Beer Battered Fish & Chips

Golden, crispy beer-battered fish with a sharp, herb-packed tartare. This is how proper pub fish and chips should be.

Ingredients

Batter

• 1 cup plain flour

• ½ cup rice flour

• 2 tsp baking powder

• ½ tsp turmeric

• 375ml cold beer (see note)

Fish

• 4–6 fillets of whiting or flathead

• Salt

• Rice flour, for dusting

• Oil, for frying

Tartare Sauce

• 1 cup mayonnaise (store-bought or homemade)

• 1 tbsp Dijon mustard

• 1 tbsp capers, chopped

• 1 tbsp dill pickles, finely chopped

• Small handful fresh dill, chopped

• Small handful fresh parsley, chopped

• ½ small red onion, finely diced

• Juice of ½ lemon

To Serve

• Chips

• Lemon wedges

• Salt

Method

1. Make the batter

In a bowl, whisk together the plain flour, rice flour, baking powder, and turmeric.
Gradually pour in the cold beer, whisking until just combined.
Don’t overmix — a few lumps are fine.

2. Prepare the fish

Lightly salt the fish fillets and leave for 10–15 minutes.
Pat dry thoroughly, then dust in rice flour.

3. Fry the fish

Heat oil to 170°C.
Dip the fish into the batter, letting any excess drip off, then carefully lower into the oil.
Fry until golden and crisp, and cooked through (around 3–5 minutes depending on size).
Drain on a rack or paper towel and season with salt.

4. Make the tartare

Quick-pickle the diced red onion in the lemon juice for a few minutes.
Combine with the mayonnaise, Dijon, capers, pickles, dill, and parsley.
Season to taste.

5. Serve

Serve immediately with hot chips, lemon wedges, and plenty of salt.
Don’t skip the tartare — the acidity cuts through the richness perfectly.

Notes

• Keep the beer ice cold for a lighter, crispier batter

• If using a 440ml can, you’ll have a little extra (chef’s perk)

• Don’t overcrowd the fryer — cook in batches for best results