Crispy Beer Battered Fish & Chips
Cook time
Total time
Serves: 4-6
  • 5-6 Russet or Yukon Gold potatoes, peeled and cut into your preferred shape (I did a thick matchstick cut)
  • large bowl filled with ice water
  • vegetable or canola oil, for frying (you'll want the oil to be at least 3 inches up around the sides of the pot)
  • ¼ cup cornstarch
  • sea salt or fleur de sel, for sprinkling
  • Parmesan cheese, for sprinkling (optional)
  • scallions, sliced thinly, for sprinkling (optional)
  • 1 to 1½ pounds flaky fish (cod, halibut, etc.), cut into 4-6 equal pieces (depending on how big your fish is - I had 1 pound and it cut into 4 good sized pieces and 2 teeny-tiny pieces that I couldn't have served but were good to test the heat of the oil)
  • 1 cup all-purpose flour
  • ½ teaspoon ground mustard (optional, but I love the flavor it adds)
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup good beer (I used a nice pale ale)
  • ¼ cup 1% or 2% milk
  • 1 egg
  • 1½ tablespoons unsalted butter, melted
  • 1 cup all-purpose flour (yes, again - this is for coating the fish, though)
  • ½ teaspoon ground mustard (optional)
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • vegetable or canola oil, for frying
  • tartar sauce, for serving
  • lemon wedges, for serving
  1. For your chips: Peel your potatoes and slice them into whatever shape you like - I went with a larger matchstick cut. Place your cut potatoes in a large bowl of ice water and soak them for at least an hour. This will help to remove some of the starch from the potatoes and make them extra crispy.
  2. After an hour (or however long you soaked your potatoes), begin to heat your oil over high heat in a heavy-bottomed pot - you want the oil to be about 3-4 inches up the side of the pot, and you want it to reach 345 degrees F for frying. Fry the chips in batches (no need to pat them dry or anything), being careful of any sputtering oil (wearing long sleeves is probably a good idea). After 4 minutes or so, the potatoes should be blistered looking and only slightly golden, but not browned. Remove from the oil and place on a cooling rack with lots of paper towels to soak up any excess oil. Continue until you have fried all of your fries, then turn the heat up on the stove a bit and bring your oil to 385 degrees F.
  3. When the oil is ready, toss the par-fried chips in a bit of cornstarch - this will help make your fries extra crispy. I put them all in a mesh sieve, poured the ¼ cup of cornstarch over them, and shook them until the cornstarch was evenly distributed. Fry the chips again, in batches, for about 3 minutes, and place on paper towels to drain. Immediately sprinkle with salt and/or Parmesan cheese, and serve as soon as possible, as the longer they sit, the less crisp they become! I also sprinkled mine with a few scallions, for color.
  4. For the fish: In a a small bowl, combine the first cup of flour, ½ teaspoon ground mustard, ½ teaspoon salt, and ½ teaspoon pepper. In a medium sized bowl, whisk together the beer, milk, egg, and melted butter. Whisk the flour mixture into the beer mixture, and allow to sit out for 30 minutes to 1 hour, for maximum beer deliciousness.
  5. When you're ready to fry your fish, heat another pot of oil with about 2 inches of oil to 365 degrees F. Pat your 4-6 pieces of fish dry with paper towels. Combine the remaining 1 cup of all-purpose flour, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper in a shallow dish, like a pie tin. Dredge the fish in this flour mixture, then dredge it in the beer mixture. Fry the fish in batches (about 2 fillets at a time) for 5-6 minutes, until golden. Remove from the oil, place on a plate covered in paper towels to drain a bit, and serve immediately with some tartar sauce, lemon wedges, and your chips.
Recipe by The Crepes of Wrath at