Beer Battered Fish & Chips: A Crispy Classic for Good Friday (or Anytime)

Fish & Chips is one of those recipes that hits every note: crispy, golden, flaky, and deeply satisfying. And when it’s Beer Battered Fish & Chips, you know you’re in for something special.

This isn’t a fussy dish. It’s straight-up comfort food done right. It’s also one of our favourite things to make for Good Friday or a casual Easter weekend dinner when meat’s off the table but flavour definitely isn’t.

Why Beer Battered Fish & Chips Always Wins

The beer batter is the star here. Light, airy, crispy—everything you want from a proper chippy-style coating. And the best part? It’s made with pantry staples you probably already have on hand.

CLICK HERE for more on Cooking with Beer!

You don’t need fancy equipment or hours of prep. If you can whisk and heat oil, you’re halfway there. It’s also a great meal to make together—someone dredges, someone fries, and everyone eats.

Let’s break it all down.

---

🔥 How to Blanch for Beer Battered Fish:

When making Beer Battered Fish & Chips, blanching your fish is the pro move that takes it from good to pub-worthy. Start by frying the battered fish at a lower temp (325°F) until pale in colour—this cooks it through without browning. Then crisp them up in a second fry at 375°F. That’s how you get fish that is cooked through, crispy and golden. If you just fry once, the tendency is too dark on the outside and possibly not cooked through. Here’s further instruction:

1. Dredge your fish: Lightly coat your fish fillets in cornstarch. This helps the batter stick.
2. Dip in cold beer batter: Make sure the batter is cold—this gives you that crisp, puffy coating.
3. Blanch in 325°F oil: Gently lower the battered fish into hot oil (not overcrowding the pot). Fry for 2–3 minutes, just until the coating is set and pale golden.
4. Rest: Let the fish drain briefly on a rack or paper towel. This pause helps prevent sogginess.
5. Crisp fry at 375°F:Return the fish to hotter oil and fry again for 2–3 minutes, or until deeply golden and perfectly crispy.

This two-step fry method gives you tender, flaky fish with a shatteringly crisp crust—just like a pro fish & chip shop.

Read our SEVEN CRUCIAL STEPS to DEEP FRYING HERE!

---

🐟 The Fish

You want a mild, flaky white fish. Cod and haddock are traditional, but pollock or tilapia work too. The fish should be dry before dredging to help the batter stick.

---

🍺 The Beer Batter Recipe

Here’s our go-to recipe that never fails. It’s light, crispy, and fries to a beautiful golden brown.

Ingredients:

• 1 cup all-purpose flour
• ½ cup cornstarch
• ½ cup rice flour (if you don’t have rice flour, just sub with more cornstarch)
• 1 tsp baking powder
• 1 cup COLD beer (lager works best)
• 1 tsp kosher salt
• ½ tsp smoked paprika
• ½ tsp Old Bay seasoning

Directions:

1. Combine dry ingredients in a large bowl.
2. Whisk in the cold beer. Don’t overmix—it’s okay if it’s a little lumpy.
3. Dredge your fish (or veggies!) in plain cornstarch first. This helps the batter grab hold.
4. Dip into the batter, then, using the ‘swimming method’ blanch in 325°F oil. To ‘swim’ your battered product in the oil, carefully sway the fish back in forth in the oil, immersing it as you sway. It will eventually float, then let go (with either your fingers or tongs) and allow to blanch until pale. Do this in batches!
5. Remove to a paper towel lined baking sheet, or a baking sheet lined with a cooling rack. NOTE: You can do this up to one day ahead of time! Refrigerate until ready to re-fry.
6. Finish frying at 375°F until crispy and golden brown.
7. Season with flaky salt right out of the fryer. Serve hot!

---

🧂 Quick Tartar Sauce Recipe

Trust me—once you make tartar sauce from scratch, there’s no going back. This one’s bright, herby, and extra flavourful thanks to a secret ingredient: grated hard-boiled egg.

Ingredients:

• 1 cup Hellmann’s mayonnaise
• 1 Tbsp finely diced shallot
• 3 Tbsp finely diced dill pickle
• 1 Tbsp chopped capers
• 2 Tbsp chopped parsley
• 1 hard-boiled egg, grated
• Juice of half a lemon
• Salt & pepper, to taste

Directions:

1. Place shallots in a small bowl and add lemon juice. Let them sit while you prep the rest.
2. In a larger bowl, mix mayo, pickle, capers, and parsley.
3. Add the lemony shallots (without the juice) and grated egg.
4. Stir, season, and chill until ready to use.

---

🍟 Serve with Chips, of Course

You can’t have Beer Battered Fish without chips. You can deep fry, oven-bake, or air fry your potatoes. Keep it simple. We love thick-cut russets, seasoned with salt and vinegar.

---

Substitutions

What if I don’t have beer?

Use sparkling water or soda water. You want the bubbles—they make the batter light.

Can I use gluten-free flour?

Yes! Just sub in a good GF flour blend and make sure your beer is gluten-free too.

No rice flour?

Double up on the cornstarch. The rice flour just adds extra crispiness.

---

What to Know/Avoid in This Recipe

• Cold beer only. This keeps the batter light and stops it from getting too heavy or greasy.
• Don’t overmix the batter. A few lumps are okay—it helps keep things airy.
• Fry in batches. Overcrowding the pot drops the oil temperature and leads to soggy fish.
• Rest the batter for 10 minutes if you have time. It helps hydrate the flour and improves texture.

---

Storage Recommendations

Fish & Chips is best eaten hot and fresh. But if you have leftovers:

• Store in an airtight container in the fridge for up to 2 days.
• Reheat in the oven or air fryer at 375°F until hot and crispy again.
• Avoid microwaving—it’ll make everything soft and soggy.

Tartar sauce will keep in the fridge for up to 3 days.

---

FAQ

Can I make this ahead of time?

You can mix the dry ingredients and prep the fish ahead. Mix the batter just before frying for best results.

What oil should I use?

Canola, peanut, or any high-smoke-point neutral oil.

Can I add herbs or spices?

Absolutely. Toss in some chili flakes, garlic powder, or fresh herbs to customize.

Is this kid-friendly?

Yes! It’s fun, crispy, and you can make mini fish bites for smaller hands

---

🍽️ Take Your Cooking to the Next Level!

Love this recipe? Learn from a chef and bring restaurant-quality meals to your kitchen with our online cooking classes! Choose the option that fits your lifestyle:
👩‍🍳 Live Cooking Classes – Cook alongside a chef in real time and get expert guidance. Join a Live Class →
📺 On-Demand Classes – Learn at your own pace with step-by-step video lessons. Start Cooking Anytime →