plate of fish and chips with fries

Beer Battered Fish ‘n Chips



  • 3 large russet potatoes
  • 2 lbs halibut or cod fillets (no skin)
  • 1 1/4 cups all-purpose flour, divided
  • 1/4 cup cornstarch
  • 2 tsp salt
  • 2 tsp paprika
  • one 12 oz beer
  • Oil (for frying)


  1. Peel potatoes and cut into French fries; place in a bowl of cool water and set aside.

  2. In a medium bowl, sift together 1 cup flour, salt and paprika. Whisk in beer until well blended; set aside.

  3. Heat oil to 375º F. While oil is heating; drain fries and pat dry with a paper towel. When oil is hot, cook fries in 2 to 3 small batches, draining on paper towels. Keep fries warm while cooking fish.

  4. To cook fish, cut fillets into 2” wide strips and remove any pin bones. In a small bowl mix 1/4 cup flour and cornstarch. Lightly coat fish in dry flour mixture; shake off excess. Dip fish in beer batter then fry 2-3 fillets at a time until golden brown. Drain on paper towels.

  5. Serve with fries and your favorite tartar sauce. Serves 4-6.