The Ultimate Classic Beer Batter Fish and Chips

Let’s be real — even people who say they don’t like fish usually will make an exception for fish and chips. It’s typically made with a mild white fish and the crispy coating is the star. Oh, and the tartar sauce, of course. Make your own fish and chips at home — easy, and a total crowd pleaser.

Fish and ChipsFish

2 pounds firm, white fish like halibut or cod (we chose halibut.)


1 ½ cups flour
½ cup cornstarch
12 ounces of your favorite beer
1 teaspoon salt
1 teaspoon pepper
½ teaspoon cayenne pepper
2 tablespoons chopped dill
6 cups canola or vegetable oil
Flaky salt to finish


Whisk together all the batter ingredients and set aside. Dry the fish and slice into eight equal strips, about 1 to 1½ inches thick. Heat oil in a large heavy-bottom saucepan to 350 degrees. If you don’t have a thermometer, heat the oil about 7-9 minutes over medium to medium-high heat, until it shimmers. Test the oil by dropping a bit of batter into the hot oil — if sizzles and floats, you are ready to fry. Turn the heat down if it hisses or begins to smoke. Place the fish into the batter, carefully shake excess batter off, and gently place the fish into the oil. Cook each piece of the fish until it’s golden brown and has reached an internal temperature of 145 degrees. It’ll take about 5 to 7 minutes, depending on how large your fish chunks are. Place the cooked fish on paper towels to remove excess oil, and sprinkle with salt to taste.


2 pounds of russet potatoes
2 tablespoons olive oil
Salt to taste

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Slice potatoes into wedges or diagonal slices resembling classic French fries, about ½ an inch thick. Coat with oil and sprinkle with salt and roast for 30-35 minutes until golden brown and crisp.

Spicy Ketchup

Mix one cup good ketchup, one half teaspoon cayenne, a squeeze of fresh lemon, and one tablespoon malt vinegar — mix and enjoy!

Ultimate Tartar Sauce

1 cup baby dill pickles
¼ cup red onion
½ cup fresh baby dill
1 ½ cups good mayo
1 teaspoon cracked black pepper
½ teaspoon garlic powder
Squeeze of fresh lemon juice

Pulse all ingredients in a food processor, and gently fold into the mayo. Keeps up to one week, and is best made a day in advance. Store in the fridge. If you don’t have a food processor, just hand-chop everything very finely and fold it into mayo. 


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