Beer Battered Fish and Chips
Easy
Beer Battered Fish and Chips. Crispy batter, tender white fish and chunky chips.
PREP IN
10 MIN
COOK IN
8 MIN
SERVE
4
Beer Battered Fish and Chips
Easy
PREP IN
10 MIN
COOK IN
8 MIN
SERVE
4
Introduction
Beer Battered Fish and Chips. Crispy batter, tender white fish and chunky chips.
Ingredients
- 4-5 large floury potatoes
- 2l sunflower oil, for frying
- 230g plain flour mix, plus extra for dusting
- 1½ tsp baking powder
- 1 tsp sea salt flakes, plus extra for seasoning
- 375ml beer
- 4 boneless & skinned sustainable white fish fillets (cod, hake or haddock)
Method
- 1. Bring a large pot of salted water to the boil. Peel potatoes, if you wish, and cut into thick chips or wedges. Par boil in boiling water until just tender, about 4-5 minutes. Drain and leave to steam dry in a colander.
- 2. Fill a large pot or deep fat fryer with oil and heat over high heat. Preheat oven to 140°C/120°C fan/gas 1. Line a large baking tray with kitchen paper towel.
- 3. While oil is heating, whisk together flour, baking powder and 1 tsp salt in a large shallow bowl or dish. Slowly add the beer and whisk until batter is smooth. Set aside until needed.
- 4. To check if oil is ready, drop a small bit of batter in the oil. Oil is ready if batter sizzles and turns crisp immediately.
- 5. Carefully add half of the potatoes to the oil and fry until they are golden. Remove with a slotted spoon and leave to drain on tray lined with paper towel. Fry the remaining chips until golden and then leave to drain on the same tray. Keep warm in the oven while you cook the fish.
- 6. Dust fish fillets all over with a bit of flour. Give batter a quick stir, then dip fish fillet in the batter, allow excess batter to drip off. Holding one end, carefully lower battered fish into the oil, be careful not to splash any hot oil on yourself. Repeat for all fillets. Fry fish for about 6-8 minutes depending on thickness, until golden and crisp. If your pot is not very large, it's best to do two fillets at a time.
- 7. Carefully remove fish from oil with a large slotted spoon and leave to drain on paper towel for 1-2 minutes. Serve while hot with chunky chips, season liberally with sea salt and serve with wedges of lemon and any of your favourite accompaniments.
