Beer-Battered Fish

Beer-Battered Fish

Nothing says summer like the nation’s favourite fish dish. Try recreating this seaside staple at home, adding Lucky Saint to your batter to get the perfect golden crunch - adapted from a Jamie Oliver recipe. Eat with chunky chips, posh peas (with chopped mint and a squeeze of lemon) and a dollop of tartar sauce.


About 225g sustainable white fish fillets (we used haddock), skin off
225g plain flour, plus extra for dusting
285ml Lucky Saint
3 heaped teaspoons baking powder
Sunflower oil (for frying)
Salt and pepper


  1. Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C
  2. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, and season the fish fillets on both sides to remove excess water
  3. Whisk the flour, Lucky Saint and baking powder together until thickened and shiny
  4. Prepare two bowls – one with extra flour and one with your batter mix. One by one, dust each fish fillet in a little of the extra flour, then dip into the batter, coat evenly, and lift to let any excess drip off.
  5. Carefully lower the fish into the oil, one at a time. You may be able to cook a couple at once, depending on the size of your fryer or pan.
  6. Cook for a few minutes until the fish is cooked through and the batter is golden and crisp, then remove and place on kitchen paper to drain any excess oil.
  7. Serve hot with homemade chips and mushy peas.