Imperial Stout Fish & Chips Recipe

This right here is the recipe for one of the most delicious things we’ve ever put into our mouths. Seriously. This recipe, designed by culinary genius Justin G., is a funky twist on the classic beer-batter fish and chips. What do we mean by funky? Well, did you ever think you’d see salmon and the bold Imperial Stout appearing harmoniously in the same recipe? Neither did we, but we’ve since seen the light.

Without further ado, here’s Justin with the recipe:
“Time to finally fire up your FryDaddy if you’ve got one! And I’m talking about the appliance, not the guy that always brings you fries when you’re sad. No FryDaddy? No problem! A large stockpot works just fine and you are more likely to have one sitting around in the ol’ kitchen. I love using salmon for this recipe, which is weird and different, I know, but I urge you to try it. If you prefer a milder fish, I’d suggest cod, mahi mahi or tilapia. Enjoy!”

Sprinkling salt on fish and chips

Imperial Stout Fish & Chips

Ingredients you’ll need: 

  • (2) 5oz salmon filets
  • 2 3/4 cups seasoned flour
  • (1) 12oz bottle of Founders Imperial Stout
  • 4oz kettle-cooked potato chips (crushed)
  • 2 Idaho russet potatoes
  • vegetable oil for frying
  • tartar sauce – recipe below!
  • accouterments of your choice: we suggest malt vinegar and a side of coleslaw. Y’know, the classics.

Fish Cooking Instructions (get your fries started before working on the fish): 

  • In a large stockpot, heat your oil to 350 degrees F.
  • Arrange three containers accordingly:
    • First: 1 cup of seasoned flour
    • Second: Imperial Stout batter (full bottle of beer + 1 3/4 cups of flour)
    • Third: crushed potato chips
  • Pat your salmon filets dry and cut them into 4 equal pieces.
  • Dredge each piece of salmon through the seasoned flour, then beer batter and, lastly, the potato chips. Make sure they’re covered evenly.
  • Drop the battered salmon filets into the heated fry oil until they float and are golden brown in color. Remove using a slotted spoon or other utensil that is a safe form of deep-dry retrieval.
  • Place fish upon paper towels to catch excess oil.

French Fry Cooking Instructions:

  • Cut your potatoes into your favorite fry shape, put them into a pot of water and bring them to a boil. Cook them just long enough to soften slightly. Drain and set them to the side.
  • Drop your potato pieces into heated fry oil. Allow them to cook until they float and are golden brown in color. Easy now – don’t burn yourself!
  • Serve alongside your beer battered fish and coleslaw.

Tartar Sauce Ingredients:

  • 1/2 cup mayonaise
  • 1/4 cup chopped dill pickles (we prefer McClure’s)
  • 1/8 cup apple cider vinegar
  • 1/8 cup packed brown sugar

Tartar Sauce Cooking Instructions:

  • Throw all those ingredients in a bowl and serve alongside your fish and chips! Easy, right?

Pouring Dirty Bastard into fish batter

coating fish with batter

ingredients in a mixing bowl

See other recipes we’ve previously shared:

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