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

"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."
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Ready In:




  • 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.
  • Start heating oil to 375°F Run fingers across fish fillets and remove any pin bones. Slice the fillets into 1" by 3" strips.
  • 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.
  • Sprinkle fish with a little salt and malt vinegar.
  • 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
  • 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.
  • Enjoy!

Questions & Replies

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  1. 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.
  2. 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.
  3. 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!
  4. Delicious yet very simple. However, I used salmon (as cod is unavailable here) and "non-alcoholic" beer. Thanks.



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