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Even if you’ve never visited England, you can make this traditional Beer Battered Fish & Chips at home. While Cod or Haddock tends to be the fish of choice in England, any large-flake white fish will work.

The whole family will enjoy this recipe. It’s a Pub meal fit for a king!

Cooking Fish & Chips involves deep frying and can be dangerous and should only be performed with care. It is a leading cause of house fires in England, also it may spill hot oil, causing severe burns.

King Richard's Beer Battered Fish & Chips

Fish and chips is a popular dish in England, New Zealand, and Australia.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Dish
Cuisine: British
Keyword: Fish
Servings: 4 People


For the fish:

  • 4 Fillets White Fish or any other suitable flaky fish
  • 4 Oz All-Purpose Flour
  • 4 Oz Corn Flour
  • 1 Bottle Beer

For the chips:

  • 4 Medium White Potatoes
  • 3 Cups Olive Oil
  • Sea salt as needed

To Serve:

  • 1 Medium Lemon wedged
  • Parsley to garnish
  • Sea salt as needed
  • Vinegar to garnish


  • Preheat the vegetable oil in a deep fryer to 180C/350F, or until a cube of bread browns in 15 seconds when added to the oil.
  • Peel the potatoes and cut into thick wedges. Deep-fry the potatoes in batches for 6-8 minutes or until they are crisp and golden.
  • Drain on kitchen paper. Sprinkle with sea salt and keep warm.
  • In a bowl, whisk together the plain flour, corn flour, salt and enough cold beer to form a batter.
  • Cut the monkfish into thick slices, then coat in the batter.
  • Cook the fish in batches, in the hot oil for 5-6 minutes, depending on the size of the fish.
  • Remove and drain on kitchen paper.
  • Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley. Or for a fun, traditional twist place the fried fish and chips on brown paper or newsprint.
  • Top with salt and/or vinegar.


Also can be served with pickles, pickled onions, tartar sauce, pickled eggs, and mushy peas.
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