How To Make The Best Beer Recipe

This beer battered fish and chips dish transforms cod or haddock fillets into succulent morsels enveloped in a crispy, light batter made with chilled lager and cornstarch for exceptional crunch. Paired with golden, thick-cut chips and a hint of lemon, its delightful flavors balance perfectly for an unforgettable dining experience.

I’ve been experimenting with this beer battered fish and chips recipe and let me tell you, it’s a game changer. I started with 1 lb of cod fillets seasoned lightly with salt and pepper, then dusted them in a bit of all-purpose flour to help the batter stick.

The batter itself is a mix of 1 cup flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1/4 teaspoon black pepper combined with 1 cup of cornstarch and 1/2 cup of really chilled lager. Once the fish is coated, it’s deep fried in vegetable oil until golden and crispy.

I also include 3-4 thick cut potatoes fried to perfection. This method creates a fulfilling dish full of protein and essential vitamins and minerals.

The crispy beer battered crust makes it an absolute standout. I’ve used tips from top fish and chips recipes and each time, the result has been the best homemade fish dinner ever.

Why I Like this Recipe

1. I really like this recipe cause the batter comes out super crispy and stays crunchy for hours even after being made, which always makes my taste buds happy.
2. I love how the really chilled lager beer mixes right into the batter to give it that light, airy feel – the texture is just perfect every time I fry it up.
3. I also enjoy how simple it is to prep the fish and chips, and the extra tips on dusting the fish with flour before battering really makes a difference in how well the batter sticks.
4. And honestly, serving it with those tangy lemon wedges just adds that extra kick that makes every bite even more enjoyable.

Ingredients

• Cod or haddock fillets: lean protein, omega 3s and delicate seafood flavor that makes every bite satisfying
• All-purpose flour: mainly carbohydrates, it gives the batter its essential structure and a light crunch
• Cold lager beer: adds bubbly carbonation which tenderizes the batter and brings a unique malty taste
• Cornstarch: this gives an extra crisp texture, boosting crunchiness without altering the flavor too much
• Potatoes: high in carbs, they help complete the dish with hearty, tasty chips for that perfect balance

Ingredient Quantities

• 1 lb cod or haddock fillets cut into pieces and lightly seasoned with salt and pepper
• 1 cup all-purpose flour plus a little extra for dusting the fish
• 1/2 cup cold lager beer (it must be really chilled for the best batter)
• 1/2 teaspoon baking soda to help make it light
• 1/2 teaspoon salt to mix in the batter
• 1/4 teaspoon black pepper for a subtle kick
• 1 cup cornstarch which gives extra crunch (you can use more flour if you dont have it)
• Vegetable oil for deep frying (enough to fill your frying pan properly)
• 3-4 large potatoes peeled and cut into thick chips
• Optional lemon wedges to serve on the side

How to Make this

1. Start by peeling and cutting 3-4 large potatoes into thick chips. Rinse them in cold water, pat dry, and heat enough vegetable oil in your pan for deep frying.

2. Once the oil is hot (around 350°F), fry the chips in batches until they’re golden and crispy. Remove them with a slotted spoon and let them drain on paper towels.

3. Lightly season your 1 lb cod or haddock pieces with salt and pepper, and then dust them with a little extra all-purpose flour so the batter will stick better.

4. In a medium bowl, mix together 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1/4 teaspoon black pepper.

5. Stir in 1 cup cornstarch carefully. Then slowly pour in the 1/2 cup really chilled lager beer, whisking until smooth. Make sure there are no lumps, but dont over mix.

6. Dip each fish piece in the batter until it is well coated. Let any excess drip off for a smoother fry.

7. Double check your oil is still hot, then carefully lower the battered fish into the oil. Fry them in batches, turning carefully until they get a light, crispy golden brown color.

8. Once fried, transfer the fish to paper towels to drain the extra oil. Keep them warm while you fry the remaining pieces.

9. Serve your super crisp beer-battered fish with the freshly fried chips and optional lemon wedges on the side for a tangy kick. Enjoy your meal and all the extra crispy goodness!

Equipment Needed

1. Vegetable peeler – for peeling the potatoes before cutting them into chips.
2. Large cutting board and sharp knife – essential for safely chopping the potatoes and prepping the fish if needed.
3. Deep frying pan – for heating enough vegetable oil to properly deep fry both chips and fish; a thermometer is handy to check the oil’s temperature.
4. Slotted spoon – to carefully remove the fried chips and fish from the hot oil.
5. Paper towels – to drain off any extra oil after frying.
6. Medium mixing bowl – used to mix together the dry ingredients for the batter.
7. Whisk – to slowly stir in the cold lager beer without leaving lumps.
8. Measuring cups and spoons – crucial for accurately measuring out the batter ingredients.

FAQ

How To Make The Best Beer Recipe Substitutions and Variations

• Cod or haddock: You can use tilapia or pollock instead if you can’t get cod. These fish work well for a crisp fry and are usually easier to find.
• All-purpose flour: If you run out of all-purpose flour, try using rice flour or chickpea flour. They give a slightly different texture but hold up pretty good in a batter.
• Cold lager beer: No beer? No worries. Chilled sparkling water or a light cider can work in a pinch. They help make the batter light and crisp too.
• Baking soda: If you’re missing baking soda, you can use a bit more baking powder. It ain’t exactly the same, but it’ll still help your batter puff up a bit.
• Vegetable oil: In place of vegetable oil, you can use peanut or canola oil for frying. These oils have high smoke points and will crisp up your fish nicely.

Pro Tips

1. Always chill yo beer super well before mixing it in the batter. A really cold beer helps form a nicer, crunchier crust on your fish.
2. When you dust the fish with flour, make sure it’s dry. If there’s too much moisture, the batter might not stick as good, and you’ll lose that crispy finish.
3. Dont crowd the pan when frying the fish or chips. Keeping a little space between pieces helps maintain the right oil temperature for an even, golden fry.
4. Mix the batter just until smooth and leave it a bit lumpy. Overmixing can develop too much gluten and make your batter heavy instead of light and crispy.