Sunday, January 16, 2011

Pub Style Beer Battered Fish & Chips

My husband's second favourite meal, after a huge juicy steak, is fish and chips. Shortly after we met I made this homemade version for him and I'm pretty sure that's why he proposed.

My grandma never bought frozen fish sticks or frozen french fries. She was a "from scratch" kind of lady. I inherited her love of making food the old-fashioned way, so when my family wants "fish sticks" this is what they get (no complaints so far!).

Don't be scared to attempt this recipe, it's not that complicated and as long as you're not making it 3 times a week it's a nice treat.

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Pub Style Beer Battered Fish & Chips
serves 4

Beer Batter
1 c. all-purpose flour
1/2 tsp. baking powder
1 tsp. salt
1/4 tsp pepper
1/2 tsp paprika
1 beer, any kind, you won't need it all, just enough to get a pancake batter-like consistency

2 lbs. Haddock Fillets (or 4 of generous size)
1/4 c. all-purpose flour

6-8 med. potatoes, peeled and cut into fries, I use Russett for fries with a fluffy inside


1. Preheat deep fryer to fish setting temperature, or if using a pot, to 320˚F
2. Blanch fries in hot oil for 2 minutes. Remove and set aside.
3. While the fries are blanching, mix the first 5 ingredients together to incorporate.
4. Add beer a little at a time until a pancake batter-like consistency is reached. Drink rest of beer.
5. Pat fish dry with a paper towel and dredge in the 1/4 c. flour making sure it's well coated. Shake off excess flour.
6. Dredge the floured fish in the beer batter coating well.
7. Add the coated fish to the hot oil 1 at a time slowly lowering them in. Depending on the size of your deep fryer or pot and of your fillets, only cook 2-3 pieces of fish at a time so that they don't stick together.
8. Fry for approximately 6-8 minutes or until golden brown.
9. Line a cookie sheet with paper towel and place a cookie rack over top.
10. Remove fillets from hot oil and place on cookie rack to drain excess oil. They will stay piping hot for quite a while, do not put in hot oven or cover as the coating will get soggy.
11. when all fillets are cooked turn temperature of deep fryer up to french fry setting, or 375˚F.
12. Return french fries to hot oil and cook until golden brown.
13. Remove from oil and put on a plate lined with paper towel to absorb excess oil. Sprinkle lightly with salt.
14. Squeeze a bit of fresh lemon juice over fish and serve with tartar sauce.

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Tip - Out of tartar sauce? You can make some quickly with 1/2 c. mayo, 2 tbsp relish, 1 tsp lemon juice and a dash of paprika!



  1. Love this kind of breading on fish. Thanks for sharing the recipe, my hubby will be so excited!

  2. A great beer batter recipe. Crispy and doughy. A true pub recipe

  3.  Excellent batter I really enjoyed it

    Andy Matthews Montreal Canada

  4. EverythingMomandBabyFebruary 17, 2013 at 2:52 PM

    Just made this. Great batter, thank  you!

  5. Very nice.  Lent is not so gloomy with this dish on the table!  Thanks so very much!

  6. fantastic I am going to use this recipe in my restaurant, that should say it all.

  7. Made this last night. It was amazing!

  8. That DOES say it all! I'm flattered, thank you :) Be sure to tell all who ask to visit my blog ;)

  9. We have this a lot through lent as well :)

  10. I love that your recipe doesn't call for a lot of salt :)

  11. I try to not use too much since I have so many young kids eating it :)

  12. Whar type of oil should I use?

  13. I fry in canola or vegetable oil. Anything but olive oil would do though.

  14. Thanks for sharing this recipe. Supper tonight was fresh halibut in this batter. Lovely.

  15. mmmm awesome tried so many recipes this the one so happy I came upon this thanks

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