Fish and Chips

This beer batter coating is light, crunchy, and flavorful, making it perfect for frying fish. If you’d prefer not to use beer, you can substitute club soda. Up to a day ahead of time, make our Dijon Tartar Sauce. Right before frying the fish, cook up a batch of our British-Style Chips.



number of servings
  • 113 Cup whole-wheat flour Added to
  • 2 teaspoon baking soda Added to
  • 1 teaspoon Kosher salt Added to
  • 14 teaspoon cayenne pepper Added to
  • 14 teaspoon garlic powder Added to
  • 1 bottle beer, chilled Added to
  • 6 Cup vegetable oil, for frying Added to
  • 1 lb firm-fleshed whitefishsuch as pollock Added to
  • 12 Cup cornstarch, for dredging Added to
  • british-style chips Added to
  • malt vinegar Added to
  • dijon tartar sauce Added to


40 min.
1. Step

In a bowl, whisk together the flour, baking powder, half the salt, cayenne pepper, and garlic powder. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for at least 5 minutes and up to hour ahead.

2. Step

Heat 3 inches of vegetable oil in a large, heavy-bottomed pot until it reaches 350°F on a deep-fry thermometer. Prepare a baking rack set over a rimmed baking sheet; set aside.

3. Step

Lightly dredge the fish strips in cornstarch. Working in small batches, dip the fish into the batter so it’s evenly coated and immediately drop into the hot oil.

4. Step

Cook, turning often, until golden brown, about 3 minutes. Use a slotted spoon to transfer pieces of fish to prepared rack. Serve with British-Style Chips, malt vinegar, and Dijon Tartar Sauce.



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