Beer battered fish and chips recipe

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Recipes
Ingredients
Seafood
Fish
Fish and chips
Fish batter

This is a classic recipe for fish and chips, save for the addition of beer! It makes the batter especially crisp and delicious. Make sure your oil is hot by testing it with a chip first, and take care not to overcrowd the pan.

87 people made this

IngredientsServes: 2

125g plain flour, plus extra for dusting
300ml beer
4 potatoes, peeled and cut into chips or wedges
2 skinless, boneless fish fillets, cut into large pieces
vegetable oil for frying
1 lemon

Tartare sauce
8 tablespoons mayonnaise
2 tablespoons soured cream
2 gherkins, finely chopped
1 tablespoons capers, rinsed and finely chopped
1 tablespoons finely chopped fresh dill
salt and pepper to taste

MethodPrep:10min ›Cook:10min ›Ready in:20min

To make the tartare sauce: In a small bowl combine all ingredients. Stir to combine, then season to taste.
To make the batter: Sift flour in large bowl. Make a well in centre of flour. Gradually whisk in beer until batter is smooth or use a hand blender if preferred. Set aside.
Heat oil in a large pan. Dust each piece of fish and potato in plain flour and dip into batter mixture and deep fry in small batches for 5-10 minutes.
Remove and drain on kitchen paper. Serve with lemon wedges and tartare sauce.

Reviews & ratingsAverage global rating:(5)

Reviews in English (6)

Fabulous! Thank you. I did add some salt to the batter and wish I had added a bit more but all in all this was fabulous. Thanks for sharing your recipe.-05 Mar 2012

Brilliant , made this tonight for dinner and the fish was divine , I did add a teaspoon of salt to the batter , I found it didnt need much longer than 4/5 minutes though , depends on size of fish , all in all a lovely recipe!-01 May 2012