About this recipe

A beloved British classic brought home — flaky white fish fillets coated in a light, crispy beer batter and served alongside golden, seasoned oven-baked chips. Simple techniques keep the fish tender and the crust shatteringly crunchy, making this a crowd-pleasing family dinner any night of the week.

Instructions

1. 1

   Preheat your oven to ![425°F]. Toss the russet potatoes strips with olive oil, 1 tsp kosher salt, and black pepper until evenly coated. Spread in a single layer on a large baking sheet — don't crowd them. Roast for 35–40 minutes, flipping halfway through, until golden and crispy at the edges. Keep warm in the oven on ^[low] while you fry the fish.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, 1 tsp kosher salt, and smoked paprika. Pour in the cold lager beer and whisk until a smooth, thick batter forms — a few small lumps are fine. Keep the batter cold; set it in the fridge until ready to use. Spread a thin layer of extra all-purpose flour on a plate for dredging.

3. 3

   Pour vegetable oil into a large deep skillet to a depth of about 1½ inches. Heat over ^[medium-high] until it reaches ![350°F] on a thermometer. Pat the cod fillets completely dry with paper towels — this helps the batter stick. Dredge each fillet lightly in the extra all-purpose flour, shaking off any excess, then dip into the beer batter, letting any drips fall back into the bowl.

4. 4

   Carefully lower 2 battered fillets into the hot vegetable oil, laying them away from you. Fry for 4–5 minutes per side, turning once with tongs, until the batter is deep golden and the fish is cooked through (%[internal temp 145°F]). Transfer to a wire rack set over paper towels to drain. Repeat with remaining fillets, letting the vegetable oil return to ![350°F] between batches.

5. 5

   Season the fried fish immediately with a pinch of kosher salt. Plate alongside the oven chips, lemon wedges, and malt vinegar or tartar sauce for dipping. Serve right away while everything is hot and crispy.