Beer Battered Fish and Chips

This pub classic can easily be made in the comfort of your own kitchen!

Fish and chips is a classic dish from the United Kingdom. It involves fish that is battered and fried, and is served with chips (also known as fries in the United States). Both London and Lancashire claim to be the location where this meal was invented. In the 1860s, Joseph Malin and his family opened a shop in London that sold fried potatoes and he convinced them to also sell fried fish. This combination was very successful. Also in the 1860s, a man named John Lees opened a shop in Lancashire that sold fish and chips. Thus the exact place where the dish was first created is still up for debate.

When my husband and I first moved to California we did not know a lot of the restaurants in our neighborhood. I went exploring one day and found this lovely casual seafood shop. They mainly specialized in fish and chips. There was a choice between cod and halibut, and I chose cod. When I bit into the fish I thought that the fried outer layer was delectable and the fish was nice and flaky. The chips (fries) were thick steak fries that were crispy on the outside and soft on the inside. I wanted to recreate these flavors in my own kitchen and I believe that you will enjoy this recipe!

Beer Battered Fish and Chips Recipe

Yields 2 servings

Prep Time 10 minutes

Cook Time 8 minutes

Beer pairing suggestion: pilsner or lager

Wine pairing suggestion: Chardonnay

Ingredients

1 pound cod cut into 2 x 4 inch strips

Oil for frying

Prepared Fries

Batter:

1/2 cup all purpose flour

3 tablespoons cornstarch

3/4 cup beer, pilsner or lager

Salt and Pepper

To Serve: lemon wedges, tartar sauce, or coleslaw

Directions

In a medium bowl, stir together all the batter ingredients until smooth. Dip the fish in the batter and coat the fish slices evenly.

Heat oil in a pot on medium heat until it reaches 350 F. Gently place the beer battered fish pieces into the oil. Fry the fish for 4 minutes on each side, until golden brown.

When the fish pieces are crispy, place on paper towels to drain excess oil.

Serve hot with prepared fries, lemon wedges, tartar sauce, or coleslaw.

Feel free to also serve potato wedges instead of fries.

If you want to be healthier, include a salad with this meal.

This recipe will work with many kinds of white fish like halibut or tilapia.

DID YOU MAKE THIS DISH?

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