Are you a fan of fish and chips but tired of the same old bland and soggy versions? Look no further! With this Homemade Beer Battered Fish and Chips recipe, you can make the perfect crispy and flavorful fish at home.
In Cincinnati, OH, the restaurant with the best fish and chips is Nicholson’s Pub, located downtown. Their fish and chips have the perfect consistency of crunch while still enjoying the fish. So one day, I was craving fish and chips, and it was one of those cravings that I could not get over. Therefore, I decided to try my own crispy fried fish recipe!
Finding the perfect consistency of crunch and flavor can be challenging, but with this easy dinner idea, you’ll achieve just that. Forget about those fried fish dishes where there’s too much batter. As a fish and chip connoisseur, I know what I want in this classic traditional British fish and chips dish – crispy texture and massive flavor, served with lemons and tartar sauce.
How to make Crispy Beer Battered Fish
The biggest tip I can give you for making this one of the best fish and chips recipes you’ll ever make is to use cod fish and season your batter very well. There are two ways you can create the batter:
- You can purchase batter flour already well seasoned; all you have to do is add beer. I have tried this approach, and it works wonderfully and cuts down on time. I recommend the beer batter flour by Louisiana Fish Fry products.
- You can combine flour, seasoned salt, pepper, cayenne pepper, onion powder, garlic powder, and smoked paprika and add beer to the dry ingredients.
Both options are great and depend on what makes the most sense to you and your schedule.
When frying your cod fish, I recommend frying until you hear the oil begin to make a crackling noise. That may not be the most helpful tip, but it is the sound that oil makes when it’s subtle, and the oil is a little more steady in the cooking process. Once the fish has reached this stage in cooking, the batter is extra crispy.
Tips for making Homemade Potato Chips
It took me a few tries to get the potato chips just right. The process is pretty simple:
- Use a potato slicer to thinly slice the potatoes and immediately place them in ice-cold water to prevent them from browning.
- Separate the potato slices on a baking sheet lined with paper towels and pat them with paper towels to remove the moisture. Cover with paper towels to absorb the excess moisture for 15-20 minutes, then deep fry for the best and crispy homemade potato chips. Once cooked, sprinkle them with kosher salt and black pepper.
These crispy potato chips, along with tartar sauce, make this the best fish and chips with tartar sauce recipe you’ll make at home.
Commonly Asked Questions
Yes. You can use just about any white fish you want. Some good choices would be halibut or flounder.
I recommend a side of coleslaw, Homemade Mac and Cheese, and Collard Greens for a complete meal. You can even make french fries instead of chips. To garnish, I would serve with some lemon wedges, malt vinegar, and tartar sauce.
You can. Preheat the air fryer to 400 Degrees. Dip the fish in the batter and shake off the excess batter. Cook on both sides for 10 minutes. You can cook the chips the same way: toss in olive oil and cook on high heat in the air fryer.
Similar Recipes
If you like seafood recipes like this, you will enjoy the similar recipes below:
- Fried Fish Po Boy Sandwich
- Spicy Crispy Fried Shrimp
- Fried Shrimp Hushpuppies
- Bang Bang Shrimp Tacos
- Crispy Fish Tacos with Cilantro Slaw
Homemade Beer Battered Fish & Chips
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This easy recipe makes the best crispy and flavorful beer-battered fish and chips at home. Serve with tartar sauce and lemon wedges for a classic British dish.
Ingredients
- canola oil for frying
- 24 oz. Cod fish
- 3 c. flour (divided)
- 2 c. beer
- 1/2 tbsp. salt
- 1/2 tbsp. pepper
- 2 tsp. cayenne pepper
- 1/2 tbsp. onion powder
- 1/2 tbsp. garlic powder
- 2 tsp. smoked paprika
- 4 large russet potatoes
Instructions
- Thinly slice your potatoes and turn to a bowl filled with cold water until ready to fry. This prevents the potatoes from turning brown. Pat the potatoes more with paper towels and cover them with paper towels. Allow sitting at room temperature for 15- 20 minutes.
- Pour the oil into a Dutch Oven at 350 Degrees and turn your oven on the warm setting. Fill the oven only halfway.
- Once the oil is heated, take a handful of the potatoes and turn to oil. Fry for 5-7 minutes or until potatoes are golden brown.
- Use a slotted spoon to remove from oil, turn to a cooling rack, and immediately season with kosher salt and pepper. Repeat until all potatoes are cooked.
- Remove the chips from the cooling rack, turn to a baking sheet evenly spaced out, and place in the oven on the top rack until ready to serve.
- Slice the cod into eight thin strips, triangles, or to your liking. Once your cod has been sliced, sprinkle with salt and pepper on both sides.
- Add 1 cup of flour to a plate and set aside. Add the 2 cups of flour and the spices (salt, pepper, cayenne pepper, onion powder, garlic powder, and smoked paprika) in a large bowl and whisk together.
- Slowly add in the beer while whisking. The batter should be thick and smooth. If it is too clumpy, add an extra tablespoon of beer until the batter is thick and smooth.
- Dredge the fish fillets into the flour and shake the excess flour off the fish. Dip into the beer batter and place into the deep fryer for 5-7 minutes. Repeat for all fish pieces. Remove with a slotted spoon, shake excess oil, and turn to a cooling wire rack. Serve with chips and tartar sauce.
Notes
NOTE: To make homemade tartar sauce combine 1 cup of mayonnaise, 1 ½ tsp of dill, and 2 tbsp. Of sweet relish, a little lemon juice, salt and pepper, and mix.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Deep Dry
- Cuisine: American
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