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Beer Battered Fish With Golden Fries

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November 17, 2017

The Nations Friday Night Favourite. Beautiful pieces of white fish deep fried in deliciously light and crispy beer batter and partnered with a pile of crisp fries, downright mouth-watering!

We love the crunch of the batter in contrast to the delicate soft white fish and our take on the classic chip (no triple-cooking necessary!) We won’t judge you whether you enjoy the dish with a sophisticated squeeze of lemon and some tartare sauce or a nice puddle of ketchup, whatever floats your boat.

Butcombe’s Blonde ale does not overwhelm the fish like so many other beer-batter recipes. Made with the palest English ale malt and blended with finest Slovenian Styrians and New Zealand Motueka hops it has a clean freshness and lively citrus twang which blends perfectly with the fish. The recipe’s a winner!


Prep Time: 15-20 minutes

Cooking Time: 20-30 minutes

Serves 4


Ingredients for The Fish And Chips

  • 300ml of Butcombe Blonde
  • 800g Of Fresh Cod or Haddock Fillets (or just about any fish you fancy!)
  • 250g Plain Flour
  • 50g Cornflour
  • Sea Salt and Cracked Black Pepper
  • 4 Large Potatoes
  • Sunflower Oil (for frying)


For the Super Speedy Tartar Sauce

  • 200ml Mayo
  • 3 Tbsp Capers (drained and chopped)
  • 3 Tbsp Gherkins (drained and chopped)
  • 1 Small Shallot (finely chopped)
  • 1 Lemon (Juice Of)
  • 3 Tbsp Of Fresh Parsley (finely chopped)
  • Sea Salt and Cracked Black Pepper


The How-To


  • Sieve both the flours into a large mixing bowl and season. While whisking add the beer in a steady stream. The batter should be well mixed with no lumps and the consistency should enough to evenly cover the back of a spoon. Leave this to stand for 30 minutes.
  • Using a deep fat fryer, or a deep saucepan with a frying basket, heat a good depth of oil to 160°C/325° Taking very good care with the hot oil.
  • Rinse and dry the fish, either leaving them as single large fillets or cut into smaller chunks to create fish nuggets (perfect for the little-ones!). Using a few smaller pieces provides a better ratio of fish to batter.
  • Dust each piece in a little flour and carefully lower into the fryer in small batches. The fish will be done in only a few minutes when the batter has become golden brown and crispy. Pop each piece onto some clean kitchen roll to drain any excess moisture then keep warm.
  • Peel the potatoes and finely slice into a neat fry shape (they don’t have to be perfect!) Boil in a pan of water for 5 minutes then drain and dry well.
  • Put small batches of the potatoes in the deep fat fryer until crisp and golden then place aside on clean kitchen roll and keep warm.
  • Whip up our super speedy tartar sauce if you fancy it and you’re done!


Hey presto! Who needs the local take away now? You’re a fish and chip pro, go and enjoy your feast.


Bring over your mates and enjoy the rest of your Butcombe Blonde with glee, making sure you’ve got enough for them too! Head on over to our brewery shop in Wrington, or grab some beer right here, right now (you know you want to!).

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