Beer Battered Fish and Chips Recipe


Yield: Serves 4
Prep time:
Total time:

Nothing says ‘New Zealand Summer’ like a classic Kiwi meal of beer-battered fish and chips. Whether it’s family night, date night or a sizzling hot summer night, grab a box of beer and serve up this delicious and super simple New Zealand classic!

fish and chips beer battered


- 6 large unpeeled desiree potatoes, cut into chips
- 2-3 teaspoons olive oil
- 1 ½ cups self-raising flour
- 1 egg, lightly whisked
- 1 ½ cups chilled beer (We recommend Mac's Gold or Speight's Triple Hop)
- Salt & pepper, to season
- Vegetable oil (to deep fry, about 1 litre)
- 8 (about 120g each) white fish fillets. Cod is always a favourite!
- Lemon wedges, to serve

*Top tip: Break the fillets into kiwifruit sized chunks for ease of cooking. It’s also a hit for catering to crowds or children!


1. Preheat the oven to 200°C.

2. Prepare your batter

Place the flour and egg in a bowl, and stir to combine.
Slowly add the beer, whisking as you go to create a smooth, lump-free batter.
Season and refrigerate for 30 minutes.

3. Line a baking tray with non-stick paper and place chips on the tray.

Tip : If you are short on time for the potatoes, place the uncooked chips into a microwave container with water (only a splash) and cook for 2-4 minutes, checking halfway. You want the chips to be tender but not soft on the outside. Drain thoroughly before placing onto tray.

4. Drizzle the chips with olive oil before they go in the oven: it adds colour and crunch!

5. Cook in the oven for 40 minutes or until golden, turning occasionally. Remember, they will take less time if you used the microwave first!

6. In a large saucepan, add enough vegetable oil to reach a depth of 8cm.
Heat until very hot! (A drop of batter should sizzle and crisp up straight away.)

7. Place the fish into the bowl of batter, ensuring each piece is covered.

Tip : Placing all of the fish into the batter and lightly stirring as pieces are removed for cooking, prevents the batter from splitting or losing its consistency as it gets to the end of the mix - meaning all your fish has a delicious batter from start to finish!

8. Using tongs, place pieces of battered fish into the oil. Put as many in the saucepan as will fit without pieces touching.

9. Cook for 2-4 minutes (depending on thickness) or until golden. Remove pieces as they’re done and place on a baking rack or bed of paper towels.

Repeat until all the fish is cooked.

Tip : The oil may lose heat with each batch so make sure to bring the oil back up to temperature between batches.

10. Season your beer-battered fish and don’t forget to salt your chips!

Tips: Serve with a slice of lemon and some Kiwi classics like tartare sauce, tomato sauce or even sweet chilli.Beer and chilli go great together!



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