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Beer Battered Fish (Classic)

Beer Battered Fish (Classic)

Updated January 22, 2026

Crispy beer-battered fish with tartar sauce. British fish and chips at home.

This is British chip shop style. Lager works best; avoid hoppy IPAs.

Malt vinegar is traditional British. Fish and chips is Britain's national dish.

Cook time
35 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 ½ lb Cod fillets
  • 1 ½ cup All-purpose flour
  • 1 tsp Baking powder
  • 1 ½ tsp Salt
  • 1 cup Cold lager beer
  • 4 cup Vegetable oil
  • ½ cup Mayonnaise
  • 2 tbsp Dill pickles, minced
  • 1 tbsp Capers, minced
  • 1 tbsp Lemon juice
  • 2 tbsp Malt vinegar
  • 4 Lemon wedges

Instructions

Make the tartar sauce and batter
Mix mayonnaise, pickles, capers, and lemon juice for tartar sauce. Refrigerate. Whisk 1 cup flour with baking powder and 1 teaspoon salt. Add cold beer and whisk briefly. Batter should be thin and slightly lumpy. Do not overmix.
Ingredients
  • mayonnaise (½ cup)
  • pickles (2 tbsp)
  • capers (1 tbsp)
  • lemon juice (1 tbsp)
  • flour for batter (1 cup)
  • baking powder (1 tsp)
  • salt (1 tsp)
  • cold beer (1 cup)
Fry the fish
Heat oil to 375F. Pat cod dry. Season with remaining salt. Dredge in remaining flour, then dip in batter. Fry in batches 5 to 6 minutes, turning once, until deep golden and cooked through. Drain on wire rack.
Equipment
  • deep fryer
  • thermometer
Ingredients
  • vegetable oil (4 cup)
  • cod (1 ½ lb)
  • salt (½ tsp)
  • flour for dredging (½ cup)
Plate with tartar
Serve immediately with tartar sauce, malt vinegar, and lemon wedges.
Ingredients
  • malt vinegar (to taste)
  • lemon wedges (4 wedges)

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