Crispy Beer-Battered Fish: The Ultimate Homemade Fish and Chips
By Jason Griffith
There’s something truly magical about a classic fish and chips dinner. It’s a dish that evokes cozy pub nights, seaside trips, and pure, unadulterated comfort. But you don’t have to leave the house to get that perfect combination of crispy, golden fish and hearty potato wedges. My recipe for Crispy Beer-Battered Fish with Smoky Chipotle Cream & Potato Wedges brings all the best elements of this timeless meal right into your kitchen, with a few extra twists to make it truly unforgettable.
The secret to a light, crispy batter is using an ice-cold liquid, and a cold lager beer is the perfect choice. The carbonation and frothy head create a light, airy batter that puffs up beautifully when it hits the hot oil. We’re also adding a punch of flavor directly into the batter with smoked paprika and garlic powder, ensuring every bite is seasoned to perfection.
But what truly elevates this dish from great to epic are the two creamy sauces. First, a smoky chipotle cream with a hint of lime and honey adds a zesty, spicy kick that pairs perfectly with the rich fish. Second, a simple but delicious sour cream and chive dip for the potato wedges offers a cool, herbaceous contrast. It’s a symphony of textures and flavors that will make this your new favorite way to enjoy a classic.
Why I Love This Recipe
This recipe is a weekend tradition in my house. It feels like a special treat, but it’s surprisingly simple to make. The process of making the beer batter is straightforward, and frying the fish in batches goes quickly. It’s a fun, hands-on meal that everyone loves. The homemade potato wedges, seasoned with garlic and onion powder, are a revelation on their own. They get a crispy exterior and a fluffy interior that’s just begging to be dipped.
I especially love the two-sauce approach. A traditional tartar sauce is great, but the smoky chipotle cream adds an exciting, modern flair that cuts through the richness of the fried fish in a way that’s totally addictive. And the tangy, herbed sour cream for the potatoes? It’s a game-changer. These sauces turn a simple fish and chips dinner into a gourmet experience.
If you’re a fan of finger foods and delicious, dippable meals, you’ll also love my recipe for Totchos, which is another perfect party food hack.
Ingredients
- For the Beer-Battered Fish:
- 1 lb (450g) cod fillets (or haddock), cut into strips
- 1 cup (120g) all-purpose flour
- ½ cup (60g) cornstarch
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 cup (240ml) cold lager beer (or sparkling water for a non-alcoholic option)
- 1 egg (optional, for extra crispiness)
- Vegetable oil (for frying)
- For the Smoky Chipotle Cream (Drizzle):
- ½ cup (120ml) sour cream (or Greek yogurt)
- 1 tbsp chipotle in adobo, minced (adjust for heat)
- 1 tbsp lime juice
- 1 tsp honey (or maple syrup)
- ½ tsp smoked paprika
- Salt to taste
- For the Sour Cream Potato Wedges:
- 2 large russet potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup (120ml) sour cream
- 1 tbsp chopped fresh chives
- 1 tsp lemon zest
Swaps & Notes
- Fish: Any firm white fish like haddock, pollock, or tilapia will work well.
- Beer: The colder the beer, the better the batter! A light lager works best, as it won’t add too much flavor. For a non-alcoholic version, use cold sparkling water.
- Chipotle in Adobo: This ingredient adds a wonderful smoky heat. If you can’t find it, a pinch of cayenne pepper and smoked paprika can be a decent substitute for the heat and smoky flavor.
- Potato Wedges: Sweet potatoes can also be used for a slightly sweeter, healthier alternative. Just adjust the roasting time.
- Oil: Use an oil with a high smoke point, like vegetable, canola, or peanut oil.
Instructions
- Prep the Potato Wedges:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Spread the wedges in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the outside.
- While the potatoes are roasting, mix together the sour cream, chopped chives, and lemon zest in a small bowl. Set aside for dipping.
- Make the Smoky Chipotle Cream:
- In a separate bowl, whisk together the sour cream, minced chipotle in adobo, lime juice, honey, smoked paprika, and a pinch of salt until smooth.
- If the cream is too thick, add a small splash of water to reach a drizzleable consistency.
- Fry the Beer-Battered Fish:
- In a deep pot or Dutch oven, heat about 2 inches of vegetable oil to 375°F (190°C). Use a thermometer to ensure the temperature is accurate.
- While the oil heats, make the batter. In a medium bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper.
