This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Classic Beer battered Fish and Chips
Classic Beer battered Fish and Chips
A classic and popular British staple, adding a good amount of beer to the batter gives a great depth and different dimension of taste
Ingredients
For the fish
- 300 g frozen at sea Atlantic cod portion (sliced lengthways in half)
- 50 g plain flour
- 50 g cornlour
- 1 tsp baking powder
- 75 ml beer (Ideally a good flavoured bitter ie, Black Sheep or spit fire)
- 75 ml sparkling water
- sunlouwer oil
For the chips
- 750 g potatoes (Maris Piper or Desiree, peeled and sliced into thick chips)
- 2 tbsp plain flour
- 2 tbsp sunlower oil
Instructions
- Mix the flour, cornflour, baking powder in a large bowl, season, and then spoon 1 tbsp. onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a whisk until smooth and all incorporated into a lump-free batter. Leave to rest for 30 mins while you prepare the chips.
- Preheat the oven to 200C/fan 180C/gas 6. Boil the chipped potatoes for 2-3 mins until the outsides are just tender but not soft. Drain well, then tip onto a large baking tray with the flour, oil and some salt. Toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
- Heat the 1 litre oil in a deep saucepan until hot add a drop of batter sizzles and crisps up straight away, dry the fish with kitchen paper, then toss it in the remaining flour mix. Shake off any excess, then dip into the batter. Place each piece of fish into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt and vinegar.
Tried this recipe?Let us know how it was!
Sign Up To Our Emails & Get 10% Off Your First Order