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Easy Fish and Chips - Beer Battered Crispy Oven Recipe served with fries

Beer Battered Fish and Chips

A baked version of classic fish and chips that retains a crispy texture without the mess of deep frying, featuring a beer batter for a light and savory flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Pub Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Fish
  • 4 fillets Cod or Haddock fillets Mild and flaky fish recommended
  • 1 cup Beer Lager or Pale Ale preferred
  • 1.5 cups All-purpose flour For the batter and dusting
  • 1 teaspoon Salt Plus more for seasoning
  • 1 teaspoon Pepper For seasoning
For the Chips
  • 4 medium Potatoes Oven fries, wedge fries, or baby potatoes works
  • 2 tablespoons Olive oil For tossing the chips
  • 1 teaspoon Salt For seasoning the chips
For Serving
  • 1 cup Tartar sauce For dipping
  • 1 cup Ketchup Optional dipping sauce
  • 1 lemon Lemon wedges For serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and place a baking sheet in to heat up.
  2. Wash and cut the potatoes into desired chip shapes, toss with olive oil and salt, and set aside.
  3. Pat the fish fillets dry with paper towels to remove excess moisture.
  4. Lightly dust them with flour to help the batter adhere.
Batter and Bake
  1. In a mixing bowl, combine flour, beer, salt, and pepper to create a thick batter.
  2. Remove the hot baking sheet from the oven and arrange the chips in a single layer.
  3. Pour the remaining oil onto the chips and return to the oven for about 20 minutes, flipping halfway through.
  4. Dip the fish fillets in the batter, ensuring they are well coated.
  5. Place the battered fish on the hot baking sheet and bake for approximately 15-20 minutes, flipping halfway, until golden and crispy.
Serving
  1. Serve the crispy fish and chips hot with tartar sauce, ketchup, and extra lemon wedges on the side.

Notes

Do not overcrowd the pan, and ensure the batter is thick enough to cling to the fish. For the crispiest result, serve immediately.