(beer battered fish and chips)

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Fish and Chips recipe hunt and reverted back to basics with a simple beer batter for the pollock, twice cooked maris piper chips and served the tag-team with a deliciously creamy.

  • (Beer Battered Fish and Chips)
  • (Beer Battered Fish and Chips), Photo 2
  • (Beer Battered Fish and Chips), Photo 3
  • (Beer Battered Fish and Chips), Photo 4
  • (Beer Battered Fish and Chips), Photo 5
  • (Beer Battered Fish and Chips), Photo 6
Recipe type:
Main Dish
Number of serving:
6 servings
10 min
Cook time:
15 min
Ready in:
25 min
Very Easy


1) For the fish:
- 2 x 200g pollock fillets, boned but with the skin left on
- 200g self-raising flour plus extra for dusting
- 250ml of cold English beer (I used Bombardier)
- pinch of smoked paprika
-ground salt and pepper

2) For the chips:
- 5-6 medium sized maris piper potatoes, peeled and chopped into large chips
- Maldon sea-salt or rock-salt
- oil (sunflower or vegetable) for deep-frying

3)To serve:
- salt and malt vinegar
- homemade tartar sauce (recipe below)
- newspaper
- artistic license

3)Additional serving suggestions:
- bread and butter
- tomato ketchup
- mushy peas


Step 1

2/3 fill a large, high sided, heavy based pan with the oil and place over a high heat.
Step 2 - (Beer Battered Fish and Chips)

Step 2

In a large mixing bowl, whisk together the beer and self-rasing flour into a batter with the consistency of thick double cream, making sure there are no lumps. Place the batter mix in the fridge.

Step 3

Rinse the chips and throughly in cold water and dry on a kitchen towel. Toss the dried chips in a few pinches of salt.
Step 4 - (Beer Battered Fish and Chips)

Step 4

When the oil has reached a sufficient temperature (a cube of bread should brown and crisp in approximately 5-7 seconds) add the chips to the pan and cook for 6-8 minutes or until soft but still pale in colour. Using a slotted spoon, remove the chips and place on absorbed kitchen roll.
Remove the batter mix from the fridge.

Step 5

Sift the reserved flour, season with freshly ground salt and pepper and add the pinch of smoked paprika. Turn the pollock fillets in the seasoned flour to thoroughly coat.

Step 6

Increase the heat on the oil and return the par-cooked chips to the pan. Once golden and crisp, remove the chips and immediately shovel onto yesterdays news.

Step 7

Sprinkle liberally with salt and malt vinegar and top with the fish fillets. Ladle lashings of tartar sauce on the side and destroy while hot.

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Tom Dowson
Tom Dowson, 12/10/2008

Seriously you must try this!!!

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