A crunchy and slightly bitter Beer-battered Fish and Chips is a recipe beloved in the UK and simple to reproduce at home. Served with two typical dips of mushy pea and tartar sauces and homemade fries/Chips, it’s a comfort meal with omega-3!

I’ve decided to say farewell to our old European companions with a traditional dish of theirs: the famous Fish and Chips. More precisely, a Brown Ale Beer-battered Fish and Chips. Since the whole Brexit thing is quite bitter for most, I wanted to use their own “bitter beer” to make the batter; here is a nice review of many bitter beers from England! Choose whatever one you prefer!

beer fish and chips

Fun Facts about Fish N Chips

Here are a few fun facts about this beloved dish!

  • They were served in cone-shaped newspapers until the 80s to absorb the fat; they’ve stopped using them because of the hazardous ink contact with food.
  • The word batter comes from the French word battre, which means to whisk together, in this case, the flour and beer.
  • Traditional Fish and Chips were served with salt and malt vinegar.
  • The Jews brought over the idea of fried fish from Spain/Portugal in the 16th century, while Chips (Fries) came a bit later from Belgium.
  • June 4th is the National Fisn N Chips Day!

Every Country’s Ways

Today, fish and chips have become a global dish, but in Australia, people prefer to eat it with tartar sauce, while in Denmark, they use marmalade dip. They like brown sauce in Scotland, and in Belgium, simple mayonnaise is used. Newer sauces like curry sauce, mashed peas, and ketchup are popular nowadays. Last but not least, they use sugar in China to serve their version of Fish N Chips.

The Dips

Beer-battered Fish and Chips

For this particular bitter Fish and Chips, I thought a sweet side dish would do magic to counter the bitterness. The popular mushy pea dip on the side, eaten with fries/chips, is healthy and easy to make fresh. As for the white sauce, it’s a homemade tartar sauce, capers, gherkins (pickles), and mayonnaise. Typically, the dish is served on a newspaper sheet, which would have been ideal here, with the headline about Brexit. I’ll have to prepare better next time I do a theme dish.

Other Fish Dishes

So, let’s say farewell to the UK.

Beer-battered Fish and Chips

5 from 10 votes
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 616
Savor the beloved UK classic, Beer-battered Fish and Chips, known for its crunchy texture and hint of bitterness. Easily recreated at home, this comforting meal features homemade fries and traditional dips like mushy pea and tartar sauce, offering a delightful omega-3 boost!

Ingredients

  • 4 Hake Fillets (, Cod or Haddock)

Batter

  • 150 g flour
  • 275 ml brown ale beer (or bitter English beer)
  • 1 tbsp sweet paprika
  • 1 egg white
  • 1 tsp baking soda
  • salt and pepper

The Chips (aka Fries)

  • 4 long potato
  • 1 L peanut oil (or any frying oil)
  • salt and pepper

Mushy Pea

  • 100 g frozen sweet pea
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lime (or lemon)
  • salt and pepper

Tartar Sauce

  • 5 tbsp mayonnaise
  • 1 tbsp capers
  • 1 small pickled gherkin (pickle)
  • 1/2 onion
  • 1 handful parsley

Instructions 

Fish

  • In a big bowl mix all the batter ingredients with a whisk until homogenous, cover with a plastic wrap or else and let it rest in the refrigerator for minimum 30 minutes.

Chips (aka Fries)

  • Peel the potatoes and cut into thick 1 cm sticks, add them to cold water to release some starch minutes.

Deep Frying

  • Pat dry with a paper towel on all sides and depending on the quantity and size of the oil recipient, make small batches at a time starting at 130°C (250F) for 8-10 minutes to cook through the Chip/Frie. Then let it rest on a paper towel until the second fry.
  • Make a second dip at 180°C (350F) for colouring the fries and giving them a crunch. Let it rest again on a paper towel to absorb the oil.

Baked

  • Add the chips in a big bowl with 1 tbsp of oil (sunflower, peanut, olive) and salt. Mix.
  • Add the raw Chips to a parchment-covered oven tray and cook in the oven at 180°C (350F) for 40 minutes or until golden.

Mushy peas

  • In a small saucepan, boil some water with salt, add the frozen peas, cook for 2-3 minutes until bright green.
  • Drain and rinse into cold water.
  • Blend with all the ingredients with an immersion blender until mushy texture.

Tartar Sauce

  • Blend in the small food processor the gherkin/pickle, capers, parsley and onion.
  • In a small bowl, add the blended mix to the mayonnaise and mix it up.

Frying the Fish

  • In a wok or deep frying machine, bring the oil to 190°C (375F).
  • Rinse, pat dry, and salt and pepper the fish fillets.
  • On a plate, add flour and cover each fish fillet with flour.
  • Dip the fillet in the batter.
  • Add the battered fish carefully to the hot oil, cook for about 4 minutes, turning it mid-time, until light brown and crunchy.
  • When done, rest the fish fillets on a paper towel and sprinkle with salt.

Notes

Serve with a lime or lemon wedge, the tartar sauce and mushy peas and a cold brown ale or bitter English beer.
Author: Marie Breton
Calories: 616kcal
Course: Main Course
Cuisine: British
Keyword: Beer-battered, bitter, Brexit, British, chips, Cod, fish, Fish n Chips, fried, Haddock

Nutrition

Calories: 616kcal | Carbohydrates: 94g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 611mg | Potassium: 1122mg | Fiber: 8g | Sugar: 4g | Vitamin A: 442IU | Vitamin C: 60mg | Calcium: 62mg | Iron: 5mg
Nutrition Facts
Beer-battered Fish and Chips
Amount per Serving
Calories
616
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
6
g
Cholesterol
 
7
mg
2
%
Sodium
 
611
mg
27
%
Potassium
 
1122
mg
32
%
Carbohydrates
 
94
g
31
%
Fiber
 
8
g
33
%
Sugar
 
4
g
4
%
Protein
 
14
g
28
%
Vitamin A
 
442
IU
9
%
Vitamin C
 
60
mg
73
%
Calcium
 
62
mg
6
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

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