Classic Beer-Battered Fish and Chips

Ingredients

• For the fish: For the fish:
• 500g (1.1 lb) cod or haddock fillets 500g (1.1 lb) cod or haddock fillets
• 150g (1 cup) all-purpose flour 150g (1 cup) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• 240ml (1 cup) beer (pale ale or lager) 240ml (1 cup) beer (pale ale or lager)
• 1/2 tsp salt 1/2 tsp salt
• Vegetable oil, for frying Vegetable oil, for frying
• For the chips: For the chips:
• 1kg (2.2 lb) potatoes, preferably Maris Piper or Russet 1kg (2.2 lb) potatoes, preferably Maris Piper or Russet
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste
• For serving: For serving:
• Tartar sauce Tartar sauce
• Mushy peas Mushy peas
• Malt vinegar Malt vinegar

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 3g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the vegetable oil in a deep fryer or large pot to 180°C (350°F).
2. 2.
   Cut the potatoes into thick strips, leaving the skin on for added texture if desired. Rinse the chips under cold water to remove excess starch.
3. 3.
   In a large saucepan, parboil the chips in salted boiling water for 5 minutes. Drain and pat dry with a kitchen towel.
4. 4.
   Carefully lower the parboiled chips into the hot oil and fry for 5-7 minutes until they are pale golden and slightly crispy. Remove from the oil and set aside.
5. 5.
   In a mixing bowl, whisk together the flour, baking powder, salt, and beer until you have a smooth batter.
6. 6.
   Dip each fish fillet into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry for 4-5 minutes until the batter is golden and crispy, and the fish is cooked through. Fry the fish in batches to avoid overcrowding the fryer.
7. 7.
   Remove the fish from the oil and place it on a paper towel-lined plate to drain excess oil.
8. 8.
   Increase the temperature of the oil to 190°C (375°F). Return the parboiled chips to the hot oil and fry for an additional 5-7 minutes until they are golden brown and crispy.
9. 9.
   Remove the chips from the oil and drain on a paper towel-lined plate. Sprinkle with salt to taste.
10. 10.
    Serve the Beer-Battered Fish and Chips hot with tartar sauce, mushy peas, and a sprinkle of malt vinegar.

Treat your ingredients with care...

• Potatoes — Choosing starchy potatoes like Maris Piper or Russet will result in fluffier chips. Leaving the skin on adds extra texture, but make sure to scrub them thoroughly before cutting.
• Cod or haddock — Ensure the fish fillets are fresh and free from any bones. Pat them dry with a paper towel before dipping them into the batter to prevent excess moisture.

Tips & Tricks

• For an extra crispy batter, refrigerate the batter for 30 minutes before using.
• Use a slotted spoon or tongs to carefully flip the fish fillets while frying to ensure even browning.
• Serve the fish and chips immediately after frying to maintain their crispiness.
• If you prefer a lighter version, you can oven-bake the fish and chips instead of deep-frying them.
• Experiment with different types of beer to add unique flavors to the batter.

Serving advice

Serve the Beer-Battered Fish and Chips on a large platter or individual plates. Accompany it with tartar sauce, mushy peas, and malt vinegar on the side. Garnish with a sprig of fresh parsley for an added touch of color.

Presentation advice

Arrange the golden-brown fish fillets and chips in an appealing manner on the plate. Consider using a newspaper-style parchment paper as a liner for a traditional British touch. Serve the accompaniments in small bowls or ramekins for a visually pleasing presentation.