Beer-battered Fish & Chips

If there’s one thing that says “British” when it comes to food, it just has to be fish & chips, right? Is there anything better than popping to a chippy on a Friday night after a long week and unwrapping a steaming piece of battered fish and some chips soaked in malt vinegar? It’s just one of those amazing things! Of course, there’s another way and this one means you don’t have to even pop out and you get to eat everything piping hot straight away: make it yourself! There’s something quite satisfying about making your own fish & chips and serving them on proper plates (though I’d argue that if you’re by the seaside, wrapped in paper is a must!) with a glass of cold beer or wine. And it’s really not complicated…

600g potatoes (Desiree or Maris Piper), peeled and chopped into chips
2 x 200-250g cod fillets
100g plain flour + extra for dusting
1tsp baking powder
150ml beer (Lager)
1 litre olive oil for frying
Salt & pepper for seasoning
Lemon wedges for serving

Step 1

Put the flour and baking powder into a bowl and mix.

Step 2

Slowly add the beer and stir until you have a smooth batter. Leave the batter to rest for 30 minutes.

Step 3

Preheat your oven to 190C. Heat the olive oil in a very large pan or fryer. Season the fish fillets and dust with flour.

Step 4

Dip the fish into the batter and then lower into the hot oil.

Step 5

Fry the fillet for 4-5 minutes until the batter is golden and the fish cooked.

Step 6

Parboil the chips for 3 minutes then drain and leave to dry.

Step 7

Put the cooked fish onto kitchen paper to soak up the excess fat. Now put the fish into the oven to finish cooking.

Step 8

Fry the chips in the same oil/pan you used for the fish until golden.

Step 9

Serve all with some lemon and a little more salt.

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