: Pat the fish fillets dry and lightly dredge them in flour. Dip each fillet into the beer batter, coating completely. Carefully lower the battered fish into the hot oil and fry for 4-5 minutes until golden and crispy. Remove and drain on a wire rack or paper towels.
- Finish the Fries: Return the blanched fries to the hot oil and fry for an additional 2-3 minutes until golden and crispy. Remove, drain, and season with salt immediately.
- Serve: Plate the crispy fish alongside the fries. Serve hot with tartar sauce, lemon wedges, or your favorite condiments.
Notes
- Use cold beer to keep the batter light and crispy.
- Maintaining the correct oil temperature is key to avoid greasy food.
- Russet potatoes are best for fries due to their high starch content.
- Double-frying the potatoes ensures extra crispiness.
- Pat the fish dry before dredging for a better batter stick.
- Serve immediately for the best texture and flavor.
