Fish & Chips
Feb 20, 2026
Ingredients
- 1 1/2 lbs white fish fillets, cut into long strips
- 1 cup all-purpose flour, plus more for dredging fish
- 1/2 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt, plus more for seasoning fish
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
- 1 cup cold light beer (or club soda/sparkling water)
For Serving
- Hot cooked fries (fried, baked, or air fryer)
- Tartar sauce, ketchup, or fry sauce
- British malt vinegar
Instructions
- Heat oil in a deep pot with 1 to 2 inches of oil to 350 F.
- Pat fish dry, season with salt and pepper, then dredge lightly in flour.
- In a bowl, whisk flour, cornstarch, baking powder, paprika, salt, and pepper.
- Whisk in cold beer until smooth and slightly thick; add a little more beer if needed.
- Dip fish strips in batter, coating completely.
- Fry in small batches for 5 to 7 minutes, turning occasionally, until golden and crisp.
- Transfer to paper towels; keep warm in a 200 F oven if needed.
- Serve with fries, tartar sauce, and malt vinegar.
Notes
- Best fish options: cod, pollock, haddock, catfish, perch, or mahi-mahi.
- Keep oil between 350 F and 375 F for crisp batter.
- Do not overcrowd the pot, or the coating can turn soggy.