SINGAPORE — We all love fish and chips; but we have to say that the beer-battered variety, with its delightfully crisp crunch that gives way to moist flaky white fish (cod or haddock is best) — and served with fat chips — is our favourite.

Why beer-battered fish and chips? Well, beyond the fact that the carbonation in the beer lends to a more crisp batter, chefs and foodies alike say that the addition of beer (usually a lager that isn’t too hoppy is ideal) also gives it a bit more depth of flavour.

It also is the perfect complement to a cold brew — whether it’s a crisp German pilsner, an English pale ale, a deliciously malty organic lager, or a bespoke cream ale.

Here are some of our favourite versions:

BREAD STREET KITCHEN

Bay level, L1-81 The Shoppes at Marina Bay Sands; Tel: 6688 5665

This is multi-Michelin-starred chef Gordon Ramsay’s interpretation of fish and chips, and it is served with crushed sweet peas and tartar sauce. As one might expect, it is also more refined, but no less traditional: He uses hoki fish (or blue hake) from New Zealand, although it may change depending on availability. To ensure the batter stays light and crisp, it is made with a blend of rice flour, plain flour and beer; specifically, a blend of beer from London’s Meantime Brewing Company and Carlsberg beer.

MOLLY MALONE’S IRISH PUB

56 Circular Road, Tel: 6536 2029

Many have probably tried this Irish pub’s popular version, and no wonder: It is every bit as tasty as it looks, from the crisp batter, which is made using Singapore’s very own Tiger Beer, to the moist dory fish underneath. Here, it is also served with properly chunky chips and a little tartar sauce. (But malt vinegar is available upon request).

THE CHOP HOUSE

1 Harbourfront Walk, #01-161-162 Vivocity, Tel: 6376 9262

Following the success of its VivoCity flagship, this gastro-bar opened a new outlet at I12 Katong, so eastside fans of its beer-battered fish and chips won’t need to travel across the island for their fix. Premium cod is its preferred fish, coated in a crisp beer batter, which is served with mushy peas, French fries and homemade tartar sauce or a classic malt vinegar. The beer in the batter is the Mac’s Great White (a cloudy wheat beer) from McCashin’s Brewery, New Zealand’s first microbrewery, which some say spearheaded the birth of the New Zealand craft beer industry. This particular brew has infused flavours of vanilla, coriander and “a nice wheat-y malt”.

JONES THE GROCER

9 Dempsey Rd, #01-12 Dempsey Hill, Tel: 6476 1512

This gourmet food emporium and cafe’s expanded menu of comfort foods boasts a popular serving of beer-battered fish and chips; it’s also one of the few places that use barramundi. For “added crunch and flavour”, the beer the kitchen prefers to use in the batter is the Estrella Galicia, a Spanish lager that is mixed in with tempura flour and eggs. The carbonation combined with the low-starch flour creates a light crispy shell. The dish is served with an “Asian tartar sauce” and fries.

PAPER CRANE

Scwo Building, 96 Waterloo Street, Tel: 6837 0836

This new joint might be tucked away from the public eye at the moment, but within its unpretentious and cosy setting are dishes that foodies having been raving about since it opened its doors last December. That includes the fish and chips: You get two pieces of fresh sea bass (from Ah Hua Kelong no less) weighing 130g to 150g. The batter is lightly crispy and made using Dead Pony Pale Ale. With a dish like that, it’s no wonder Paper Crane is fast becoming the talk of the town.