Is there anything better than a fantastic piece of fresh fish encased in the ultimate crispy batter cooked till golden? I honestly believe fish and chips, if cooked correctly, is one of the best things in the world EVER! So! What’s the secret to a good batter? If I’m honest! I’m not sure, I think I’ve a good batter, my cheffy mates all have different methods and recipes for batter, one thing I will tell you though, is that my recipe I’m going to share with you will stay crispy, I use beer and yeast that makes the batter puff up, I use rice flour too, this helps stop the batter becoming sticky and gooey 

This recipe has been with me for years, we’ve tried tweaking, playing and messing! But still resort back to this recipe 

The fish you use is one of personal preference, as you know I’m a huge huge fan of hake, it’s great for fish and chips, but haddock, cod, coley, pollock, whiting, gurnard are all fantastic fish to use


4 fillets of fish (the choice is yours) 

10g of fresh yeast 

1 300ml bottle of beer (lager is ok)

100g plain flour 

80g rice flour 

20g cornflour 

10g salt 


Whisk the yeast into the beer 

Now whisk in the flours and salt 

Please allow the batter to stand for about 30 minutes, this will give the batter time to bubble and puff up 

Set the fryer to 170c

There’s no need to dip your fish into flour!! 

Carefully dip the fish into the batter and carefully lower it into the hot oil 

The fish should take approximately 4-5 minutes until golden and really crispy 

Lift out and allow to drain on kitchen paper 

Season with salt 

Serve with chips, mushy peas and tartare sauce 

You won’t be disappointed, I believe it to be the best beer batter recipe 



Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist


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