Beer batter fish & chips fried in olive oil

There’s only one secret to healthier, crispier fries: the oil.


  • 1
    Peel the potatoes, making sure the surfaces are smooth and even.
  • 2
    Cut them lengthwise, then into thin 1.5 mm slices.
  • 3
    Pour the oil into a 20x20 cm steel saucepan.
  • 4
    Drop in the potato slices, trying not to overlap so that they fry evenly.
  • 5
    Fry in olive oil at 150° C until golden brown and crispy.
  • 6
    When they are evenly golden, turn over to check they are done.
  • 7
    Using tongs or a slotted spoon, drain the oil into the saucepan and put the chips on absorbent paper for 10 minutes.
  • 8
    Mix the flour for at least 2 minutes before adding the beer.
  • 9
    Add the cold lager (about 4° C).
  • 10
    Mix carefully for 3-4 minutes until the batter is smooth and use it without letting it sit.
  • 11
    Immerse the perch fillets without overlapping them.
  • 12
    Shake off the excess batter.
  • 13
    One at a time, drop the fillets clockwise into the oil, making sure they don’t overlap.
  • 14
    Fry them in plenty of olive oil at about 160° C.
  • 15
    When the fillets are golden brown and crispy, take them out of the oil and let them dry on absorbent paper.
  • 16
    Add salt to taste and serve piping hot.


  • 1
    Large potatoes 600 g
  • 2
    Perch fillets 4
  • 3
    Soft Farchioni flour 150 g
  • 4
    Farchioni olive oil 1 l
  • 5
    Speciale Bianca MBU lager 1 bottle
  • 6
    Salt To taste

video recipe