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Fish and Chips

Total Time 50 minutes
Servings: 4 4 servings
Course: Main Course
Cuisine: British
Ingredients Method Notes

Ingredients
  

Beer Batter
  • 200 g self-raising flour
  • 200 ml cold beer lager or ale
  • 1 tsp salt
  • ½ tsp white pepper
Fish and Chips
  • 4 thick fillets of cod or haddock about 200 g each
  • Vegetable oil for deep-frying
  • 4 large floury potatoes Maris Piper or King Edward, cut into thick chips
  • Salt and malt vinegar to serve
  • Mushy peas and tartare sauce to serve

Method
 

  1. Par-boil the chips in salted water for 5 minutes until just starting to soften. Drain and steam-dry for 5 minutes.
  2. Heat oil to 130°C and fry the chips for 5 minutes (first fry). Drain and set aside.
  3. Make the batter: whisk the flour, beer, salt and pepper together until just smooth (a few lumps are fine). Refrigerate.
  4. Heat oil to 180°C. Pat the fish dry. Dip each fillet in the cold batter and carefully lower into the hot oil. Fry for 6–7 minutes until the batter is golden, crisp and puffed. Drain.
  5. While the fish rests, increase the oil to 190°C and fry the chips for a second time for 3–4 minutes until crisp and golden. Season with salt immediately.
  6. Serve the fish and chips with malt vinegar, mushy peas and tartare sauce.

Notes

Source: Classic British recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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