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Boston-Style Beer-Battered Fish and Chips

Servings: 4


  • vegetable oil for frying
  • 4 large potatoes cut into wedges
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1 bottle ice cold beer lighter beer for lighter beer flavor, darker beer for, well, you know
  • additional cup flour seasoned with salt and pepper
  • 1 1/2 pounds fish fillets cut into 2 to 3 inch pieces and thoroughly dried
  • 1 teaspoon kosher salt


  • Heat oil in a large heavy pot (mine’s cast iron) to 325 degrees. Add fries, a few at a time to blanch. Drain on paper towels and set aside. Increase heat to 360 to 375 degrees.
  • Combine first 1 1/2 cups flour with cornstarch and baking powder. Make a depression in the center and slowly add the cold beer while stirring to remove lumps.
  • Dredge fish pieces in additional 1 cup seasoned flour. Shake off excess and dip in batter, allowing a few seconds for excess batter to drain off. Fry in hot oil, a few pieces at a time, for 4 – 5 minutes or until fish is golden brown. Drain on racks, paper towels or crushed up cracker crumbs. Seas with salt while still hot.
  • Return potato wedges to oil and fry again for a few minutes until cooked. Season with salt.


Serve with tartar sauce or your favorite fish dipping sauce.