How to cook homemade perfect beer-battered fish and chips recipe, crispy, golden battered cod, fantastic flavors, simple recipe, a great meal with family & friends. The BEST EVER fish n chip recipe!
Classic British Beer Battered Fish n Chips! This is a fantastic fish and chip recipe!
Here, we're going to learn all about Fish and Chips, where they originated from, and how to cook perfect beer-battered fish, along with traditional chips, just like in a fish and chip shop.
Anyone who's ever visited Great Britain will have either tried Fish and Chips or at least walked past a Fish and Chip Shop. Ask any British person if they've ever been to a 'chippy' as it is affectionately known, and their answer will, sure enough, be a resounding 'YES'!
A bit of history behind fish and chips
Fish and Chip shops came about as a result of the popularity of fishing trawls, and new railways which allowed for fresh fish to be transported further inland.
When did fish and chip shops first open?
The first Fish and Chip shop opened up in London in 1860, and it was a means to feed the working class with cheap, readily available fish. The fish and chips would be cooked in a big cauldron full of beef dripping, fired by hot coals.
It proved to be a main staple throughout the country, so much so, that during the Second World War, Fish and Chips was exempt from food rationing!
These days, you will find fish and chip shops all over Great Britain, although many have now diversified and also sell pies, kebabs, burgers etc. That's mostly because the price of fish has soared, resulting in a decline of people buying this popular dish, and there have also been reports of some chippy's selling a cheaper type of fish when they are saying it is cod.
What is fish and chip shop batter made of?
The success of this dish all rests on the batter. Every chippy has it's own 'secret' recipe, so what I have done is tried to work out what makes a good, tasty, light and crispy batter, and this is what I've come up with.
The classic recipe for batter is simply made up of flour, salt, water and salt, and pepper. For this recipe, I've used beer instead of water. This gives the fish extra flavor, and the fizz in the beer makes the batter light, crispy and golden.
If you do not want to use beer, you can use soda or carbonated water in the same quantities to achieve a light crispy batter.
What kind of fish is used in fish and chips?
Most chip shops use cod fillets or haddock. However, you can also use plaice, and nowadays, due to the price of cod, chip shops are using halibut, flounder, tilapia, pollock, whiting or catfish.
For this recipe, I have used frozen cod fillets. You can also use fresh cod if it is available at your fishmonger's. I buy my fish fresh and then freeze in portions for convenience.
How do you get batter to stick to fish?
The trick of getting the batter to stick to the fish before frying is all in the flour.
Make sure you dab the fish dry with some kitchen paper and then completely cover the fish in a coating of seasoned flour. Shake off any excess and then go on to dip the fish in the batter so it is totally coated. The batter should now stick to the fish.
If you don't coat in flour first, the batter is likely to slide off the fish before it even gets to the fryer!
What potatoes do chip shops use?
Most shops use Ramos, Agria or Maris Piper potatoes. For this recipe, I've used Maris Piper as they are more available in the shops.
The Maris Piper potatoes are starchy and will give you a crispy coating and be fluffy on the inside.
Here I will show you how to reproduce a little bit of Britain by sharing our easy homemade recipe for the Best Ever British Beer Battered Fish and Chips.
Fish and Chips would normally be served with salt and vinegar which you would put on yourself in the chippy before they wrapped it up into a parcel using newspaper. The smell of the vinegar on the newspaper will evoke many memories to an expatriate if ever you were to mention it to them!
For any of you familiar with British traditions, a trip to the seaside is never complete without eating fish and chips on the seafront. No matter the weather, rain, cloud or shine, grabbing a portion of fish and chips and then sitting along the promenade and watching the tide come in or out is a must!
I even took a photo to show you my last trip to the seaside, and sure enough, the skies were dull and cloudy and the heavens opened before I could finish my fish and chips so I had to run quickly to the nearest shelter which happened to be a bus stop.
Never the less, I got to have fish and chips by the seaside to keep the tradition, even though I got soaked through in the end!
These days, you can't get fish and chips wrapped in newspaper because of the hygiene, so now, they tend to serve you the fish and chips in a polystyrene box to take away.
This photo below shows some fish and chips with mushy peas in a container. Delicious!
But of course, if you're making this at home, you must use a newspaper and just pop a piece of parchment on the newspaper so your fish and chips are on that and not directly on the newspaper. You don't want newspaper print sticking on your fish!
