Traditional Battered Fish with Chunky Chips

Traditional Battered Fish With Chunky Chips

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Lynn Dine


Another recipe I found on that I am posting for the Ireland Region of the Culinary Quest. He’s the chef and proprietor of Ireland’s four-star Dunbrody Country House Hotel & Restaurant, Cookery School and Spa; one of Ireland’s top celebrity chefs; signature chef of Downtown Disney World’s Raglan Road Irish Gastropub; and a primetime cooking show regular.


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30 Min
20 Min
Deep Fry


  • ·
    4 portions fresh cod (be sure the fillets are boneless & skinless)
  • ·
    100ml soda or sparkling water
  • ·
    240ml lager
  • ·
    75g corn flour (cornstarch)
  • ·
    200g plain flour + dusting
  • ·
    1 tsp salt and pepper mixed
  • ·
    4 wedges of lemon

  • ·
    4 – 6 large potatoes

How to Make Traditional Battered Fish with Chunky Chips


  1. To make the beer batter, sift the flour and cornflour into a bowl, and some seasoning. Make a well in the centre and add the lager and water, then gradually whisk into the flour mixture until you have achieved a smooth batter. The batter should be transferred to a refrigerator for a minimum of 30 minutes, longer if possible before use.
  2. Dust the fish portions in a light coating of flour and then dredge in the batter, shaking off any excess. Deep-fry for about 5 minutes in a preheat deep fryer or until cooked through and golden brown. You may have to do this in batches depending on the size of your fryer. If you are cooking larger pieces of fish start cooking it in the fryer and then transfer to the oven to finish cooking.
  3. Wash and peel the potatoes.
    Cut the potatoes into thick cut chips and store in water until required.
    Deep fry in hot oil 180°C until fully cooked.
    Serve the fish and chips in little newspaper cones , and a wedge of lemon(or malt vinegar for me please) and enjoy.

Printable Recipe Card

About Traditional Battered Fish with Chunky Chips

Course/Dish: Fish Potatoes
Main Ingredient: Fish
Regional Style: Irish

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