A traditional fish and chips recipe without beer can be made by substituting the beer in the batter with alternatives like sparkling water, club soda, or milk to achieve a light, crispy coating. Here’s a classic British-style fish and chips recipe adapted without beer, based on trusted sources.
Table of Contents
How to Make Traditional Fish and Chips (No Beer Batter)
Ingredients
For the Batter:
- All-purpose flour — 1 cup (plus extra for dredging)
- Baking powder — 1 tsp
- Salt — 1 tsp
- Black pepper (freshly ground) — ½ tsp
- Sparkling water/club soda (cold) — 1 cup (or beer substitute)
- Egg (optional, for richer batter) — 1
For the Fish:
- White fish fillets (cod/haddock/pollock, 7oz each) — 4 (patted dry)
- Vegetable oil (for deep frying) — 2-inch depth
For the Chips:
- Potatoes (Russet/Maris Piper) — 2 lbs (peeled, ½” fries)
- Salt — to taste
Prepared Method
First Step
Rinse cut potatoes in cold water to remove excess starch. Parboil potatoes in boiling water for 3–4 minutes until slightly tender but not fully cooked. Drain and dry thoroughly with a clean towel. Heat oil to 325°F (163°C) and fry potatoes in batches for about 5 minutes until soft but not browned. Remove and drain on paper towels. Let cool.
Second Step
In a large bowl, whisk together flour, baking powder, salt, and pepper. Gradually whisk in cold sparkling water (or club soda) until smooth and thick but pourable. If using, beat in the egg for a richer batter. Chill the batter in the fridge for 30 minutes to 1 hour for best results.
Third Step
Pat fish fillets dry and season lightly with salt and pepper. Dredge each fillet lightly in flour, shaking off excess. Dip the fish into the batter, coating completely.
Fourth Step
Heat oil to 350°F (175°C). Carefully lower battered fish into the hot oil. Fry in batches to avoid overcrowding. Fry for 5–7 minutes until golden brown and crispy. Remove and drain on paper towels.
Fifth Step
Increase oil temperature to 375°F (190°C). Fry potatoes again in batches for 2–3 minutes until golden and crispy. Drain on paper towels and season with salt immediately.
Serve fish and chips hot with malt vinegar, tartar sauce, lemon wedges, and optionally mushy peas. This recipe closely follows traditional British fish and chips techniques but omits beer, making it accessible for those avoiding alcohol while retaining the classic crispy texture and flavor
