In the Catholic Church, people aged 14 and over are expected to abstain from eating meat on Fridays during Lent.
That means fish and chips is one of the go-to meals during this period of religious observance.
Although cooking fish and chips with Guinness might seem a little alien to some, cooking with Guinness has long been part of Irish meals, from stew to sandwiches, and fish to fowl. The deep flavors of Guinness complement hearty foods like pies and stews and the slightly bitter take will bring seafood to life.
Making a Guinness batter may be a challenge, but the flavor will be your reward! Here’s a simple recipe for this classic Irish dinner.
Guinness-battered fish and chips recipe
- 2 cups Guinness beer
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp ground black pepper
- 1 egg
- All-purpose flour
- 8 - 3 oz. cutlets of pollack, cod, or haddock, boneless, sliced on a bias
In a large mixing bowl, add beer, baking soda, salt, pepper, and egg.
With a whisk, slowly add enough flour until the batter is thick, not runny, and adheres to a wooden spoon.
Heat oil in a deep fryer or in a deep-sided sauté pan to 350 degrees.
Dredge fish in flour, shaking off excess, and dip in batter, covering all sides of fish
Holding battered fish, gently dip into hot oil, holding halfway in, wait 15 seconds and drop into oil.
This will prevent the fish from sticking to the bottom.
Flip fish over when brown on one side and cook all together for about 6-8 minutes, depending on the thickness of the fillets.
The fish should be all one color all the way thru or 140 degrees internal temperature.
Serve with tartar sauce and French fries.
* Originally published in 2014. Updated in April 2023.