Source: CanolaInfo Test Kitchen | Category: Deep-Frying, Entrees

Beer Battered Fish and Chips

Canola oil is a great choice for high heat cooking. It has one of the highest smoke points of all commonly used vegetable oil at 468 °F (242 °C).

Beer Battered Fish and Chips


  • 2 to 4 potatoes, scrubbed and cut into fingers
  • 1 lb fish (cod, halibut, polluck, etc.) 500g
  • 1 (12oz/355mL) can beer
  • 1 egg, beaten until fluffy
  • 2/3 cup milk 150 mL
  • 1 tsp canola oil 5 mL
  • 1 tsp baking powder 5 mL
  • 1/4 tsp cayenne pepper 1 mL
  • 1/4 tsp salt 1 mL
  • 1 1/2 cups all-purpose flour 375 mL
  • 1/2 cup second flour amount for dipping 125 mL
  • 3 cups canola oil for deep frying


  • 1. Pat potatoes and fish dry with paper towels. While potatoes are frying, prepare batter for fish.
  • 2. To prepare batter: Mix together beer, egg, milk and canola oil. Add baking powder, cayenne pepper, salt and flour all at once, mixing only enough to dampen the dry ingredients.
  • 3. Remove potato chips from the canola oil with slotted spoon, drain on paper towels, and season to taste.
  • 4. Coat fish pieces in flour before dipping fish in batter and place in hot canola oil to deep fry. Cook until golden, about 6 minutes. Remove from canola oil with slotted spoon, drain on paper towels.


4 servings

serving size

1 serving

nutritional analysis

Total Fat39 g
Saturated Fat0 g
Cholesterol105 mg
Carbohydrates75 g
Fiber4 g
Sugars7 g
Protein34 g
Sodium370 mg
Potassium592 mg