OK… So this is a recipe for beer battered fish and chips but these days I use cider. You can use either and beer will get you a more traditional flavor. There are few dishes in the world that capture the heart of a nation quite like fish and chips does for the British. Crispy battered fish, fluffy-on-the-inside and crispy on the outside chips, a sprinkle of salt, a splash of vinegar...what's not to like?
About this recipe.
Fish and chips is not just food, it’s a cultural ritual. A bite of history. With this recipe, I’m going to show you how to make traditional fish and chips at home Though I have given the recipe a few modern twists but have pointed them out should you wish to have a more authentic version.
Follow the recipe below and you will love how crispy and delicious your fish and chips are. You might just want to start your own fish and chips shop! Your beer battered fish and chips will be even more amazing if you fry them in beef tallow.
Get ready to fry, season, and devour like a true Brit.
What is the history behind fish and chips?
Beer battered fish and chips have been popular in the UK since the 19th century, when fried fish—introduced by Jewish immigrants from Spain and Portugal—met fried potatoes, already popular in the north of England.
The first known fish and chip shop (or “chippy”) opened in London in the 1860s, and from there, the dish took off.
By World War II, fish and chips were considered so vital to national morale that they were never rationed. Visit any seaside in the UK and you will see that they continue to be a must-have meal for people up and down the country.
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Ingredients
There aren't a lot of ingredients but they all work so well together. This is simple but delicious comfort food. Be sure to get all your ingredients ready before you start. I use homemade beef tallow which really takes the beer batter fish and chips to the next level.
- cod or haddock
- Salt and pepper
- all-purpose (plain) flour
- rice flour
- baking powder
- Cheyenne chili powder (optional)
- beer or cider
- salt
- Beef tallow or vegetable oil
- frozen chips
See recipe card for quantities.
Step by step photos for the fish.
You will see from the following photographs that this recipe really is easy. I have tried to show the thickness of the batter which is really important.
- Step 1: Pour all of the batter ingredients into a mixing bowl.
- Step 2: Begin whisking the batter together. At first it will be quite lumpy so whisk hard and fast.
- Step 3: Whisk until the batter is creamy smooth. This will take a couple of minutes.
- Step 4: Dust a piece of fish with the rice flour and plain (all purpose) flour mixture. Shake off any excess flour.
- Step 5: Dip the flour dusted fish into the batter and ensure it is completely coated with the batter.
- Step 6: Slowly lower the fish into the hot fat. Let it cook a little before lowering it further down and continue until the batter has hardened some before letting go.
- Step 7: Fry for about 3 to 4 minutes, carefully turning once and spooning the hot oil over the fish until crispy and golden brown.
- Step 8: Transfer the cooked fish to a rack to drip any excess oil and keep warm in a low oven while you cook the rest of the fish and chips.
Substitutions
Below you will find a few substitutions that will work for your beef battered fish and chips.
- Beef Tallow - Traditionally, fish and chips were cooked in beef tallow (beef dripping). You are very lucky to find fish and chip shops that still do but it really takes things up a level or two. If you mush, you could substitute vegetable oil.
- Cod or Haddock - Cod is great and the most common fish used for fish and chips. You really could substitute and meaty white fish for the cod or haddock.
- Cider - The use of cider in the batter is a new thing and I like it. You could use you beer of choice or if you want a non-alcoholic version, just add ice cold sparking water (club soda).
- Frozen Chips: I prefer to use frozen chips and for good reason. The chips that are frozen and sold have been hand-picked for perfection. Most chip shops use them because they can cook them to perfection, quickly as the chips have already been flash fried before freezing and packaging. Some places cook homemade chips using raw potatoes but they are often a big, soggy disappointment. If you want to make your own, see the notes in the recipe card below.
Equipment
1. Deep Fryer or Heavy Pot
- Purpose: For frying both the fish and chips.
- Tip: A deep, heavy-bottomed Oven or Air Fryer (Best Method):
- Preheat oven to 180–200°C (350–400°F)
- Place fish and chips on a wire rack over a baking tray (to keep air circulating)
- Heat for 10–15 minutes, flipping halfway through
- For extra crispiness, give them a quick blast under the broiler or in an air fryer at 180°C (350°F) for 5–7 minspot like a Dutch oven or stockpot works great if you don’t have a fryer.
2. Thermometer
- Purpose: To monitor oil temperature (130°C / 266°F for the first chip fry, and 180°C / 356°F for the second chip fry and fish).
- Tip: An instant-read or clip-on candy thermometer is ideal for this if you don't have a built in deep fat fryer thermometer.
