If I’m out at a pub on a Friday night, I like to order the Fish and Chips special, which is a traditional staple of Friday pub menus. Pub-style Fish and Chips have crispy and flavorful batter on the outside, and soft flaky white fish on the inside, and are served with tartar sauce and fresh-cut fries. With my Crispy Beer Battered Fish and Chips recipe, the secret to making authentic pub-style fish and chips is in the beer batter.
My beer batter is a simple four-ingredient recipe that’s sure to give the fish a crispy coating, and keeping it tender and flaky on the inside. It contains flour – to give the batter some volume and body, cornstarch – to give it crunch, beer – to give it flavor, and cayenne pepper – to give it some bite. With it, I’ll be showing you my Homemade Tartar Sauce Recipe, and serving generous portions of the tartar sauce with my fish, fries, and sweet green peas. Follow the ‘read more’ link for the complete Crispy Beer Batter Fish and Chips recipe and homemade tartar sauce recipe.
High Definition Video Presented Here:
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 4-6 people
Tartar Sauce Recipe:
- 1 cup of mayonnaise
- Juice of 1/2 a lemon
- 1 large or 3-4 small sweet pickles, finely chopped
- 1 small onion, finely chopped
- 2 tbsp of capers, drained
- 2 tbsp of pickled onion, drained and finely chopped (optional)
- Combine all ingredients and mix well. Chill for at least 30 minutes before serving. Makes 2 cups.
Beer Batter Fish Recipe:
- 4-6 large or 8-12 small white fish fillets (such as cod or haddock)
- 1 cup of flour
- 1/2 cup of cornstarch
- 1/2 tsp of cayenne pepper
- 1 355 ml bottle of beer (preferably an ale or some other beer with generous flavor – No light beer!)
- Salt, to taste
- 1 flat plate with about 1 cup of flour for coating the fish fillets
- Deep fryer with hot vegetable oil @ 375F or heavy pot filled with at least 2 inches (5 cm) of hot oil
- Rinse and pat-dry the fish fillets with a paper towel
- In a bowl large enough to dip the fillets in, combine flour, corn starch, cayenne pepper, cold beer, salt, and mix well until the beer batter has the consistency of pancake batter. It has to be thick enough to coat and stick to the fillets, but not so thick that it’s a paste.
- Working in batches of two fish fillets at a time, coat the fish fillet with flour, then dip it into the beer batter. Drop the fish fillet into the hot oil (moving the fillet away from you as you drop it into the oil) and deep fry until golder brown.
- Remove from oil, and drain the fillets on paper towels.
- Serve with homemade tartar sauce, fries, green peas, and lemon wedge for drizzling lemon juice on the fish fillet.
Enjoy with a cold beer – preferably the beer you used to make the batter. It should compliment the fish and chips nicely. I used Sleeman Cream Ale for my beer batter.