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Pat the cod fillets thoroughly dry with paper towels. Season both sides of the fish fillets with salt and black pepper.

Peel the potatoes and cut them into thick-cut fries.

Rinse the cut potato chips thoroughly under cold water to remove excess starch. Pat them completely dry with paper towels; this is a crucial step for crispy chips.

Heat a sufficient amount of oil in a deep pot or Dutch oven to 300°F. Fry the potato chips in batches for 5-7 minutes. During this first fry, the chips should soften but not yet brown. Remove the softened chips from the oil and drain them on a wire rack.

In a large bowl, combine the dry ingredients for the batter: all-purpose flour, cornstarch, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder. Whisk these dry ingredients together until well combined.

Gradually pour in the cold beer into the dry mixture, whisking continuously until the ingredients are just combined. Avoid overmixing; a few small lumps in the batter are acceptable. The batter should achieve a consistency thick enough to fully coat the fish.

Increase the oil temperature to 375°F. Fry the blanched chips again in batches for 2-4 minutes, or until they turn golden brown and become crispy. Once fried, remove the chips from the oil and drain them on a wire rack. Immediately sprinkle the hot chips with salt to taste. Keep them warm while frying the fish.

Dip each seasoned cod fillet completely into the prepared beer batter, ensuring an even coating. Carefully lower the battered fish into the 375°F hot oil. Fry the fish for 5-7 minutes, flipping it once halfway through, until it is golden brown on both sides and cooked through. The internal temperature of the fish should reach 145°F.

Remove the fried fish from the oil and place it on a wire rack lined with paper towels to drain any excess oil.
Serve the hot, crispy beer-battered fish and golden chips immediately. Garnish with lemon wedges and serve alongside tartar sauce.


Pat the cod fillets thoroughly dry with paper towels. Season both sides of the fish fillets with salt and black pepper.

Peel the potatoes and cut them into thick-cut fries.

Rinse the cut potato chips thoroughly under cold water to remove excess starch. Pat them completely dry with paper towels; this is a crucial step for crispy chips.

Heat a sufficient amount of oil in a deep pot or Dutch oven to 300°F. Fry the potato chips in batches for 5-7 minutes. During this first fry, the chips should soften but not yet brown. Remove the softened chips from the oil and drain them on a wire rack.

In a large bowl, combine the dry ingredients for the batter: all-purpose flour, cornstarch, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder. Whisk these dry ingredients together until well combined.

Gradually pour in the cold beer into the dry mixture, whisking continuously until the ingredients are just combined. Avoid overmixing; a few small lumps in the batter are acceptable. The batter should achieve a consistency thick enough to fully coat the fish.

Increase the oil temperature to 375°F. Fry the blanched chips again in batches for 2-4 minutes, or until they turn golden brown and become crispy. Once fried, remove the chips from the oil and drain them on a wire rack. Immediately sprinkle the hot chips with salt to taste. Keep them warm while frying the fish.

Dip each seasoned cod fillet completely into the prepared beer batter, ensuring an even coating. Carefully lower the battered fish into the 375°F hot oil. Fry the fish for 5-7 minutes, flipping it once halfway through, until it is golden brown on both sides and cooked through. The internal temperature of the fish should reach 145°F.

Remove the fried fish from the oil and place it on a wire rack lined with paper towels to drain any excess oil.
Serve the hot, crispy beer-battered fish and golden chips immediately. Garnish with lemon wedges and serve alongside tartar sauce.
