Link to article
pumpkin ale fish and chips

Course: Entree | Beer Style: Pumpkin Beer

Pumpkin Ale Battered Fish and Chips

The standard fish and chips is taken to the next level by adding your favorite pumpkin ale to the batter, imparting a slight pumpkin flavor and fluffiness to the fish.

Share Post

Prep Time: 20 minutes | Yield: 4


1.5 lbs of white fish fillets
  • squid tubes for little snackity snoodles while you’re cooking
  • cooking oil for frying
  • 8 Tbsp all-purpose flour
  • 1-2 Tbsp canola oil
  • half of 1 bottle of pumpkin ale
  • salt and pepper

  • Directions

      Pumpkin Ale Battered Fish

    1. Mix together the flour and 1-2 Tbsp of oil and gradually add beer in swigs, stirring all the while with a whisk, until the batter is about the consistency of pancake batter.
    2. Season generously with salt and pepper. Let the batter sit out for 30 minutes. This will give you time to prepare and cook the potatoes as well as prepare the fish for frying.
    3. Heat the oil in a heavy bottom stock pot. You need enough oil so that the fish pieces will just float, but the oil will splatter during frying so it’s nice to have considerable distance between the top of the oil level and the top of the pot. The oil should be very hot: 175°C.
    4. Cut the fish into strips. If you also bought squid tubes, cut them into 2 mm thick rings.
    5. Working in batches so as not to crowd the pot, dredge the fish pieces in the batter and lower them into the oil. The oil should immediately bubble around them. Watch closely. They will start to turn golden brown pretty quickly. Turn them over if necessary. All sides should be a deep golden brown.
    6. Then with a slotted spoon, remove them to a plate lined with paper towels. Serve immediately. Garnish the plate with tartar sauce.
    7. Chips

    8. Just make sure they’re not crowded in the pan and salt them 10 minutes before you’re going to pop them in the oven.
    9. Pat them dry before drizzling a little olive oil on them (and more salt). I bake mine at 400°F for about 20 minutes, flipping them halfway through.
    10. For more detail on the chips, check out Streaming Gourmet's post on sweet potato fries.

    Meghan Storey has been lucky enough to work in the world of craft beer since graduating from the University of Mississippi. Now living in Nashville, TN, with her big yellow dog Wally, she loves introducing friends to new craft beer and food pairings. Since beginning work on she can be found adding beer to just about everything she cooks.

    Suggested Recipes

    Link to article
    Breakfast Stout BBQ Pulled Pork Sliders


    Breakfast Stout BBQ Pulled Pork Sliders

    Jill Sites, author of Eat It. Drink It., often looks to her "glorious beer fridge" for inspiration in the kitchen. Her muse for these pulled pork sliders was Founders Brewing Company's Breakfast Stout.

    Read More
    Link to article
    Spiced Stout Beer Pancakes


    Spiced Stout Beer Pancakes

    Chef Joseph Fasy shares his recipe for spiced stout beer pancakes with hints of cinnamon and orange peel that give these pancakes a little extra spice and depth.

    Read More
    Link to article
    brown ale crepes

    Side Dish

    Barley and Brown Ale Crepes

    Turntable Kitchen brings us a new spin on breakfast with barley and brown ale crepes. These can even be frozen and saved for a perfect weekend breakfast without the hassle!

    Read More