Good Ol' English-Style Beer-Battered Fish 'n Chips

Total Time
Prep 15 mins
Cook 30 mins

This is a delicious recipe for fish and chips, the old-fashioned English way. White cod is the preferred fish, but flounder works nicely too.

Ingredients Nutrition


  1. FISH: Mix flour and salt in a large bowl, and mix egg and milk in a separate bowl; pour wet mixture into dry mixture and mix well.
  2. Start heating oil to 375°F Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips.
  3. When oil is up to temperature, mix beer into batter. Dip and coat fillets with batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. Keep warm in the oven if needed.
  4. Sprinkle fish with a little salt and malt vinegar.
  5. CHIPS: Peel 5 medium Idaho potatoes, slice into 1/2" square strips by the length of the potato. Rinse in cold water to reduce starch. Leave in water until oil is 375°F
  6. Grab a large handful and pat dry with paper towel until fairly dry, to reduce spattering. Place into hot oil and fry until golden brown. Do a handful a time, keeping cooked ones warm in the oven.
  7. Enjoy!


Most Helpful

I haven't ever deep-fried anything before, so a little more detail would have been helpful. The batter turns out WAY too thick if you only use 5 oz of milk and 5 oz of beer. I used what the recipe called for and the batter was really sticky during the prep and thick and chewy when it was all done. I'd add some more liquid. I also found out that you can simmer beer on low and whisk it for a minute and it flattens it... in case you didn't plan a few days ahead and leave beer out. I found out on the internet that you can tell oil is ready for frying when you put the handle end of a wooden spoon in it and it bubbles. It was medium on my stove. so, other than not offering much info, I thought it was an ok meal.

rainbow.rubatino December 26, 2008

Good recipe but the batter is really thick...definitely needed to be thinned in order to avoid being rubbery. I would suggest adding a couple Tbs of lemon juice also to the batter. Thanks for the recipe.

Tish October 30, 2008

Great recipe, but I think next time I will thin out the batter a little. When it stuck to the fish, it clumped. When I fried it, those "clumpy" areas were a little rubbery. It's a definate keeper in my cookbook!

Jackie R. March 29, 2008

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