Can of PILS on table next to bowl of fish and chips.

PILS Fish and Chips

Published on March 10th 2026 by SNBC

Yield
Serves 4

Prep Time
4-8 hours

Cook Time
25 minutes

Difficulty
Medium

Pour a glass of Sierra Nevada Premium PILS and enjoy! The bright florals and invigorating carbonation hold up to the crisp fish and chips. Refreshing the palate and accentuating the malt vinegar notes after each bite.

Ingredients

4 ea 6-oz white-fleshed fillets, such as cod, haddock, or halibut, if you’re feeling fancy
1 tsp Kosher Salt
¼ tsp White Pepper, Ground
1 1/3 cups (180 g) All-purpose Flour
2/3 cup (95 g) Rice Flour
1 ½ tsp Baking Powder
8.4 Fl oz Sierra Nevada Premium PILS
2 quarts Canola or Vegetable Oil
Malt Vinegar (For best results, place some malt vinegar in a food-safe spray bottle.)
Tartar Sauce
Thick Cut or Classic Fries

Step 1

Source good-quality fish, preferably fresh (never frozen). Check the fish for pin bones and remove any if necessary. Using paper towels, pat the fish fillets dry, lightly salt them, and let the fish rest, uncovered, on a wire rack in a baking sheet in the refrigerator for 4-8 hours before frying. This step is crucial for keeping your batter from turning soggy.

Step 2

Add oil to a large heavy-bottom pot and heat over medium heat until 350°F. If you have a tabletop fryer, you can use it and set the temperature to 350°F.

Step 3

While the oil is heating, add 1 cup of all-purpose flour to a bowl and add the fish, tossing to coat with flour and set aside until ready to fry.

Step 4

Make the batter; in a medium bowl, whisk together the remaining 1/3 cup all-purpose flour, rice flour, baking powder, 1 tsp kosher salt, and white pepper. Add the PILS and whisk until just combined. Do not over-whisk the batter, or you’ll lose all those great bubbles from the beer’s carbonation.

Step 5

Once the fryer temperature has reached 350°F, coat one piece of fish at a time. Pick the fish out of the batter and let some excess drip back into the bowl. Slowly lower into the hot oil, allowing it to fry a bit before completely submerging to prevent sticking to the bottom of the fryer basket. Cook, flipping at about 2 minutes to ensure both sides are golden brown and the fish is cooked through. Transfer to a wire rack, season with additional salt, and spritz with malt vinegar.