Total Time
Prep 30 mins
Cook 20 mins

Pretty standard fish and chips style fish. the beer batter and cornstarch make for a very crispy crust. Not a whole lot of grease if you're careful. From Alton Brown's Good Eats

Ingredients Nutrition

  • safflower oil, For Frying, 1 gallon
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 14 teaspoon cayenne pepper
  • 1 dash Old Bay Seasoning
  • 1 bottle brown beer, cold
  • 1 12 lbs firm-fleshed white fish fillets, cut into 1 ounce strips (tilapia, pollock, cod)
  • cornstarch, for dredging


  1. Heat oven to 200 degrees F.
  2. Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees.
  3. In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning.
  4. Whisk in the beer until the batter is completely smooth and free of any lumps.
  5. Refrigerate for 15-60 minutes.
  6. Lightly dredge fish strips in cornstarch.
  7. Working in small batches, dip the fish into batter and immerse into hot oil.
  8. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes.
  9. Drain the fish on a roasting rack.
  10. Allow oil to return to 350 degrees between batches.
Most Helpful

Ive tried several different batters and this one was the best. The fish is nice an crispy. I just added a little more beer to thin it out as I didn't want bready. Came out awesome. Thanx Chef!

Chef stevemib June 30, 2011

This was the best batter I've tried yet! My British guy said this was "just like the chip shops!" which is a huge compliment in my book. A keeper.

LousyChef January 07, 2015

Lovely! I am not much of a fish lover, but my husband is, but amazingly enough, we BOTH loved this recipe. Please consider revising the ingredient list to: safflower oil (for frying, 1 gallon) so that the entire gallon's calories don't factor into the nutrition facts. This recipe is a keeper and worth cleaning the kitchen for!

Kat's Mom August 19, 2009