So without further ado, let's see how we make our British Beer Battered Fish and Chips. You will love it!
- Cod, haddock, pollock, whiting, catfish. Any 'meaty' thick-filleted white fish is good. For this recipe, I have used frozen cod as fresh fish is extremely expensive!
- 1 cup flour, seasoned with salt and pepper
- Vegetable Oil for deep frying. (calculate amount according to the size of your pan)
- Allow approximately 150 g (5 oz) fish per person. Try and get fish fillets about 2 cm or more in thickness
The fish batter recipe
- 100 g or 1 cup All-Purpose Flour
- 1 & ½ teaspoons baking powder
- 7 Tablespoons Milk
- ½ Tablespoon Olive oil
- 1 Tablespoon water
- Pinch of salt
- 6 Tablespoons of fizzy lager or beer. (A light beer works best). You can use fizzy water instead of beer.
- Calculate roughly 2 medium-sized potatoes per person, peeled and cut into finger thickness (about 2 cm thick) chips
King Edwards, Desiree, Maris Piper all good potatoes for chips
Salt and Malt Brown Vinegar for serving.
Equipment you will need
A saucepan large enough to fill ⅓ deep with oil, or a deep fryer.
Newspaper and greaseproof paper cut into halves. Allow a double layer of newspaper per portion.
1. If you are using frozen fish, defrost it. Turn oven on to 150C, 300F, Gas 2
2. Heat up the oil in your fryer/pan until it reaches 180C / 350F.
3. Check over your fish for any bones. If you have a thick part and thin part of the fish, cut the thin part off as we will cook this separately to avoid overcooking. (see shapes of fish in photo). Pat dry with kitchen paper.
4. Mix your flour and salt and pepper well in a shallow dish
and cover the fish with the flour and shaking off any loose flour.
5. Make up the batter. Add all the ingredients EXCEPT the beer / fizzy water, and give it a light whisk. Don't worry if there are lumps in the batter. This is good!
6. Peel and cut the potatoes into chip shapes, then rinse and pat dry with a clean tea towel.
The potatoes need to be as dry as possible before frying to get them crispy.
We've got a great recipe for homemade oven fries if you prefer not to deep fry the chips.
7. Carefully place the chips into the fryer/pan and allow to cook gently for approximately 8 minutes. They should turn soft and still have a pale color.
You can check if the chips are cooked by using a sharp knife and feel if it's soft inside.
Take them out of the pan and place on your baking tray for now. We will refry them after the fish to give them a super crisp.
If you don’t have a thermometer, drop a bit of batter or end of a chip in and see if it sizzles to the surface.
8. Add the fizzy beer or fizzy water to your batter and gently mix it. It should have the consistency of pouring cream or yogurt. If it is too thick, add a little of your fizzy liquid.
9. Increase your oil heat to 180C / 350F ready for the fish. Place a few sheets of kitchen paper in your baking tray.
We will use this to place the fish once it's cooked.
10. We will cook 1 or 2 pieces of fish at a time, depends on the size of your pan/fryer.
Taking the end of a piece of fish, place it in the batter and coat it well.
Take it out of the batter and leave the excess to drip off, say for about 5 seconds.
Then gently place it in the hot oil, and cook for 7 - 8 minutes until it becomes crispy and golden brown just like in the photos below.
If the batter starts going brown too quickly, turn the temperature down a little.
11. Place on the kitchen paper then keep warm in the oven, whilst you cook the other pieces of fish the same way and add to the oven.
12. When you've finished cooking the fish, scoop out any bits of batter floating in the pan/fryer.
In Britain, these bits are known as 'scraps' and you can often get them for free from the chippy to eat with chips. Not very healthy though!
13. Return the chips back to the fryer and cook for 3 minutes until they are brown and crispy.
When done, drain off the excess oil (I use kitchen paper), and arrange, together with the fish on your newspaper & greaseproof paper like in the photos below.
Serve whilst still hot and crispy. Sprinkle some salt and shake some vinegar on your fish and chips and eat out of the paper with your fingers and ENJOY!
If you enjoy beer-battered fish, try our Crispy Beer Battered Shrimp / Prawns. So delicious!
We've also got a really quick and easy Pan Fried Cod Pasta Dinner, takes minutes to make and great for a weeknight meal!
We'd love to hear from you and what you thought of our British Beer Battered Fish and Chips recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
If you would like to make some of my Best Ever Tartar Sauce to go with this, click on the photo, or try our garlic butter sauce for seafood recipe. It's very quick and easy to make.
