Beer Battered Fish

Main courseServes 4

As the nation’s favourite takeaway celebrates its annual national awards ceremony this week, why not rustle up this classic Friday night supper for Beer Battered Fish from the team at The Shibden Mill Inn in near Halifax.


125g flour

Teaspoon of baking powder

1/2 teaspoon salt

230ml ale

4 Haddock/Cod fillets

300ml vegetable oil or rapeseed oil

Salt & pepper


  1. Mix the flour, baking powder, salt and beer in a bowl, stirring until a smooth batter is formed and leave in a fridge for a couple of hours.
  2. Remove from fridge, lightly re-whisk. Dip fish fillets in seasoned flour and then the batter mix before placing in to hot vegetable oil (175C) taking great care when placing fish into frying pan and fry for 2 minutes until the batter is crispy and brown all over. Cook only one piece at a time, so you don't overcrowd the pan.
  3. Remove fish and place on a piece of kitchen paper to drain before serving.
  4. Season with salt, pepper & vinegar and enjoy!