Beer-battered Fish and Chips

Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 4 to 6
Author Connie Veneracion


  • 2 cups all-purpose flour
  • 1 cup stout beer (Speedy used Guinness)
  • salt
  • pepper
  • 1 kilogram fish fillets (Speedy used cream dory), each fillet cut in serving-size pieces, no more than 3/4 inch thick
  • 1 teaspoon instant dry yeast
  • 2 cups cooking oil for deep-frying
  • chips (French fries), to serve


  • Place the flour in a bowl. Make a well at the center and pour in the beer. Mix to make a rather thin batter with the consistency of pancake batter. You may need to add more flour or beer to get the right consistency.
  • Add salt and pepper. Stir in the yeast. Leave for the yeast to become active, about 30 minutes.
  • Dab with paper towels to remove excess moisture as the batter will not stick properly to the fish if it is wet.
  • Start heating the cooking oil. The ideal temperature is 350F.
  • Dip each piece of fish fillet in the batter.
  • Fry until golden, flipping over for even cooking. This should take about a minute or two for each side.
  • Remember not to overcrowd the pan. Fry only one or two pieces at a time.
  • As each piece of fish cooks, scoop out of the oil and transfer to a plate lined with paper towels to get rid of excess oil.
  • Arrange your fish and chips on a plate. Serve at once with the mayo-ketchup dip (mix equal amounts of Japanese mayo and tomato ketchup) on the side.