- Gradually pour in the cold beer (and the optional egg), whisking until the batter is smooth with a consistency similar to pancake batter. Do not overmix.
- Pat the fish strips completely dry. Dip each strip into the batter, allowing any excess to drip off.
- Carefully place the battered fish strips into the hot oil, frying in batches to avoid overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.
- Use a slotted spoon to transfer the fried fish to a wire rack set over a baking sheet to drain the excess oil. This is key for keeping the fish crispy.
- Serve:
- Drizzle the warm, crispy fish with the smoky chipotle cream.
- Serve immediately with the roasted potato wedges and the herbed sour cream dip on the side.
- Garnish with a sprinkle of extra chives if you like.
Tips for Success
- Keep the Batter Cold: A cold batter hitting hot oil is what creates that beautiful, airy crispiness. Keep your beer in the freezer for 10-15 minutes before mixing.
- Oil Temperature is Crucial: Use a kitchen thermometer to monitor the oil temperature. If it’s too cool, the fish will be greasy. If it’s too hot, the batter will burn before the fish cooks.
- Don’t Overcrowd the Pot: Fry the fish in batches. Overcrowding the pot will cause the oil temperature to drop, leading to soggy fish.
- Drain on a Wire Rack: Draining the fried fish on a wire rack allows air to circulate, preventing the bottom from getting soggy.
Serving Suggestions and Pairings
This meal is a complete comfort food classic. You can serve it with a side of coleslaw or a simple green salad to add a fresh element. A cold beer, a zesty cocktail, or a crisp hard cider would be the perfect beverage to wash it all down.
For more crowd-pleasing, dippable food ideas, you’ll love my recipe for Beer Cheese Dip, which is another perfect pairing for a night in with friends.
Nutritional Information Per Serving
(Approximation based on ingredients)
- Calories: ~750
- Protein: ~35g
- Fat: ~45g
- Carbohydrates: ~50g
- Fiber: ~5g
Storage and Leftover Tips
This dish is definitely best eaten fresh and hot. Leftover fish and wedges will lose their crispiness. However, if you do have leftovers, you can store them in an airtight container for up to 2 days. To reheat, the best method is to use a toaster oven or an air fryer at 375°F (190°C) for a few minutes until they’re hot and crispy again.
More Recipes You Will Love
If you enjoy fun, flavorful, and easy-to-make dinners and appetizers, you’ll want to check out these other favorites:
- This Crockpot Nacho Dip is the Reason I Never Have Leftovers
- This Walking Taco Bar is My Favorite No-Fuss Way to Feed a Crowd
- These Chicken Enchiladas are My Go-To for Cozy, Crowd-Pleasing Dinners
Final Thoughts
This Crispy Beer-Battered Fish with Smoky Chipotle Cream & Potato Wedges is the ultimate at-home comfort meal. It’s a recipe that’s as fun to make as it is to eat, and it’s a guaranteed crowd-pleaser. I hope you give this recipe a try and create some delicious new memories around your dinner table.
Let me know in the comments what your favorite dipping sauce for fish and chips is!
Crispy Beer-Battered Fish: With Smoky Chipotle Cream & Potato Wedges
Ingredients
- 1 lb (450g) cod fillets (or haddock)
- 1 cup (120g) all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 cup (240ml) cold lager beer (or sparkling water for a non-alcoholic option)
- 1 tbsp chipotle in adobo
- 1 tbsp lime juice
- 1 tsp honey (or maple syrup)
- 2 tbsp olive oil
- 1 tsp onion powder
- 1 tbsp chopped fresh chives
- 1 tsp lemon zest
- 4 medium potatoes (for wedges)
Instructions
- Preheat the oven to 425°F (220°C). Cut the potatoes into wedges and toss with olive oil, salt, and pepper. Bake for 30 minutes or until crispy.
- In a bowl, mix the flour, garlic powder, smoked paprika, and salt.
- Slowly whisk in the cold lager beer until the batter is smooth.
- Heat oil in a deep pan over medium-high heat.
- Dip each fish fillet into the batter and carefully place it in the hot oil.
- Fry the fish for about 5-7 minutes on each side, or until golden brown and crispy.
- In a small bowl, mix chipotle in adobo, lime juice, honey, and lemon zest to create the smoky chipotle cream.
- Serve the crispy fish with potato wedges and drizzle the chipotle cream on top. Garnish with chopped chives.
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