Today’s recipe is Beer Battered Fish and Chips. This recipe illustrates how to create this typically British dish using one of the cheaper fish on the market, tilapia.


Beer Battered Fish and Chips by Diverse Dinners


Beer Battered Fish and Chips is scrumptious. It’s a casual meal, very hearty, and ideal for the weekend. This recipe serves two, making it a nice meal for a couple. All you need is a bottle of wine or a couple of beers and you’re good. You and your partner can while away an hour or two reminiscing about the past, or planning your future. Perhaps a trip to the UK is on the horizon.

This dish is dy-no-mite! The flesh of the fish is perfectly succulent, protected by a layer of crispy golden batter. To create the chips, you will need to bake the potatoes first, then cut the potatoes up into chips, and then fry them. Cooking the potatoes twice will give you the best results. A beautiful crispness as you bite the chips, coupled with that melt in your mouth softness inside. 


Beer Battered Fish and Chips by Diverse Dinners


Tartar sauce is the traditional condiment for fish and chips, and in the UK we also like to add a little malt vinegar to our chips. However, now that I live in New York, I rarely have fish and chips so the traditional condiments are rarely part of my pantry stock. Instead, I create a simple aioli using mayo, garlic, apple cider vinegar and chives.

Beer Battered Fish and Chips is a very tasty meal, you’ll love it. Give this recipe a try and let me know what you think.


Serves 2

Beer Battered Fish and Chips

30 minPrep Time

1 hr, 30 Cook Time

2 hrTotal Time

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  • 3-4 large Yukon gold potatoes
  • 2 cups all purpose flour
  • 1/2 tsp kosher salt
  • 1/4 tsp garlic granules
  • 1/8 tsp ground black pepper
  • 1 btl beer - a mild lager is best
  • 2 x 7 oz - 9 oz tilapia fillets
  • 6-8 cups cooking oil, plus 1 more if required.
  • Extra salt as needed
  • Equipment & Utensils
  • Large Deep skillet (should be able to hold more than 6 cups of oil)
  • Skimmer
  • Wire rack & baking tray
  • Paper towels


  1. Wash and pierce potatoes and place in a preheated oven at 425 and cook for 45 minutes.
  2. Remove potatoes from oven once cooked and allow to cool.
  3. Leave oven on and lower heat to 275.
  4. Pour flour, salt, garlic and pepper into a mixing bowl, then slowly pour beer on top and gently whisk to mix together.
  5. Place fish fillets in bowl with batter and allow them to submerge completely. Flip them over if necessary.
  6. Heat oil to approx. 375 degrees then remove fish from batter and carefully place into hot oil.
  7. Dependent upon the size of your skillet, you may have to cook each fillet separately.
  8. Cook until both sides of fish is golden, and flip if necessary.
  9. Place wire rack on top of baking tray, ready to place cooked fish on top.
  10. Remove skillet from heat and immediately remove cooked fish using a skimmer and transfer to wire rack, then place in oven to keep warm.
  11. Cut potatoes in half across the middle, then cut into 1/4 inch slices lengthways to create chips.
  12. Skim oil for batter debris and discard any cooked pieces of batter you are able to capture.
  13. If necessary top up oil.
  14. Reheat oil to approx. 375 degrees, then carefully add chipped potatoes and fry to a crisp.
  15. Remove chips with a skimmer and transfer to a paper towel lined plate.
  16. Serve fish and chips with a sprinkle of fine salt, wedge of lemon and your favorite condiment.


Instead of baking the potatoes in the oven, you can do what I usually do - cook them in the microwave for approx. 6-8 mins.