# Black Raven Light Pilsner With Lime Battered Fish & Chips > Crisp, golden beer-battered cod and double-fried chips brightened with a hint of lime from Black Raven Brewing Light Pilsner with Lime. This fryer-forward dinner uses the beer directly in the batter to give a light, citrus-kissed crust and a tender interior. Canonical URL: https://www.topshelf.recipes/recipes/black-raven-light-pilsner ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: August 27, 2026 Last Updated: September 16, 2026 ## About This Recipe Beer-battered fish and chips is comfort food elevated when the beer itself brings brightness: Black Raven Light Pilsner with Lime lends a delicate citrus whisper that sharpens the classic fried batter without turning it overtly sour. In this recipe the beer replaces all the liquid in a light batter made with a touch of cornstarch and baking powder; the cold, effervescent lager creates a thin, shattering crust while steaming the cod to a flaky, tender interior. Double-frying the russet chips gives them a soft, fluffy center and an almost crackling surface that stands up to the moist fish. Think of this version as a weekday-worthy fryer-forward dinner and a show-stopping weekend plate alike — hands-on but straightforward once you prep the potatoes and keep the batter cold. Use a neutral oil at controlled temperatures and a quick dusting of flour on the fish so the batter adheres evenly; the lime note in the beer pairs beautifully with a fresh squeeze of lemon and cuts through the oil for a bright finish. Serve immediately for best texture; leftovers can be refreshed but will never replace the just-fried crispness. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 25 minutes - Total Time: 45 minutes - Servings: 4 - Difficulty: Medium - Category: Dinner ## Ingredients ### Dust, batter and fry the cod - 1 3/4 lb Cod fillets, skinless, portioned ### Prep potatoes and preheat the fryer - 2 lb Russet potatoes, peeled (for chips) ### Make the beer-lime batter - 1 1/4 cups All-purpose flour (for batter and light dusting) - 1/4 cup Cornstarch - 1 tsp Baking powder - 12 fl oz Black Raven Brewing Light Pilsner with Lime (cold) - 1 1/2 tsp Kosher salt ### First fry the chips (blanch) - 2 1/2 L Neutral frying oil (canola, vegetable) for deep fryer ### Finish chips, season and serve - 1 each Lemon, cut into wedges (for serving) ## Ingredient Guide ### Black Raven Brewing Light Pilsner with Lime (cold) This is a specific regional American craft beer — a light pilsner brewed with added lime flavor by Black Raven Brewing (Pacific Northwest). It tastes crisp and lightly bready/malty with a bright citrus-lime aroma and low bitterness, which adds lightness and subtle citrus notes to a batter. You can find it at the brewery, regional liquor stores, or craft-beer retailers; a good substitute is any neutral light pilsner or lager (or a Mexican lager), or for a non-alcoholic option use chilled club soda/seltzer with a splash of lime juice to mimic the carbonation and citrus. ## Instructions ### 1. Prep potatoes and preheat the fryer Cut the russet potatoes into 1/2-inch thick chips and rinse well in cold water until the water runs clear to remove excess starch. Pat the chips very dry with a clean kitchen towel or paper towels. Preheat your deep fryer to 300°F (150°C) for the first, low-temperature fry. ### 2. Make the beer-lime batter Whisk together 1 1/4 cups (160 g) all-purpose flour, 1/4 cup (30 g) cornstarch, 1 tsp (5 g) baking powder and 1 1/2 tsp (8 g) kosher salt in a bowl. Gradually whisk in 12 fl oz (355 ml) of cold Black Raven Brewing Light Pilsner with Lime until the batter is smooth and thick enough to coat the back of a spoon; a few small lumps are fine. Keep the batter cold while you start the chips — this helps create a light, crisp crust. ### 3. First fry the chips (blanch) Fill the fryer with neutral oil to the manufacturer’s fill line and bring to 300°F (150°C). Fry the prepared chips in batches so they have room to move, 6–8 minutes per batch, until cooked through but still pale. Transfer to a wire rack set over a sheet pan; do not salt yet. Leave the oil at low heat while you prepare and fry the fish. ### 4. Dust, batter and fry the cod Raise the fryer temperature to 375°F (190°C). Pat the cod fillets dry and cut into 4 portions (about 1 fillet per serving). Lightly dust each piece with a little extra flour (from your reserved flour) to help the batter adhere, then dip into the cold Black Raven Brewing Light Pilsner with Lime batter, allowing excess to drip off. Fry the battered fillets in the 375°F oil, 3–5 minutes per piece, turning once, until the crust is deep golden and the fish flakes at the thickest point. Transfer to a wire rack to drain. ### 5. Finish chips, season and serve Return the blanched chips to the 375°F (190°C) fryer in batches and fry 2–4 minutes, or until golden and crisp. Drain on a rack, immediately sprinkle with a light pinch of kosher salt, and serve alongside one fillet per person with lemon wedges. Plate with any preferred condiments; the lime in Black Raven Brewing Light Pilsner with Lime will echo nicely with a squeeze of lemon. ## Nutrition Estimated nutrition per serving (about 40 oz): - Calories: 1129 kcal - Protein: 113.8 g - Carbohydrates: 106.2 g - Fat: 26.8 g - Saturated Fat: 7.9 g - Trans Fat: 0 g - Fiber: 7.8 g - Sugar: 3.9 g - Added Sugars: 0 g - Cholesterol: 1506 mg - Sodium: 1254 mg - Potassium: 2820 mg - Calcium: 190 mg - Iron: 39 mg - Vitamin D: 0 mcg ## Tips ### Keep the batter icy Cold beer makes all the difference — keep the batter chilled in the fridge or set the mixing bowl over a larger bowl of ice to preserve carbonation and ensure a delicate crust. ### Dust fish lightly Pat the cod very dry and dust with a little flour before dipping; that thin flour layer helps the batter cling and prevents sliding off in the hot oil. ### Blanch chips first The low‑temperature first fry cooks the potato through without browning, so the final high‑temperature fry produces a crisp exterior and a fluffy interior. ### Use a wire rack to drain Drain fried fish and chips on a wire rack set over a sheet pan rather than paper towels to keep air circulating and avoid soggy bottoms. ### Maintain oil temperature Work in small batches and let the fryer recover to 375°F between batches so the batter seals quickly and the crust doesn’t absorb excess oil. ### Season after frying Salt the chips immediately after the final fry so the salt adheres; hold off salting the blanched chips until they’re fully crisped. ## Variations and Substitutions ### Gluten-free batter Swap all-purpose flour for a 1:1 gluten-free flour blend plus an extra tablespoon of cornstarch, and use a gluten-free lime lager or chilled sparkling water with lime juice for the same lift. ### Non-alcoholic option Replace the beer with equal parts very cold sparkling water or club soda plus 1–2 teaspoons lime juice to mimic the beer's carbonation and brightness. ### Fish swap: haddock or halibut Haddock works as a classic substitute for cod and holds up similarly; use halibut for a firmer, meatier bite but shorten frying time as needed. ### Spicy-lime twist Stir 1–2 teaspoons finely chopped pickled jalapeño or a pinch of cayenne into the batter and finish with a squeeze of lime to give the dish a subtle heat that complements the beer's citrus. ## Notes Using Black Raven Brewing Light Pilsner with Lime in the batter gives the crust a clean, citrus lift that pairs beautifully with flaky cod. This recipe shines for casual dinners and small gatherings where you want crunchy, restaurant-style fish and chips from your fryer. ### Storage and Make-Ahead Leftover fish and chips are best eaten the same day; store in an airtight container and refrigerate for up to 24–48 hours. Reheat chips on a wire rack in a 425°F oven or toaster oven for 6–10 minutes to restore crispness, and warm fish gently at 350°F for 6–8 minutes to avoid drying out. Avoid microwaving, which will make the crust soggy. ### Serving Suggestions Serve with lemon wedges and a tartar sauce spiked with a little lime zest to echo the beer's notes, or a simple malt vinegar for tradition. Offer a side of mushy peas or a crunchy slaw for contrast, and pair the meal with another Black Raven Light Pilsner with Lime or a crisp dry Riesling to complement the citrus and cut through the fat. ## Frequently Asked Questions ### Can I use a different beer? Yes — choose a light, carbonated lager or pilsner so the flavor remains bright and the carbonation keeps the batter light; avoid dark or heavy beers which will give a bitter or malty flavor. ### Why is cornstarch in the batter? Cornstarch reduces gluten formation and contributes a glassy, extra-crisp texture to the crust, especially when paired with a low-protein all-purpose flour and cold beer. ### My batter is too thick or too thin — how do I fix it? If too thick, whisk in a tablespoon of cold beer or sparkling water at a time until it coats the back of a spoon; if too thin, fold in a tablespoon of flour or cornstarch at a time until the desired consistency returns. ### How can I tell the fish is cooked through? The fish should flake easily with a fork and be opaque throughout; for precision, the thickest part should reach 145°F on an instant-read thermometer. ### Can I make this without a deep fryer? Yes — use a heavy, deep pot or Dutch oven and a thermometer to maintain oil temperature, filling the pot no more than two-thirds full and working in small batches to keep the oil steady. ### How far ahead can I prep components? You can cut and rinse the potatoes up to a day ahead (store submerged in cold water in the fridge) and par-blanch the chips, refrigerating them on a sheet pan for up to a day; keep the batter cold and don’t batter the fish until ready to fry. ## Related Recipes and Guides - [Grilled Lemon Herb Chicken Pasta with Arugula and Pine Nuts](https://www.topshelf.recipes/recipes/grilled-lemon-herb-chicken-pasta-arugula-pine-nuts) - [Air Fryer Crispy Chicken Cutlet Pasta with Garlic-Parmesan Butter](https://www.topshelf.recipes/recipes/air-fryer-crispy-chicken-cutlet-pasta-garlic-parmesan-butter) - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Smoked Chicken Burger](https://www.topshelf.recipes/recipes/smoked-chicken-burger-sweet-savory-onion-jam) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Ready‑Made Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Plug‑and‑Play Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026-8-formats-menus-workflows) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)