Beer battered Fish and Chips

Beer battered Fish and Chips

If its Soul food you are looking for then Beer Battered Hake and Chips is IT. Especially if you’re at a seaside village and it comes wrapped up in newspaper. Here's a really tasty and really easy beer batter recipe, as well as a homemade chips and a tartare sauce recipe.

Important Recipe Information

Prep time: 10min
Cooking time: 30min
Ready in: 40min
Difficulty: Easy
Serves 4


For the fish

  • 4-6 pieces of deboned hake fillets (skinless)
  • 2 cups flour plus extra for dusting
  • 2 cups Guinness Beer (or even just one large 440ml can) (you can use any beer you like).
  • Salt and Black Pepper
  • Sunflower Oil for Deep Frying
For the Tartare Sauce
  • 6 Tablespoons Mayonnaise
  • 1/2 tablespoon chopped Capers
  • 1/2 tablespoon chopped Gherkins
  • Juice of a quarter of a Lemon
  • 1/2 tablespoon chopped Parsley
  • Pinch of Salt
For the chips
  • 6 large potatoes, peeled and cut lengthways, approximately 1cm in thickness.
  • Sunflower Oil for Deep Frying


Dab the hake with some paper towel to get rid of any moisture and then lightly dust the fillets with some flour. Set aside.

Make the batter by mixing the flour and beer together well. Add a little salt and pepper to the mixture.

In a deep pot/apn, pour in enough oil to come up to the middle of the pot. Heat the oil until you can see the oil “moving” and “swirling” but not so hot that it’s boiling.

Place the fish one by one in the batter and coat well, using a spatula, gently place the fish into the oil and then repeat the process with the rest of the fillets. Cook until the batter goes a crisp, golden brown (Guinness is a dark beer so the batter will naturally be darker than a lighter-coloured beer).

The cooking doesn’t take long at all. About 5-6 minutes.

For the chips rinse the potatoes under cold water to get rid of any starch and then pat dry with paper towel.

In a deep pot or pan, pour enough oil to reach the middle of the pot. Heat the oil to approximately 130C – if you don’t have a thermometer, the oil should be very hot but not enough to brown the chips just hot enough to cook them through. Lower the chips into the pot slowly and cook for approximately 10 minutes.

Now remove the chips from the pot using a spatula or slatted spoon and drain on paper towel.

When you are ready to serve the chips, reheat the same oil to approx. 190C and cook the already par-cooked chips for roughly 5 minutes or until a beautiful golden brown. Remove chips from the pot and allow to drain on paper towel.

For the Tartare sauce mix all the ingredients together and voila – perfect homemade Tartare Sauce!

© 2016 - 2018 Recipes Deluxe. All Rights Reserved