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Photo: Becky Luigart-Stayner; Styling: Cindy Barr Photo by: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Beer-Battered Fish and Chips

Use Alaskan cod in this dish. Serve with malt vinegar.

Cooking Light DECEMBER 2009

  • Yield: 4 servings (serving size: about 4 ounces fish and about 1/2 cup chips)


  • The 5 ingredients:
  • 1 pound cod fillets, cut into 3-inch pieces
  • 1 cup dark beer (such as Negra Modelo), divided
  • 1 pound baking potatoes, cut into (1/4-inch) strips
  • 1/4 cup canola oil, divided
  • 3.38 ounces all-purpose flour (about 3/4 cup)


Preheat oven to 450°. Combine fish and 1/4 cup beer in a medium bowl. Cover and chill for 1 hour. Place potatoes on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt; toss well. Bake at 450° for 20 minutes or until browned and crisp, stirring after 10 minutes. Drain fish; discard liquid. Sprinkle fish with 1/4 teaspoon salt. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine remaining 3/4 cup beer, flour, and 1/2 teaspoon freshly ground black pepper in a medium bowl. Add fish to beer mixture, tossing gently to coat. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Remove fish from bowl, shaking off excess batter. Add fish to pan; cook 3 minutes or until browned. Turn fish over; cook 3 minutes or until done. Sprinkle fish with 1/4 teaspoon salt. Serve immediately with chips.

Nutritional Information

Amount per serving
  • Calories: 398
  • Fat: 15g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 8.4g
  • Polyunsaturated fat: 4.6g
  • Protein: 24.6g
  • Carbohydrate: 40.7g
  • Fiber: 2.2g
  • Cholesterol: 40mg
  • Iron: 2.4mg
  • Sodium: 524mg
  • Calcium: 30mg

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Beer-Battered Fish and Chips Recipe