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Beer-Battered Fish and Chips

Beer-Battered Fish and ChipsTurn your kitchen into an English pub with this tasty recipe for classic fish and chips.

Canola oil is a great choice for high heat cooking because it has one of the highest smoke points of all commonly used vegetable oil at 468°F (242°C), just a couple of degrees lower then peanut oil’s smoke point.

Recipe Ingredients:

2 to 4 potatoes, scrubbed and cut into fingers
1 pound fish (cod, halibut, pollock, etc.)
1 (12-ounce) can beer
1 large egg, beaten until fluffy
2/3 cup milk
1 teaspoon canola oil
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 cups all-purpose flour - divided use
Canola oil for deep frying

Cooking Directions:

  1. Pat potatoes and fish dry with paper towels. While potatoes are frying, prepare batter for fish.
  2. To prepare batter, mix together beer, egg, milk and canola oil. Add baking powder, cayenne pepper, salt and 1 1/2 cups flour all at once, mixing only enough to dampen the dry ingredients.
  3. Remove potato chips from the canola oil with slotted spoon, drain on paper towels, and season to taste.
  4. Coat fish pieces in remaining 1/2 cup flour before dipping fish in batter and place in hot canola oil to deep fry. Cook until golden, about 6 minutes. Remove from canola oil with slotted spoon, drain on paper towels.

Makes 4 servings.

Recipe and photograph courtesy of