IPA Fish & Chips Recipe

Fish and chips, a beloved classic dish, has been enjoyed by people around the world for generations. The crispy battered fish paired with golden fries is a combination that never fails to satisfy. But have you ever wondered about the various ways this dish can be prepared? One variation that has gained popularity in recent years is fish.

IPA, short for India Pale , is a type of known for its hoppy flavor and strong, taste. It has become a favorite among enthusiasts. However, using IPA as a key ingredient in the batter for fish and chips is a controversial choice. Let's dive deeper into the flavors and considerations surrounding IPA fish.

The first challenge in using IPA for batter is its bitterness. IPAs are typically bitter and thin, which may not be the ideal flavor profile for a batter. The bitterness can overpower the delicate taste of the fish, leading to an unbalanced dish. Additionally, when cooked, the floral hop flavors in the IPA are essentially eradicated, leaving behind only the malty taste of the beer.

To create a harmonious balance, chefs must carefully incorporate IPA into the batter. This can be achieved by whisking small amounts of IPA (around 2 tablespoons) into the flour until a smooth, pancake batter-like consistency is reached. The addition of in the batter also helps to create a light and crispy texture.

Another concern regarding using IPA in fish batter is its alcoholic content. is forbidden to consume in any amount for some people due to religious or personal beliefs. For those individuals, IPA fish would not be a suitable choice. It is crucial to respect and consider dietary restrictions when preparing and serving food.

Despite the controversies, IPA fish can still offer a unique twist on the classic fish and chips. The malty undertones of the IPA can complement the natural flavors of the fish, creating a more complex taste experience. The crispy batter, infused with the essence of the beer, adds an extra layer of texture and richness to the dish.

When preparing IPA fish, it is essential to coat the fish completely in seasoned all-purpose flour before dipping it into the IPA-infused batter. This ensures that the fish is evenly coated and helps to create a crispy exterior when fried. The excess flour should be shaken off to prevent a heavy, doughy coating.

IPA fish is a variation of the classic fish and chips that offers a unique twist on flavors. The bitterness and malty taste of the IPA can add depth to the dish, but it is important to consider the potential controversies surrounding its use. Whether you choose to embrace IPA fish or opt for a more traditional approach, the joy of enjoying a well-prepared fish and chips meal remains unchanged.

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What Is IPA Fish?

IPA fish refers to a specific type of fish dish that is prepared using India Pale Ale (IPA) beer as a key ingredient in the batter. The term IPA, in this context, stands for India Pale Ale, which is a hoppy beer style known for its strong and distinct flavor.

To create IPA fish, a fillet of fish, usually cod or another white fish, is coated in a batter made with IPA beer. The IPA beer adds a unique flavor profile to the batter, giving it a slightly bitter and hoppy taste. The fish fillet is then deep-fried until it becomes crispy and golden brown.

The use of IPA beer in the batter not only adds flavor but also helps to create a light and crispy texture. The carbonation in the beer creates air bubbles in the batter, resulting in a lighter and fluffier coating around the fish.

The IPA fish is typically served with tartar sauce, which is a creamy and tangy condiment made with mayonnaise, pickles, and various herbs and spices. It provides a refreshing contrast to the rich and flavorful fish.

IPA fish refers to a dish where a fish fillet is coated in a batter made with India Pale Ale beer and then deep-fried until crispy. It is commonly served with tartar sauce for added flavor and enjoyment.

Can You Use IPA For Fish And Chips?

IPA (India Pale Ale) can be used for making fish and chips. The IPA can be incorporated into the batter to add flavor and a unique twist to the dish.

To make the batter, start by combining self-rising flour and a pinch of salt in a mixing bowl. Gradually whisk in small amounts of IPA, around 2 tablespoons at a time, until you achieve a smooth and pancake-like consistency. It's important to whisk slowly and avoid overmixing to prevent the batter from becoming too dense.

Once the batter is ready, you can add a splash of vodka, which helps create a lighter and crispier texture for the fish. Again, whisk the batter slowly to incorporate the vodka without overmixing.

Next, prepare the fish by coating it in all-purpose flour. Season the flour with salt to enhance the flavor. Make sure to coat the fish thoroughly, shaking off any excess flour.

Now, you can dip the floured fish into the IPA batter, ensuring it is completely coated. Gently shake off any excess batter before frying.

To fry the fish, heat vegetable oil in a deep pan or fryer to around 350°F (175°C). Carefully place the battered fish into the hot oil and fry until it turns golden brown and crispy. This usually takes about 4-6 minutes, depending on the thickness of the fish.

Once the fish is cooked, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.

Serve the IPA-battered fish alongside some freshly cooked chips (French fries) for a delicious and flavorful twist on the classic fish and chips dish.

IPA can be used to make fish and chips by incorporating it into the batter. The IPA adds a unique flavor and, when combined with vodka, helps create a lighter and crispier texture for the fish. Coat the fish in seasoned flour, dip it in the batter, and fry until golden brown and crispy. Enjoy this tasty variation of a classic dish!


IPA Fish & Chips is a dish that combines the popular Indian Pale Ale beer with crispy tempura-battered cod and tartar sauce, served alongside a side of crispy fries. While IPAs may not be the best choice for batter due to their bitterness and thin consistency, the malty taste of the beer still adds a unique flavor to the dish.

When preparing the batter, it is important to gently whisk small amounts of IPA into the flour until a smooth and lump-free pancake batter consistency is achieved. Adding a splash of vodka helps to enhance the texture and crispiness of the batter without overpowering the flavors.

Coating the fish with a seasoned all-purpose flour ensures that it is evenly covered before being cooked. The result is a perfectly golden and crispy exterior that complements the tender and flaky cod inside.

However, it is worth noting that consuming beer, including IPA, is forbidden in some religious and cultural practices. Therefore, individuals following such practices may need to consider alternative options for fish batter that do not involve the use of beer.

IPA Fish & Chips offers a unique twist on a classic dish, incorporating the flavors of IPA beer into the batter. It is a delicious and satisfying meal that pairs well with tartar sauce and crispy fries.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.