Friday 4th August is International Beer Day. Celebrate the nation’s favourite tipple with this classic Beer Battered Fish and Chips recipe!
Serves: 4 Preparation Time: 20 Minutes Cooking Time: 40 Minutes
For the fish
- 300g Plain flour
- 2 tsp baking powder
- ½ tsp sea salt
- 4 fillets sustainable white fish such as hake or Pollock
- 400ml chilled ale or beer
- 1.75 litre sunflower oil for frying
For the chips
- 6-8 large potatoes such as Maris Piper or King Edward, peeled
- 1-2 tbs light olive or vegetable oil good pinch sea salt
- Preheat the oven to 180ºC fan/200ºC conventional/Gas 6.
- First make the chips. Peel the potatoes and cut into chunky chips. Place in a large bowl, season with salt and drizzle over 1 tablespoon of oil. Toss to coat, then cook in the oven for 30-40 minutes.
- Heat the 1.75 litres of oil in your stockpot, or wok and keep an eye on it while you prep everything else.
- Now prepare the fish. Make the batter by combining the flour, baking powder and salt in a large bowl. Dip the fillets of fish into the flour then set aside on a plate in the fridge Make a well in the middle of the flour and pour in a third to half of the ale. Mix to a smooth paste then gradually add the rest of the beer to make a smooth batter. Don’t over whisk as you will beat out all of the air.
- Check and turn the chips, adding a drizzle more oil if required. Check the frying oil is hot enough in the pan by carefully dropping a little batter into the oil – if it sizzles and crisps up straight away, it’s hot enough. Keep the oil at a steady temperature (you may need to reduce the gas slightly if using a gas hob).
- When the chips are about fifteen minutes from being ready, cook the fish. Dip each fillet into the batter and coat thoroughly then carefully place into the hot oil. You will probably be able to fit two pieces of fish in the oil at the same time. Allow to cook for 3-4 minutes (depending on the thickness of the fish) then turn with your slotted spoon to cook the other side for a further 3-4 minutes until golden and crispy all over.
- Lift out onto kitchen paper on a plate to drain, then, keep warm while you repeat with the other two pieces of fish.
- Serve with the oven chips and extra salt, vinegar and lemon wedges
- You must take extra care when deep frying. Watch the pan at all times and do not let it overheat. Never walk away from a hot pan.
- If you prefer a milder beer flavour, use half beer and half sparkling water for the batter.
For deep frying, we recommend using a stockpot or work - shop here!