SaveBeer-Battered Fish and Chips
Twice-fried chips, shatter-crisp beer battered cod, malt vinegar, tartar sauce. Pub-proper.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $24.00 · $6.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 2 lb Russet potatoes (peeled, cut to 1/2-inch batons)
- 1 1/2 lb cod or haddock fillets (1-inch thick, cut in 4 pieces)
- 1 1/2 cup all-purpose flour (plus extra for dredging)
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 1/4 cup cold pale ale (Bass or similar, straight from fridge)
- 8 cup peanut oil (for frying)
- 3/4 cup mayonnaise (for tartar)
- 3 tbsp dill pickle relish
- 1 tbsp capers (chopped)
- 1 tbsp lemon juice (fresh)
- 1 tbsp fresh dill (chopped)
- 1/4 cup malt vinegar (for serving)
- 1 tsp flaky salt
Instructions
- 1
Soak cut potatoes in cold water 30 minutes to rinse surface starch. Drain, pat bone-dry.
Surface starch = gummy chips. Water soak is essential.
- 2
Heat oil to 275°F. Fry chips in batches 6-8 minutes until soft but not colored. Drain on a rack.
First fry cooks the interior. They'll look anemic — that's correct.
- 3
Mix tartar: mayo, relish, capers, lemon juice, dill, pinch of salt. Chill.
- 4
Increase oil to 375°F.
- 5
Whisk flour, cornstarch, baking powder, salt. At the last second, whisk in ice-cold beer until just combined — lumps OK.
Cold beer + overmixed batter = tough. Leave it lumpy and use immediately.
- 6
Pat fish dry, dredge in flour, then dip in batter. Slide into oil one at a time, frying 2 pieces at a time, 5-6 minutes, flipping once, until deep golden. Internal 145°F.
- 7
Fry chips a second time at 375°F, 3-4 minutes until crackly and gold.
Double fry is the only way to get restaurant chips.
- 8
Drain fish and chips on racks, salt immediately with flaky salt. Serve with malt vinegar and tartar.
Pairs With
Fuller's London Pride
Same beer as the batter — pub tradition.
Loire white
Oyster-pairing wine also cuts fried fish beautifully.
Tart and dry
Acid cuts fry oil, no sweetness overload.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Cold beer straight from the fridge. Warm beer = flat batter.
- •A thermometer is not optional. 275°F then 375°F — hit the temps.
- •Salt the moment fish leaves the oil. Later = doesn't stick.
Substitutions
- cod → haddock, pollock, or halibut
- pale ale → sparkling water (similar lift, less flavor)
- Russets → Yukon Gold (waxier but works)
Leftovers
Best fresh. If needed, re-crisp fish at 400°F for 6 minutes on a rack. Chips don't reheat — eat them.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
