Crunchy Beer Battered Fish & Chips

Crunchy Beer Battered Fish & Chips


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A common dish usually associated with England, this tasty meal is sure to please any fish lover. Cooked in a crispy beer batter and with a side of homemade fries, all this recipe needs is to be served in wrapped up newspaper.

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Time needed

25 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 12 oz. bottle beer, personal choice of brand
  • 2 C. flour
  • 1 ½ lb. cod fillet, skinned and bones removed
  • 1 C. salt
  • ¼ C. black pepper
  • ¼ C. garlic powder
  • 4 large baking potatoes, cut into French fry strips
  • 24 oz. vegetable, canola, or peanut oil
  • Sea salt
  • Malt vinegar

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In a large pan heat 24 oz. of oil to 375 degrees F. Drop the cut potato pieces in and fry until golden brown, about 10 minutes. Remove to a baking pan and keep in oven on a low heat to keep warm while cooking fish. Make the batter for the fish. In a large bowl, pour in 1 bottle of beer. Sift 1 ½ C. flour into bowl, whisking gently until combined. Make the house seasoning by combining salt, pepper and garlic powder together. Pour and stir into the beer mix. Rinse fish and pat dry. Season fish with salt and pepper on both sides and coat in beer batter. Dredge fish in remaining ½ C. flour and slide into oil as coat. Remove fries from oven and preheat to 225 degrees F. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches. Serve with the cooked fries, side of tartar sauce, and a sprinkle of crushed green onions.

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