A classic British dish of Fish and Chips Recipe with a simple homemade beer batter that you will love and enjoy with your friends!
Prep Time: 10 mins
Cooking Time: 55 mins
Total Time: 65 mins
Sunflower oil , for deep-frying
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper
225 g nice white fish fillets , from sustainable sources, pinboned, ask your fishmonger
225 g flour , plus extra for dusting
285 ml good beer , cold
3 heaped teaspoons baking powder
900 g potatoes , peeled and sliced into chips
Pour the sunflower oil into your deep fat fryer or a large frying pan and heat it to 190ºC.
Mix the salt and pepper together and season the fish fillets on both sides. This will help to remove any excess water, making the fish really meaty.
Whisk the flour, beer and baking powder together until nice and shiny.
The texture should be like semi-whipped double cream so it should stick to whatever you’re coating.
Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off.
Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed – it will depend on the size of your fryer how many fish you can do at once.
Cook for 4 minutes or so, until the batter is golden and crisp.
Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain them in a colander and leave to steam completely dry.
When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 180ºC until golden and crisp.
While the chips are frying, you can place the fish on a baking tray and put them in the oven for a few minutes at 180ºC to finish cooking.
This way they will stay crisp while you finish off the chips. When they are done, drain them on kitchen paper, season with salt, and serve with the fish, mushy peas and tartar sauce. Dress with freshly cut lemon and parsley.