Traditional British Fish & Chips in Beer Batter

12th October 2016
Prep time
Cook Time


Take this list with you to any of our 8 supermarkets:
  • Carrefour Spicy Chips
  • 5 Cups
    All-Purpose Flour
  • 4 Tablespoons
  • 1 Tablespoon
    Fresh Ground Black Pepper
  • 3 Tablespoons
  • 1 Bottle
    Lager Beer
  • 1.5 Kilograms
    skinless, boneless large-flake white fish
  • Oil, for frying


  1. In a shallow dish, mix the flour, salt and black pepper, and set aside.

  2. In another dish, mix the flour, paprika and then add the beer whilst whisking, until the mix is stiff. Then, add cold water whilst whisking again, until the batter resembles heavy cream consistency and contains no lumps.

  3. Dip the fish into dish no. 1 with seasoned flour, tapping off any excess. Dip the fish into dish no. 2 with the beer batter, briefly allowing the batter to drain off, and then gently place the fish into a saucepan with heated oil.

  4. Cook until golden brown and move onto a plate.

  5. Cook the spicy chips in the oven as per packet instructions. Serve the fish on a bed of spicy chips with kosher salt and malt vinegar.