Fish and Chips: No Beer Batter
English-Pub fish and chips with a no-beer batter is ready in less than 20-minutes! You’ll love these seasoned cod fillets in a crispy golden and fluffy batter.
Fish and chips is one of the most popular menu items in the United Kingdom, but you don’t have to fly across the big pond to enjoy this crispy British cuisine!
In order to produce a light, fluffy coating, carbon dioxide must be present in the batter. The combination of baking powder and carbonated or sparkling water or club soda makes the no-beer batter light and fluffy and gives the same results as beer, but without the alcohol.
Ingredients and seasonings for No Beer batter
- Ingredients: cod or haddock fillet, all-purpose flour, baking powder, cornstarch, carbonated water, sparkling water or club soda
- Seasonings: salt, pepper, paprika and cayenne pepper; finish with a splash of tangy malt vinegar
- Chips: frozen steak fries or thinly sliced peeled potatoes
Chips
This recipe uses frozen steak fries which cook up beautifully! Bake “chips” according to package while you’re cooking the fish.
How to make it
It’s easy to make crispy golden-brown fried fish! There’s little prep time and it takes about 10-minutes to cook. This is an overview; please see the recipe card below for exact ingredient measurements and instructions.
- If you’re making “chips” to go with your fish and chips, put the potatoes or french fries in the oven or air fryer first. Keep them warm on a baking sheet in a 170°F oven.
- Pat the fish fillet dry with a paper towel and lightly season both sides with a little salt and ground black pepper; cut the fillet into sections or small bite-sized pieces
- Pour cornstarch into a shallow bowl and set aside
- Heat the frying oil on medium-heat in a heavy bottom skillet
- In a large mixing bowl, combine flour, baking powder, salt, paprika and cayenne pepper; combine well, then add the carbonated or sparkling water; mix well (the batter will be thick)
- Dredge the fish in the cornstarch, shake off any excess, then dip it into the fried fish batter. Coat all sides of the fish, then immediately add the fish to the hot oil
- Fry the fish for about 3-4 minutes, until the bottom is golden brown; flip and cook another 2-3 minutes until the internal temperature reaches 145°F; remove from skillet and transfer to a paper-towel lined plate
- Garnish with a good bit of kosher salt, serve with malt vinegar for an authentic British fish and chips experience and enjoy!
Best fish for fish and chips
Make this English fish dish with either cod or haddock. Both are thick whitefish that hold up well to high heat.
Recipe notes
- In Ireland and the UK, authentic fish and chips batter is typically water, flour, baking soda and vinegar.
- Americans added beer to the batter; however, it is possible to have delicious fish and chips with no beer batter!
- This recipe calls for baking powder instead of baking soda because baking powder already contains an acid–cream of tartar!
- After you give the fish a quick dip in cornstarch (which reduces glutenization of the flour and ensures a light, crispy coating), dredge the fish in batter and fry.
- Note: make the batter last. You want the bubbles from the carbon dioxide to “fluff” the fish coating.
If you let the batter sit out, the bubbles go away and the coating will not be as light. The batter consistency is thick, which lends itself to sticking to the fish and producing a crispy bite of fish!
- Make sure you heat the oil and a heavy-duty stock pot or cast-iron skillet and use long-handled tongs.
Frying Oil and temperature
For best results, use an oil that is tolerant of high-heat such as peanut, walnut, grapeseed, vegetable or canola oil. The ideal temperature of the oil is between 312 and 350ºF, which is really hot!
Frying fish and chips at home and in such a hot temperature can be a bit intimidating, if not outright scary! The fish fries up nicely when the oil is around 312-320ºF.
How long do I fry the fish?
Generally speaking, a one-inch thick piece of cod or haddock takes about 10-minutes total to fry (about 5-minutes per side); however, times may vary due to the type and heat of the oil, as well as the thickness of the fish filet.
To ensure it’s completely cooked, use a thermometer. Once the filet reaches 145ºF at the thickest part of the filet, remove it from the oil and drain on a paper towel.
Reheating instructions
The best way to reheat no-beer batter fish and chips is to place them on a wire rack in a 300ºF oven and bake for 15 minutes uncovered. If you use a microwave or wrap the fish in foil, the crust gets soggy.
Serving suggestions
Serve this crispy no beer batter fish and chips with malt vinegar, tartar sauce or a side of coleslaw.
I like to serve no-beer batter fish and chips with a dash of malt vinegar and Creamy Creole Coleslaw!
Related recipes
- Southern Fried Catfish
- No Mayo Coleslaw
- Copper Penny Carrot Slaw
- Cream Style Corn
- Coconut Shrimp with Dipping Sauce
- Fried Oysters
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Fish and Chips No Beer Batter Recipe
Equipment
- Heavy bottom pan for high-heat cooking; cast-iron recommended
- Long-handled tongs
Ingredients
- 1½-2 lbs. whitefish cod, haddock
- 3-4 cups oil (canola, vegetable, peanut-not olive oil)
- 1 cup cornstarch
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon paprika , smoky
- ½ teaspoon cayenne pepper
- 2 teaspoons Kosher salt
- 1 teaspoon pepper
- 2 cups sparkling water or club soda
- 1 package Frozen steak fries
- Kosher salt , for garnish
- Malt vinegar , for dipping
Instructions
Prep
- Place frozen steak fries in oven and cook according to package directions1 package Frozen steak fries
- Pat fish dry with paper towel1½-2 lbs. whitefish
- Cut fish into pieces; lightly salt and pepper
- Pour cornstarch in a medium size bowl1 cup cornstarch
- Heat oil (medium-high heat; keep an eye on the oil while you're making the batter!)3-4 cups oil
Make the batter and fry
- Combine flour, baking powder, cayenne, paprika, salt and pepper in large bowl2 teaspoons Kosher salt, 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon paprika, ½ teaspoon cayenne pepper, 1 teaspoon pepper
- Pour in sparkling water; combine well2 cups sparkling water
- Dip fish pieces into cornstarch; shake off excess and dredge in batter (the batter is thick)1 cup cornstarch
- Place battered fish in hot oil and cook approximately 5 minutes per side or until golden brown; internal temperature should be 145ºF
- Place hot fish on paper towel; sprinkle with kosher salt and a drizzle of malt vinegarKosher salt, Malt vinegar
- Remove chips from oven and serve with malt vinegar or tartar sauce
solid. this worked out well. Thank you
Hi, the recipe sounds amazing. If I want to use beer, would I need to change any of the other ingredients? I’m so eager to try this!! Thanks!
If you use beer, you won’t need to use carbonated water.
Regarding the temperature of the oil ,, I find it hard to believe you would suggest a temperature of 312 – 350 for frying battered fish fillets.
As a food professional I would never deep fry battered fish until the temperature of the oil / fat was at the least 365f.
At the temperature that you suggested the fish is going to be completely saturated with the oil / fat. Also, I deep fry in pure lard only, much better flavour and actually healthier that most cooking oils.
Thank you for this!! We tried it and it was amazing!!
I’m so glad you enjoyed it! Thank you for your kind comment:)
You’re welcome! We’re having it again tonight. As a british person in the usa its perfect and reminds me of home 🙂
That’s a wonderful feeling, isn’t it? Enjoy!
This was awesome!!! I made the fish with coleslaw and will do it again! Thank you!
Thank you!! Im glad you enjoyed it!