Best Beer Battered Fish Chips Recipe 2021

Best Beer Battered Fish Chips Recipe 2021

There’s nothing super crazy about this recipe, but when you do it right, it’s absolutely perfect. For optimal crispiness, here’s what to remember:

  1. Let the batter sit for 10 minutes before dredging the fish. This activates the batter and is what helps it puff up when it fries. 
  2. Dry your fish with paper towels before dredging (just like you would for fried chicken).
  3. Don’t overcrowd the pot! If you add too many pieces, the temperature of your cooking oil will drop and your food won’t fry thoroughly; your fish will also end up absorbing a bunch of oil and be soggy, not crisp.

Made this? Let us know how it went in the comment section below!

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Best Beer Battered Fish Chips Recipe 2021

YIELDS:PREP TIME:TOTAL TIME:
SERVINGS0 HOURS 10 MINS0 HOURS 40 MINS

INGREDIENTS

1 1/2 c. all-purpose flour
Kosher salt
1/2 tsp. Old Bay seasoning
1 (12-oz.) bottle lager (such as Harp’s)
1 large egg, beaten
2 lb. cod, cut into 12 pieces
Freshly ground black pepper
Vegetable oil, for frying
Lemon wedges, for serving

DIRECTIONS

  1. In a large bowl, whisk together flour, 1 teaspoon salt, and Old Bay, then whisk in beer and egg. Let sit for 10 minutes. 
  2. Dry cod with paper towels and season with salt and pepper.
  3. In a large pot over medium heat, add enough oil to come up 3 inches and heat to 375°. Working in batches, coat cod in batter then carefully drop in heated oil. Fry until golden and fish is cooked through, 5 to 6 minutes, flipping fish halfway through. Remove and place on a paper towel-lined plate and season with salt. 
  4. Serve with lemon wedges.

Best Beer Battered Fish Chips Recipe 2021

The first rule of beer batter: Beer batter is not complicated, it should only contain beer and self-raising flour. The second rule of beer batter: The beer should be cold. The third rule of beer batter: You DO NOT need to sift the flour and don’t over whisk it.

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A few lumps actually make for a better texture. A fourth and most important rule of beer batter: It is important to choose the correct beer according to what you are going to cook. As any ingredient ranges in texture and taste, so does beer.


You can add some freshly ground spices to the batter to give a flavor kick if you like. Try deep-frying fish in a beer batter laced with cumin, coriander, and paprika to give a Moroccan direction. Serve it with a Moroccan zucchini salad and yogurt.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Press meat or vegetables into flour to coat, shaking off excess; dip into beer batter. Fry in hot oil in batches until golden brown. Drain on paper towels and season immediately with salt.

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What beer do you use for the batter?

Beers that are carbonated are ideal. Lagers or pilsners will work really well because the bubbles they produce will help to lighten and aerate the batter.

Should you let beer batter sit?

Yes, it changes the texture. If you want it light, you need to use it quickly, as the bubbles will disappear over time.

Beer Battered Recipe
Beer Battered Recipe

What beer do you use for batter?

Beers that are carbonated are ideal. Lagers or pilsners will work really well because the bubbles they produce will help to lighten and aerate the batter

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Why is beer used in the fish batter?

Beer makes such a great base for batter because it simultaneously adds three ingredients—carbon dioxide, foaming agents, and alcohol—each of which brings to bear different aspects of physics and chemistry to make the crust light and crisp.

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