Beer Batter Fish Fry Recipe (For Pub Style Fish and Chips at Home)

beer batter fish and chips recipe featured image

Beer Batter Fish Fry Recipe (For Pub Style Fish and Chips at Home)

Fish and chips is easier to make at home than you might think! This recipe yields a crunchy, golden beer batter coating and flaky, tender white fish that rivals your favorite restaurant’s fish fry.

Course Main Course

Cuisine British, Buffalo Food

Keyword Beer Batter Fish, Beer Batter Fish Fry, Beer Batter Fish Recipe, Beer Battered Fish, Beer Battered Fish Recipe, Fish and Chips, Fish and Chips Recipe, Fish Fry

Prep Time 30

Cook Time 30

Servings servings

Calories 299kcal

Author Faith Gorsky

Equipment

Instant-read thermometer

Ingredients

Tartar Sauce:

3/4 cup mayo
4 tablespoons minced dill pickle
1 tablespoon dill pickle juice
1/2 tablespoon fresh lemon juice
1/2 teaspoon fresh lemon zest
1 tablespoon chopped fresh dill
2 teaspoons capers drained and chopped
1 clove garlic peeled and crushed
3/4 teaspoon Worcestershire sauce
3/4 teaspoon Dijon mustard
3/4 teaspoon hot sauce optional; more or less to taste
3/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper

Beer Batter Fish:

2 pounds firm-fleshed mild-flavored white fish filets, such as haddock or cod, cut into 8 4-ounce pieces
1 1/4 teaspoon salt divided into 1/2 teaspoon + 3/4 teaspoon
1/2 teaspoon black pepper
5 tablespoons cornstarch divided into 3 tablespoons + 2 tablespoons
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sweet paprika I like smoked sweet paprika here, but use what you like
3/4 teaspoon baking powder
1 1/4 cups beer see Notes
48 ounces vegetable oil for deep frying

Optional Serving Suggestions:

Chips (fried potato) see Notes
Fresh lemon wedges to squeeze on top
Prepared coleslaw

US Customary - Metric

Instructions

To Make the Tartar Sauce:

Add all ingredients to a medium bowl and stir well; taste and adjust seasonings if desired. Cover and refrigerate until serving.

To Make the Beer Battered Fish:

Prep the fish. Pat the fish dry. Lay out the fish on a cutting board, and pat it dry. Sprinkle 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 3 tablespoons cornstarch on both sides. Rub the cornstarch around to evenly coat, and then gently shake off the excess.
Make the batter and heat the oil. Add the flour, remaining 2 tablespoons cornstarch, remaining 3/4 teaspoon salt, garlic powder, onion powder, smoked paprika, and baking powder to a large bowl, and whisk to combine. Add the beer and whisk together. The batter will be lumpy, and should be like a thin pancake batter. Let the batter rest for about 15 minutes (about the time it takes to heat up the oil), or up to 45 minutes. Add the oil to a heavy-bottomed 5-quart pot. Heat it to about 365F.
Fry the fish. Dip a piece of fish in the batter, let the excess batter drip off, and carefully slide it into the hot oil. Repeat until you have a couple pieces of battered fish to cook at a time, being careful not to over-crowd the pot. Cook the fish until golden on both sides, flipping once (about 3 to 5 minutes). Use a slotted spoon to transfer the cooked fish to a baking tray lined with a wire rack; pop it into a 200F oven to stay warm while you fry the rest of the fish. Cook the remaining fish the same way.

Video

Notes

Beer and Non-Alcoholic Options: You can use any type of light-colored beer you like for this recipe. Or you can use non-alcoholic beer or club soda instead.
Rest Time for the Batter: Let the batter rest for about 15 minutes after making it before you dip and fry the fish filets. This helps yield the crispiest coating!
Fry Temperature: Use an instant-read thermometer to monitor the oil’s temperature to keep it as close to 365F as possible.
Recipe Yield, Serving Size, and Nutritional Information: This recipe makes 8 (4-ounce) pieces of battered and fried fish and about 1 cup of tartar sauce. Each serving is 1 piece of fish and about 2 tablespoons of tartar sauce. The nutrition information given is for 1 piece of battered and fried fish (assuming 1 tablespoon of oil is absorbed per piece of fish), and it doesn't include the tartar sauce or optional serving suggestions. Here is the nutritional information for the tartar sauce.
The Potato Component: If you're making classic British pub style fish and chips, of course you need potatoes! You can always pick up a bag of French fries in the freezer section of the grocery store, but if you're feeling adventurous, you can easily make the real deal at home. Here's how to get perfect crispy outside, fluffy inside chips:
- Use starchy potatoes (such as Russet).
- Cut them thick (about 1/2-inch wide).
- Soak them (in cold water for 30 minutes to 2 hours), and then pat them dry.
- Double-fry them (first fry 5 minutes at 325F, drain and cool completely, and then second fry 5 minutes at 375F).
- Season with salt while they're piping hot!
Storage: Store the tartar sauce in an airtight container in the fridge for up to 1 week. Cool the fried fish to room temperature, and then store it layered between pieces of parchment paper in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
Reheating: To keep the coating crispy, avoid the microwave (unless it's your only option), and reheat your fish fry in an air fryer, oven, or a skillet on the stovetop:
- Air Fryer: Preheat to 320F. Add the fish directly to the air fryer basket and air fry for 6 to 8 minutes, flipping once halfway through.
- Oven: Preheat to 350F. Put the fish on a baking tray (lined with a wire rack if you have one, or lined with foil for easy cleanup), and bake for about 15 minutes.
- Stovetop: Preheat a skillet over medium to medium-low heat (you shouldn't need to add oil since the fish was deep fried). Add the fish and cook until the it's crispy outside and hot in the center, about 2 to 3 minutes per side, flipping once halfway through. (If your fish is thicker than 1 inch, cover the skillet but leave the lid ajar so the steam can help heat up the center of the fish.)

Nutrition