Beer Battered Fish and Chips

Total Time:
55 min
25 min
30 min

4 servings

  • 4 large baking potatoes, cut into French fry strips
  • Beer Batter:
  • 1 (12-ounce) bottle beer
  • 2 cups all-purpose flour
  • 1/2 teaspoon House Seasoning, recipe follows
  • 1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)

In a Dutch oven, heat oil to 375 degrees F.

Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.

Preheat oven to 225 degrees F,


In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. 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 fish with French fries.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Pairs Well With

Crisp, refreshing light beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Loading review filters...

    99 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    dear lord, please read the part that says HALF TEASPOON! I put the whole amount in, so salty, it ruined the fish. otherwise, quite good
    I do not understand the problem everyone is having with the seasoning. It clearly says 1/2 teaspoon. Anybody who cooks actually knows that you season to taste and if you truly think you should use that much seasoning in anything then you don't cook much or know how to read. Great recipe!!!!
    It is a lousy recipe- The result is nothing like any fish & ships I had every tasted. the recipe is stupid simple- but the result is stupid as well.
    Pretty good, nice and crispy. It was a little bland so next time I'll experiment with different spices. I used Guinness beer and added some crushed almonds to the 1/2 cup of flour for a little extra something. I'd make it again, though.
    This recipe needs to be amended!!!!!! I just ruined our dinner by using the entire amount of House Seasoning in the batter. Why would the recipe include a seasoning mixture for 100 times the amount required for this dish??? I realize this was a stupid mistake and some reviews say it should be common sense, BUT if you are not an experienced cook and are making beer battered fish for the first time, it is simply confusing. Please rewrite this recipe so this doesn't happen to anyone else on a Friday night home and hungry for a fish fry.
    Awesome recipe. If you follow the recipe, the house seasonings make sense. I just used smaller amounts since I didn't want a lot of house seasoning left over. My whole family liked it. I used an IPA for the batter. Great recipe, Paula!
    Very good. Usually you flour then batter...this was crispier and lighter. My husband loved it!
    Ok I am a skim reader. I just made the batter and noticed it was a lot thicker than it looked in the video. So I re-read and under the beer batter it calls for 2 cups of flour but you only use a cup and a half for the actual batter part the other half was for the dredging. Hope this helps someone who skim reads like me. I think they need a note for us. I'll review again after I make the fish.
    Truly restaurant quality, and we're talking good seafood restaurant, not fast food! Used frozen cod, well thawed and pressed dry. I needed more than that 1/2 cup flour for dredging, but I did onion rings before the fish. Hubby loved it, and so did I! Thanks, Paula!
    The last review was almost funny....ignor that post. I make this every Friday... Always enjoyed
    1/2 tea of the seasoning is barely visible. Why then make 2 cups. We thought it went into the recipe and ended up with salt cod... really just salt. Perhaps you could actually put the measurements for the spices so others don't do the same.
    Nickie, all you really needed to do was to proportionately 'pare' down the seasoning to this one dish. I used 1 tbsp sea salt, 1 tsp garlic powder and 1 tsp black pepper. Oh, by the way, I did whip up my own tartar sauce for this as well (mayo, Heinz hot dog relish, a squeeze of lemon and capers). Family dug it. Try it again N, as it's worth it.
    What can I say..........Awesome.........By far
    best i have ever had! thanks paula
    excellent. my new fish batter and don't be afraid too double coat for a really crisp breading.
    My new favorite fish batter recipe. The batter turned out a beautiful brown when fried and had a wonderful taste. I used an amber beer. Thank you again, Paula!
    Awesome, easy. Just make sue your oil (I used canola is @375. Gets soggy if temp is too low. We used this with a batch is crappie and walleye. Reminded me of my late grandmothers beer batter walleye feeds. Light and crispy, fish just perfect. We had a party and everyone to a person raved about the fish. I mixed 2 cups flour with bottle of good lager and did not dust with flour - delicious.
    Excellent battered fish. The family loved it. 
    Thanks Paula, I can always rely on you! hang in there you will conquer all!!!!!!!!!!!!!!!!!! 