We can also recommend a Yum Yum Sauce from Savory Experiments. It's easy to make and goes great with seafood.
British Beer Battered Fish and Chips
How to cook homemade perfect beer-battered fish and chips recipe, crispy, golden battered cod, fantastic flavors, simple recipe, great meal with family & friends. The BEST EVER fish n chip recipe!
- Cod, haddock, pollock, whiting,catfish. Any 'meaty' thick filleted white fish is good. For this recipe I have used frozen cod as fresh fish is extremely expensive!
- 1 cup flour, seasoned with salt and pepper
- Vegetable Oil for deep frying., calculate amount according to the size of your pan
- Allow approximately 5 oz or 150 g fish per person. Try and get fish fillets about 2 cm or more in thickness
- 1 cup or 100 g All Purpose Flour
- 1 ½ Teaspoons baking powder
- 7 Tablespoons Milk
- ½ Tablespoon Olive oil
- 1 Tablespoon water
- Pinch of salt
- 6 Tablespoons of fizzy lager or beer. . You can use fizzy water instead of beer., A light beer works best
- cm Calculate roughly 2 medium sized potatoes per person, peeled and cut into finger thickness (about 2 thick) chips
- King Edwards, Desiree,Maris Piper all good potatoes for chips
- Salt and Malt Brown Vinegar for serving.
- If you are using frozen fish, defrost it. Turn oven on to 150C, 300F, Gas 2. Heat up the oil in your fryer / pan until it reaches 180C / 350F.
- Check over your fish for any bones. If you have a thick part and thin part of the fish, cut the thin part off as we will cook this separately to avoid over cooking. (see shapes of fish in photo). Pat dry with kitchen paper.
- Mix your flour and salt and pepper well in a shallow dish and cover the fish with the flour and shaking off any loose flour.
- Make up the batter. Add all the ingredients EXCEPT the beer / fizzy water, and give it a light whisk. Don't worry if there are lumps in the batter. This is good!
- Peel and cut the potatoes into chip shapes, then rinse and pat dry with a clean tea towel.
- The potatoes need to be as dry as possible before frying to get them crispy.
- Carefully place the chips into the fryer / pan, and allow to cook gently for approximately 8 minutes. They should turn soft and still have a pale colour. You can check if the chips are cooked by using a sharp knife and feeling if it's soft inside.
- Take them out of the pan and place on your baking tray for now. We will refry them after the fish to give them a super crisp.
- TIP: If you don't have a thermometer, drop a bit of batter or end of a chip in and
- and see if it sizzles to the surface.
- Add the fizzy beer or fizzy water to your batter and gently mix it. It should have the consistency of a pouring cream or yoghurt. If it is too thick, add a little of your fizzy liquid.
- Increase your oil heat to 180C / 350F ready for the fish. Place a few sheets of kitchen paper in your baking tray. We will use this to place the fish once it's cooked.
- We will cook 1 or 2 pieces of fish at a time, depends on the size of your pan / fryer. Taking the end of a piece of fish, place it in the batter and coat it well. Take it out of the batter and leave the excess to drip off, say for about 5 seconds. Then gently place it in the hot oil, and cook for 7 - 8 minutes until it becomes crispy and golden brown just like in the photos below. If the batter starts going brown too quickly, turn the temperature down a little.
- Place on the kitchen paper then keep warm in the oven, whilst you cook the other pieces of fish the same way and add to the oven.
- When you've finished cooking the fish, scoop out any bits of batter floating in the pan / fryer.
- Return the chips back to the fryer and cook for 3 minutes until they are brown and crispy. When done, drain off the excess oil (I use kitchen paper), and arrange, together with the fish on your newspaper & grease proof paper like in the photos below.
- Serve whilst still hot and crispy. Sprinkle some salt and shake some vinegar on your fish and chips and eat out of the paper with your fingers and ENJOY!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 991Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 208mgSodium: 896mgCarbohydrates: 96gFiber: 5gSugar: 6gProtein: 86g
Here's a selection of classic English Recipes for you to enjoy!
Classic English Strawberry Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!
Classic English Cherry Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!
Coffee Walnut Sandwich Cake.
The best coffee and walnut cake, a classic British afternoon tea cake, layers of soft and fluffy coffee cake with chopped walnuts throughout, adds a great flavor and texture, frosted with coffee cream cheese frosting. A pure delight to eat!
