Crispy Fish in Beer Batter and Chips

Make chip shop quality meals in your own home with this quick and simple recipe.


  • 650g potatoes
  • 225g self-raising flour
  • 300ml beer
  • 4 x 175g thick haddock fillets, or another firm white fish
  • Seasoned flour
  • Sunflower or vegetable oil, for frying


  1. Maris Piper, King Edward and Desiree are the best potatoes for making chips – they’ll have a thick coating and a deliciously fluffy middle. Peel and cut the potatoes into chunky chips (plump chips will absorb less fat). Soak them in a bowl of cold water until you are ready to begin cooking them.
  2. Sift the flour and a pinch of salt into a large bowl, and gradually whisk in the beer until the batter is the thickness of double cream. Cover and chill.
  3. Preheat oven to 50°C/122°F/gas 1. Heat the oil in a deep-fat fryer to 120°C/248°F/gas 2. Rinse the chips under cold water and pat dry with kitchen towel. Cook gently for 8 to 10 minutes until soft but still pale. Drain on kitchen towel. Increase heat to 180°C/356°F/gas 5.
  4. Dust the fish with seasoned flour, shaking of the excess. Dip two fillets into the batter and fry for 8 to 10 minutes, until golden and crispy. Keep warm. Repeat with the remaining fillets, making sure the fat is still 180°C/356°F/gas. Return chips to the hot fat for 2 to 3 minutes, until crispy. Drain on kitchen paper and add salt.