    I made this for dinner tonight, and Instead of flour and beer, I used the McCormick mix and ginger ale. with the whole box, I put in two cans of ginger ale and various spices, but the batter came too thin. What I want to know is, could I have put in flour to get the desired thickness. it was still good though, I just want to know. thanks.
    OMG! OMG! I'm so happy to finally have found the most simple and delicious Fish & Chips recipe! I followed the recipe to a T...except, I added 1 TB Old Bay to the Batter and also to the remaining 1/2 C of flour, 1 TB Garlic Powder to the Batter and Pinches of Salt & Pepper. I let the batter sit for 3-4 hrs. as in the video, Paula says she lets it sit out for a few hours herself. Perhaps this makes the difference, I don't know. Everything (Cod, Zucchini's & Mushrooms turned out so crispy crispy crispy & light! If you're using frozen fish, once thawed you better squeeze the remaining water out of the fish as much as possible. My husband took one bite, looked at me and said, "This is the best Fish & Chips I ever had!" Every bite was so juicy and tender! I used Saffola oil instead of Vegetable Oil and just filled my pot with a few inches of oil and fried it up that way. I don't have a deep fryer and don't want one either. That would be dangerous! :D
    i just made this for supper, and YUM! my son, who doesn't eat fish hardly ever, ate 3 pieces. i am a novice when it comes to fish, and this was easy and delicious. took about 20-30 mins, and i had an awesome supper.
    5 stars...yes it's deserving of 5 stars. 
    If you want that New England feel of fish and chips this is what you want to make. The batter is perfect, not too thick not thin and perfectly crispy. 
    I did tweek it a bit with the sub of Old Bay instead of salt and I didn't make up the whole giant batch of House Seasoning. I chose to just add a few shakes of pepper and garlic powder. 
    Fried up the fish, made some homemade tater sauce, fries and have the bottle of malt vinegar handy. The perfect New England Fish and Chips
    I wish this recipe didn't have the house seasoning recipe at the bottom to throw people off. I definitely don't need a cup and a half of salt and pepper sitting around in my cupboards. I had a headache and wasn't thinking correctly when I went to cook this recipe and used the entire cup of salt, ruining my fish. A stupid mistake, but I do wish this recipe was more clear and simply called for a pinch each of salt, pepper and garlic powder. I will have to try again next week but I'm simply disappointed for now...
    This was excellent. I did modify it though. I added a healthy amount of Old Bay to the batter and the bowl of flour. I love Old Bay. I also recommend coating in flour BEFORE batter, it just makes sense. This will be my go to recipe.
    Absolutely perfect fish. I think cutting the cod on the diaganal is important in getting the cod flaky. Truly restaurant quality results! Thank you Paula.
    Oh my gosh!!!! This recipe is AMAZING! When I saw it was Paula's, I knew it was the one to try. There were some comments about whether to dredge the fish in flour or batter first. I did both and give a huge thumbs up to dredging in batter and then flour because it gives a rougher, crispier batter not smooth like fish sticks you often get in other places. It reminds me of the "Good Old" Beer battered fish fry of days gone by. I haven't been able to find any place that meets my standards. But now, thanx to Paula, I am forced to be my own deep fryer chef. LOL
    This was the very first time I made fish and chips. The fish was a huge hit, and with the leftover batter, I made onion rings (for the first time also. Our youngest child said this is the only way I should make fish.
    I was looking for a recipe that would make my beer battered fish taste like my mom used to make (40+ years ago and I am so thankful that I found one. Thank You Paula. 
    It was an easy recipe to follow and the fish was not dry or gooey, it was deliciously good.
    Batter was great, added a little cayenne pepper, will make again!
    Love this beer batter recipe! I've used it on Talapia with great results. I also used it last night to make onion rings - I added about a Tablespoon of my homemade cajun spice mixture to the batter. They came out delish. I left some of the leftover onion rings in the (turned off oven overnight and they were still crispy this morning! Thanks for a great batter.
    Made this for my husband on a Friday due to observing Lent and it was easier then I thought and delicious will try with chicken. Thanks again Paula..
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Make It 5 Ways: Seafood