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Beer-Battered Fish and Chips

Beer-Battered Fish and Chips (Prepared)


15 mins

Cook Time

35 mins




salt and pepper to taste
2 quarts canola oil for frying
8 (4 ounce) fillets haddock
4 russet potatoes
1 cup all-purpose flour
2 tbsp garlic powder
1 tbsp paprika
2 tsp salt
2 tsp ground black pepper
1 egg, beaten
1 (12oz) ice cold beer


Step 1

Preheat oil in deep-fryer to 190° C (375° F). Preheat your oven to 120° C (250° F) then reduce to 65° C (150° F).

Step 2

Wash and thoroughly dry potatoes. Slice potatoes into french fry sized pieces according to preference.

Step 3

Fry the potatoes for approximately 6-8 minutes shaking the basket occasionally so the potatoes do not stick together.

Step 4

Drain the potatoes in a colander lined with paper towels.

Step 5

Reduce the heat in the deep-fryer to 185°C (365°F).

Step 6

Rinse fish and pat dry. Season with salt and pepper to taste.

Step 7

Combine flour, garlic powder, paprika, salt and pepper. Stir egg into dry ingredients.

Step 8

Gradually mix in beer until a thin batter is formed.

Step 9

Dip fish fillets in batter and gently place them one at a time into the hot oil. Fry until golden brown turning once. Drain on paper towels. Put fish on a prepared baking sheet and place in oven to keep warm.

Step 10

Return the heat on the deep fryer to 190° C (375° F).

Step 11

Fry potatoes a second time until desired crispness, approximately 6-8 minutes.

Suggested condiments: Tartar sauce, lemon wedges, malt vinegar, ketchup.

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