Easy Rhubarb Compote
Easy Rhubarb Compote is a great recipe used for a topping on granola, yogurt, ice cream, cakes and many desserts. Easy simple recipe and takes just minutes to make.
Perfect Warm Crumpets, great for breakfast or anytime! Serve with your favorite jam, or eggs and bacon, delicious whichever way you like them!
Easy English Tiffin is a delicious no-bake British colonial recipe, made of chocolate, crushed cookies, syrup, and raisins, often served at English afternoon tea.
Easy strawberry and rhubarb cobbler is a delicious dessert bursting with sharp and sweet flavors from the fruit, with a generous buttery crumble topping
Coffee Walnut Cake
Coffee Walnut Cake is a deliciously easy soft and fluffy cake recipe. Recipe also for a lovely vanilla coffee frosting. A nice cake for the holidays!
Orange or clementine curd is a sweet, thick condiment, easy to make from scratch. Using just four ingredients, this recipe comes together quickly on your stovetop. Use it anything from scones for breakfast to desserts.
Perfect English Sticky Toffee Pudding. Heavenly! A delicious cake dessert served with a dreamy toffee sauce. It's a keeper!
Easy Strawberry and Lemon Trifle, quick simple dessert recipe with layers of fresh strawberries, lemon whipped cream, vanilla pudding and lady’s fingers. Great for parties and holidays
Easy Colcannon with Bacon! Decadent creamy mashed potato, bacon & cabbage, combined to make an amazing side or main dish. The perfect recipe for St Patrick's Day.
Creamy Garlic Chicken Livers and Mushrooms.
Pan-fried tender chicken livers and mushrooms in a creamy garlic sauce is a great brunch or supper dish. Delicious served on hot buttered toast. Very quick and easy recipe
How To Make Perfect Mashed Potatoes
Learn how to make perfect creamy mashed potatoes, great tasting, fluffy, and so easy. Here's our simple homemade recipe.
How To Make A Basic Chocolate Loaf Cake
A simple, easy chocolate loaf cake recipe is moist, rich and chocolatey. Perfect for new cooks and is a go to basic recipe
The Best Homemade Scotch Eggs, a popular British snack, perfect for a picnic, breakfast, or any occasion. Delicious eggs wrapped in sausage meat and coated in crispy breadcrumbs.
Delicious tea-soaked dried fruits fill this soft, moist, sweet bread. Traditionally served with a spread of butter alongside afternoon tea.
Delicious, simple, soft and fluffy oatmeal muffins bursting with juicy cherries. Serve warm for breakfast or brunch
Classic English Scones. Quick and Easy to make, moist, light and fluffy!
Classic English Rhubarb Scones. Quick and Easy to make, moist, light, and fluffy! Perfect for High Tea or Afternoon Tea. This is a very popular recipe and for those searching for a good, reliable English scone recipe, this won't disappoint!
Welsh Cakes; An old family recipe, traditionally served warm, simply with a little butter on the tops!
Yorkshire Pudding, a.k.a. popovers are so delicious! Serve as part of a main meal with lots of gravy, or as an appetizer and fill them with goodies. You can also serve these as a dessert, adding some nice fruits or pie filling and ice cream! You decide. They are so yummy!
I love English Muffins! When I lived in England, I would often have these toasted with just a simple spread of butter, or make a bacon and egg muffin from them.
Easy Hot Cross Buns are a wonderfully soft, sweet, spiced bun, traditionally made for Easter time. Serve warm or cold, split open, toast and spread some butter and your favourite jam! Delicious!
British Toad in the Hole! It's a delicious easy dinner, with sausages baked in Yorkshire pudding (a.k.a. pop overs). Goes great with some homemade onion gravy. Always a hit with the whole family, easy to make and oh so good!
Cheesy Sausage and Jalapeno Scones or Biscuits are so light and fluffy! Perfect for breakfast, brunch, dinner, picnics and parties. Freezer friendly too!
How To Make Home Made Custard. A great addition to your dessert. Pour some over your delicious apple pie or pudding! Always a hit at dessert time! Serve warm or chilled.
Lemon Steamed Cake or pudding is a lovely soft and fluffy cake steamed on the stove top, steamer or multicooker.
Roast Beef Dinner with cook times for rare, medium and well done. Juicy tender beef served with all the sides!
