Beer Battered Fish and Chips

Featured by Chapel Hill Winery in the International Wine Club.
Beer Battered Fish and Chips


Australian fish and chips! They're crunchy on the outside, soft on the inside and packed full of flavor. Pair it with an Australian White Blend.

Yield: 8 fish fillets
Prep Time: 30 Minutes
Cook Time: 15 Minutes


• 6 medium yellow, waxy potatoes
• 3 cups of canola or vegetable oil
• Sea salt for sprinkling
• 1 2/3 cups of self-rising flour
• 1/2 tsp. of sea salt
• 1 cup of cold beer
• 1/2 cup of cold water
• 8 small, boneless white fish fillets (Halibut or Snapper)
• Thai sweet chili sauce for serving/dipping
• Lemon wedges for serving


In a medium mixing bowl, sift together the flour and salt. Use a whisk to mix in the beer and enough cold water so that the batter resembles thick cream. Set batter aside for 20 min. to rest.

Peel and cut the potatoes into even-sized, thick fries (chips). Place potato slices on a paper towel and pat dry to drain any moisture.

Place oil in a deep saucepan and heat over a high heat. Once the oil starts swirling, fry the first half of the chips in batches for 3-4 min. until they start to turn golden. Remove chips with a slotted metal spoon and drain on paper towels. The chips will seem soggy at this stage, so handle them with care. Repeat process with the second batch of chips.

Fry the first batch of chips for a second time for 1 min. or until they turn a deep golden color. Remove with a slotted metal spoon and fry the second batch of chips for 1 min. Remove and drain. Season chips with sea salt and then place them in the oven on a very low heat to keep warm.

Dip one fish fillet at a time into the batter and gently lower it into the hot oil. Cook fish, turning occasionally, for 4-5 min. or until golden brown and cooked through. Use a slotted spoon to transfer fish to a plate lined with paper towels. Repeat process with remaining fish.

Serve fish and chips on plates with Thai sweet chili sauce for dipping lemon wedges for squeezing.

Recipe sourced from

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