3. Slotted Spoon or Spider Strainer
- Purpose: To safely lift fish and chips out of the hot oil. Deep fat fryers have a basket so you won't need this if using a deep fat fryer.
4. Wire Rack or Paper Towels
- Purpose: For draining excess oil after frying.
- Tip: A wire rack over a baking tray helps keep things crispy.
5. Mixing Bowls
Purpose: For making the batter, dredging the fish, and prepping ingredients.
Storage
For the Fish:
- Cool it completely before storing (to avoid soggy batter).
- Wrap it loosely in foil or parchment paper—this helps avoid trapping steam which can make it soggy.
- Place it in an airtight container or zip-top bag.
- Refrigerate and use within 1–2 days.
For the Chips:
Keep in the fridge for up to 2 days.
Let them cool down completely.
Store in a separate airtight container (don’t store chips and fish together or they’ll get soggy).
How do you reheat leftover fish and chips?
Oven or Air Fryer (Best Method):
- Preheat oven to 180–200°C (350–400°F)
- Place fish and chips on a wire rack over a baking tray (to keep air circulating)
- Heat for 10–15 minutes, flipping halfway through
- For extra crispiness, give them a quick blast under the broiler or in an air fryer at 180°C (350°F) for 5–7 mins
How do you cook the chips?
I highly recommend using frozen chips. That is what is most often used at fish and chip shops and for good reason. Frozen chips are chosen by the buyers for perfection. You know you will get a crispy exterior chip that is also nice and fluffy on the inside.
Cook the chips from frozen. You could just read the instructions on the packaging but I recommend cooking them in beef tallow for optimum flavour and frying them twice. Frozen chips are already fried once before freezing so you are going to be getting triple fried chips that are amazing.
See the recipe card below for cooking instructions.
Top Tip
Make sure that you add the beer or cider to the batter when it is ice cold from the fridge. This will help ensure that the fish is extra crispy when you fry it.
FAQ
Although this is not a traditional ingredient in fish and chips, the rice flour will help achieve a crispier batter when you fry it. You can leave it out but trust me here!
No but they will be crispier and fluffier if you do.
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Recipe for Beer Battered Fish and Chips
Recipe
Fish and Chips
This is fish and chips at its very best! You need to do the first two fries of the chips before frying the fish. Then when the fish is cooked and being kept warm in a low oven, you do the final blasting of the chips in the hot oil/tallow.
Ingredients
- FOR THE FISH
- 4 fillets of cod or haddock (approx. 150–200g each)
- Salt and pepper
- 1 cup all-purpose flour (for dusting)
- ½ cup rice flour (for dusting)
- FOR THE BATTER
- 1 cup all-purpose flour
- ¼ cup rice flour
- 1 teaspoon baking powder
- 1 teaspoon Cheyenne chili powder (optional)
- 1 cup ice cold beer or cider
- 1 teaspoon salt
- FOR THE CHIPS
- 1 bag of frozen chips (your favourite brand)
Instructions
- In a mixing bowl, mix the flour, baking powder, salt and cayenne, if using. Slowly whisk in the cold
cider until smooth and lump-free. Let the batter rest in the fridge for 10 to 15 minutes. - When ready to fry, heat the beef tallow or oil to 360°F/180°C. Pat the fish fillets dry and season generously with salt and pepper. Dust the fish with the rice flour and plain (all purpose) flour mixture. Dusting the fish fillets first will help the batter stick and the rice flour will make the fish extra crispy.
- When the oil is up to heat, dip a piece of the fish into the batter so that it is completely coated in batter. Then slowly lower the battered fish into the hot oil.
- Fry for 5 to 8 minutes, turning the fish a couple of time until the batter is crispy and golden brown.
- Transfer the fish to a rack to train any excel oil. Keep warm in a low oven while you cook the rest of the fish and then the chips
- FOR THE TRIPLE COOKED CHIPS
- You should fry the chips before starting to fry the fish. Heat the oil or tallow to 275–300°F (135–150°C). Fry in batches for 3 to 4 minutes or until the chips are turning a pail yellow but not golden. Transfer to a paper towel lined rack to cool. For best results, let them cool in the fridge for 10 to 15 minutes.
- Raise the heat of the oil or tallow to 320–340°F (160–170°C). Fry the chips again in batches for about 3 minutes or until they are just starting to turn golden. Transfer to a paper towel lined rack and let them cool to room temperature either in or out of the fridge. All of this can be done before you start frying the fish.
- For the final frying, Raise the temperature to 375–390°F (190–200°C) and fry in batches for another 1 to 2 minutes or until crispy, golden brown. Serve immediately with the fish.