Easy Sausage Puffs, deliciously seasoned sausage meat wrapped in crispy puff pastry and baked. Easy recipe, great for parties, lunch boxes, picnics. Eat warm or cold, they're so tasty!
Super Crispy Crunchy Roast Potatoes. Crispy on the outside and fluffy inside!
Fluffy Rhubarb Breakfast Muffins.
A delicious breakfast or snack, these slightly sweet muffins are loaded with juicy tangy rhubarb, soft and fluffy, with added texture from the oats.
Easy Blueberry Scones recipe, uses basic ingredients.Soft and fluffy inside. Have as a snack or part of a breakfast or brunch with some butter and jam too!
This post is part of Twinkl’s VE Day Campaign, and is featured in their Best Wartime Recipes to Celebrate VE Day from Home post
Can you use a deep fryer and what type of oil?
Hi Jenn, yes indeed. I would use vegetable or corn oil for frying, or whatever you are used to using in your fryer.
It is a lot easier to use a fryer, but I don’t have one, so that is why you see I use a pan in the photos!
April J Harrissays:
There’s nothing like beer battered fish and chips! Thank you for sharing your delicious recipe!
This is an absolute must try! Looks delicious!
Susie Gall/Simply Satedsays:
This looks like the recipe for Fish ‘n Chips I have been looking for. Thanks for sharing.
Thanks Susie, please enjoy!
April J Harrissays:
There’s nothing like authentic British fish and chips. Your recipe sounds fantastic!
Thank you April!
Beer battered fish is on my bucket list of recipes to try. Yours looks absolutely perfect.
Thanks Erica!, make it soon as you’re missing out on big yumminess!
Thanks for your comments :)
I can not find a “printer friendly” button…
Please take a look on the far left side of the page. There you will see a vertical column of icons. Click the RED plus icon, and then select Print Friendly.
If you need any more help, just shout up!
Would love to try this recipe but when I print it I get 10 pages. I wish I could get it in an easier format.
Hi there, if you use the print friendly button, you can reduce the number of pages down to as few as you like by simply doing the following:
When you get the print screen come up, hover your mouse over the different sections, then you have an option to delete any of the blocks you do not wish to print, for example any of the photos or ads etc. That way you will end up with a fewer number of pages, with just what you want for printing. I hope this helps!
Thanks – it took a while but it did work. I’ve also posted the recipe on Pinterest.
ahh thank you!
This a keeper…I have made it 3 times since seeing the recipe from Mary, and the fish comes out so moist, and the outside crispy and light…Excellent…and w/ the chips, and tartar sauce, makes for a super duper meal…
So happy you liked it Nanny! and your photos of it looked fabulous too!
I would of never ever thought to deep-fry chicKen using this batter! Just bought a new fryer….will hafta keep this recipe on the top of the “to try heap”!….lolol
Hi Canadian Shewolf! Yes yes yes!!! chicken is good!
What I do is cut chicken breast into finger size, marinade in some simple herbs or spices then cook as you would the fish. It comes out lovely!!
Thanks for the added hint!
Anytime! We always have tips n tricks on our Facebook group if ever you’re around there, pop over and say hello!
I would use the fish for hubby, but I would have to do chicken for me as I am allergic to fish, will be trying this tom night for supper. Thanks
That’s wonderful Laikia, be sure to cook your chicken first (so it doesn’t get the fish flavour in the oil if you are allergic), keep it warm in the oven , on a low heat and then cook hubbys fish!
oh yum! Looking good! Congrats on the feature at Best Blog Recipes. These look delicious and now I want fish!!
Krista @ joyfulhealthyeats
Thank you Krista! I’m not a fish lover, BUT I do like fish and chips!!!
Lois/Walking on Sunshinesays:
Thank you for sharing with Foodie Friends Friday! Please come back this week with another great recipe!
Thanks for hosting Lois! I hope everyone enjoyed the recipe :)
Evelyn @ My Turn for ussays:
This looks just amazing!!! I have always read about Fish and Chips but never realized how yummy they look and sound! Definitely Pinning!!!!
Have a super day and thanks so much for joining in at Let’s Get Social Sunday!!
PS Now I am off to check out your Flan before I get distracted again by the Fish and Chips:)))
Ahhhh Thank you very much Evelyn. Please feel free to pin away with any of the recipes. They’re all there for enjoyment & inspiration :)
My husband loves fish and chips! These look great :)
Me too Krista! Hope you will try the recipe out :)