Prep time: 10 mins | Cook time: 20 mins | Serves: 4
Crispy, golden fish and chips best paired with bottles of ice-cold beer is my definition of perfect relaxation after a long day at work. Coated in a classic batter and fried to perfection, these fish and chips have fantastic flavours and are by far the best in town!
Ingredients
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4 large pieces of cod, catfish, or any firm white fish works (choose for a thick fish)
1 cup all-purpose flour
salt and pepper
vegetable oil for frying
1 cup all-purpose flour
1 1/2 teaspoons baking powder
7 tablespoons milk
1/2 tablespoon olive oil
1 tablespoon water, ice cold
1 pinch salt
6 tablespoons beer (choose a light, fizzy beer)
How to make British Beer Battered Fish & Chips
Step 1: Start by defrosting the fish if using frozen. In the meantime, preheat the oven to 150 degrees C/300 degrees F, Gas 2. And in a fryer/pan, heat the oil to about 180 degrees C or 350 degrees F.
Step 2: See if the fish has any bones and if it has a thick or thin part, cut the thin part too as we will cook it separately to avoid overcooking. Then, pat the fish dry using kitchen paper.
Step 3: In a shallow dish, combine the flour, salt, and pepper. Dredge the fish in the flour mixture and shake off the excess flour.
Step 4: To make the batter, lightly whisk the all-purpose flour, baking powder, milk, olive oil, water, and salt. It’s okay if there are lumps.
Step 5: Into chip shapes, cut the potatoes after peeling them. Rinse and pat the potatoes dry using a clean tea towel to get them dry as possible before frying. This will make the potatoes crispy. Then, into the fryer/pan, carefully drop the chips and gently cook them for about 8 minutes until soft and pale. Poke a chip with a sharp knife, and if it feels soft inside, the potatoes are done.
Step 6: Now, take the potatoes off the pan and transfer them to a baking tray. You need to refry the potatoes after the fish for super crisp potatoes.
TIP: You can simply drop a bit of batter or dip an end of a chip to know if the oil is hot. Do this if a thermometer is not available. Once the surface sizzles, it’s good.
Step 7: To the batter, add the fizzy beer or fizzy water. Gently whisk to mix and until you have a pouring consistency (like a cream or yoghurt). You can add a bit of fizzy liquid if the batter ends up too thick.
Step 8: Adjust the oil temperature to 180 degrees C or 350 degrees F. And in a baking tray, place a couple of sheets of kitchen paper.
Step 9: To fry the fish, work with a piece or two of fish at a time, depending on the size of the pan/fryer. Take the end of the fish, put it in the batter, and coat it well. After coating the fish, lift it out of the batter and let the excess drip off. Then, very carefully put it in the hot oil and cook for about 7 to 8 minutes until crispy and golden brown. Adjust the temperature down a bit if the batter begins to brown rather quickly.
Step 10: Take the cooked fish from the oil and place it on the kitchen paper. Put in the oven to keep the fish warm while cooking the rest.
Step 11: When done cooking the remaining fish, scoop the floating bits of batter off the pan/fryer.
Step 12: Now, place the chips back to the fryer and cook them again for 3 minutes until brown and crispy. Drain the excess grease off using kitchen paper when done.
Step 13: On a newspaper and greased proof paper, arrange the fish and chips and sprinkle with some salt and a few shakes of vinegar on the fish and chips. Serve immediately. Enjoy!
Nutrition Facts:
Yield: 4, Serving Size: 1
Amount Per Serving: Calories: 991 | Total Fat: 20g | Saturated Fat: 3g | Trans Fat: 0g | Unsaturated Fat: 15g | Cholesterol: 208mg | Sodium: 896mg | Carbohydrates: 96g | Fiber: 5g | Sugar: 6g | Protein: 86g
Ingredients
- 4 large pieces of cod, catfish, or any firm white fish works (choose for a thick fish)
- 1 cup all-purpose flour
- salt and pepper
- vegetable oil for frying
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 7 tablespoons milk
- 1/2 tablespoon olive oil
- 1 tablespoon water, ice cold
- 1 pinch salt
- 6 tablespoons beer (choose a light, fizzy beer)
Instructions
Step 1: Start by defrosting the fish if using frozen. In the meantime, preheat the oven to 150 degrees C/300 degrees F, Gas 2. And in a fryer/pan, heat the oil to about 180 degrees C or 350 degrees F.
Step 2: See if the fish has any bones and if it has a thick or thin part, cut the thin part too as we will cook it separately to avoid overcooking. Then, pat the fish dry using kitchen paper.
Step 3: In a shallow dish, combine the flour, salt, and pepper. Dredge the fish in the flour mixture and shake off the excess flour.
Step 4: To make the batter, lightly whisk the all-purpose flour, baking powder, milk, olive oil, water, and salt. It’s okay if there are lumps.
Step 5: Into chip shapes, cut the potatoes after peeling them. Rinse and pat the potatoes dry using a clean tea towel to get them dry as possible before frying. This will make the potatoes crispy. Then, into the fryer/pan, carefully drop the chips and gently cook them for about 8 minutes until soft and pale. Poke a chip with a sharp knife, and if it feels soft inside, the potatoes are done.
Step 6: Now, take the potatoes off the pan and transfer them to a baking tray. You need to refry the potatoes after the fish for super crisp potatoes.
TIP: You can simply drop a bit of batter or dip an end of a chip to know if the oil is hot. Do this if a thermometer is not available. Once the surface sizzles, it’s good.
Step 7: To the batter, add the fizzy beer or fizzy water. Gently whisk to mix and until you have a pouring consistency (like a cream or yoghurt). You can add a bit of fizzy liquid if the batter ends up too thick.
Step 8: Adjust the oil temperature to 180 degrees C or 350 degrees F. And in a baking tray, place a couple of sheets of kitchen paper.
Step 9: To fry the fish, work with a piece or two of fish at a time, depending on the size of the pan/fryer. Take the end of the fish, put it in the batter, and coat it well. After coating the fish, lift it out of the batter and let the excess drip off. Then, very carefully put it in the hot oil and cook for about 7 to 8 minutes until crispy and golden brown. Adjust the temperature down a bit if the batter begins to brown rather quickly.
Step 10: Take the cooked fish from the oil and place it on the kitchen paper. Put in the oven to keep the fish warm while cooking the rest.
Step 11: When done cooking the remaining fish, scoop the floating bits of batter off the pan/fryer.
Step 12: Now, place the chips back to the fryer and cook them again for 3 minutes until brown and crispy. Drain the excess grease off using kitchen paper when done.
Step 13: On a newspaper and greased proof paper, arrange the fish and chips and sprinkle with some salt and a few shakes of vinegar on the fish and chips. Serve immediately. Enjoy!
