Golden beer-battered fish with chips

Golden beer-battered fish with chips

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(24 ratings)

Prep: 15 mins Cook: 40 mins Plus 30 minutes resting

More effort

Serves 2

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist

Nutrition and extra info

Nutrition: per serving

  • kcal1040
  • fat43g
  • saturates6g
  • carbs120g
  • sugars3g
  • fibre6g
  • protein49g
  • salt1.16g
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    For the fish

    • 50g plain flour
    • 50g cornflour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • turmeric



      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • 75ml lager beer
    • 75ml sparkling water
    • about 1 litre sunflower oil, for frying
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 400g fillet sustainable cod, hake or haddock, halved



      A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

    For the chips

    • 750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chips



      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 2 tbsp plain flour
    • 2 tbsp sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…


    1. Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

    2. Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

    3. To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

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    Comments, questions and tips

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    Kia Farnhill's picture
    Kia Farnhill
    24th Jun, 2019
    Absolutely awful recipe. Too watery and made a god awful mess wasting £15 of fish. Cheers. I won't be putting my trust in this site again.
    29th Jul, 2017
    50ml beer & 50ml water ample. Level teaspoon turmeric. Make sure oil hot enough. Tasty recipe.
    15th Jun, 2017
    Too watery as others have said!
    3rd Mar, 2017
    Nice recipe for homecooked fish and chips, which are usually a pale comparison to the chippy (assuming you have a good one) BUT why oh why would you go to the trouble of battering and deep frying the fish only to serve with oven cooked chips??? No no no, oven chips are rubbish. If you have chips, have proper chips and don't have them often.
    23rd Oct, 2016
    Very tasty batter recipe. PLEASE please don't do what I stupidly did though and put the lid on the saucepan of boiling oil once the fish has gone in. No lid required. :) Thankfully all ended well but the boiling oil it was quick to bubble up to the lid. Now I remember why I tend to oven bake most things but please don't be put off by my stupidity, this recipe was worth it. Much better than the chippy :)
    24th Jul, 2016
    Fantastic batter! Brilliant fish and chips ever. As other reviewer said, only use as much liquid as needed to make thick batter, it has to COAT your fish. So worthwhile and simple to make, I even shallow fried my fish turning over, to cook both sides. Crisp, bubbly and tasty batter. Better than paying a lot more money at chip shop, only to be disappointed sometimes. Will be doing this weekly for dinner now on.
    sbrown5024's picture
    27th Mar, 2015
    Brilliant batter for fish used still water by mistake still got a great result.
    26th Jan, 2014
    Fantastic! Will definately keep this recipe as one of my favorites. As another member pointed out there is no indication of how much tumeric to put in so I added half a teaspoon and that seemed to add just the right amount of colour. Also other members have said that it was too watery etc.... you only add as much beer & water needed to make a smooth batter NOT the whole 150ml. Is that where it could have gone wrong for you?
    20th Nov, 2012
    Batter stayed pale and stuck to the fryer basket. It was hard rather than crisp. The fish was perfect though!
    25th Jan, 2012
    Absolutely not enough flour, added about 25g extra plain flour. Also used only beer (lager) and added salt and pepper to the flour and the batter. about ½ a tsp of termeric was enough. Super batter though very light and crispy. Couldn't see the point in doing the chips in the oven though, unless you're counting calories, in which case fish n' chips isn't really where you should be looking for recipes ;)?? I pre fried the chips then finished them off once the fish was finished frying.


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    7th Dec, 2018
    Cook the fish, ditch the chips! Extremely delicious fish recipe, the chips spoiled the meal. Do the chips in a normal way, this flour oil faffing was not only a nuisance but also terrible to eat!
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