Fish and Chips
Crispy beer-battered fish with golden, chunky chips.
Ingredients
- 4 cod or haddock fillets
- 200g flour
- 1 tsp baking powder
- 250ml cold beer
- 1kg potatoes, cut into chips
- Oil for frying
- Salt
- Malt vinegar and mushy peas to serve
Method
Cut the potatoes into thick chips and rinse well, then dry thoroughly.
Fry the chips at a lower temperature (about 130°C/265°F) for 6-8 minutes until soft but not coloured, then drain.
Whisk the flour, baking powder and cold beer into a smooth batter.
Dip the fish fillets in the batter and fry at a higher temperature (180°C/350°F) for 6-8 minutes until golden and crisp.
Increase the oil temperature and fry the chips again for 2-3 minutes until golden and crunchy.
Season everything with salt and serve with malt vinegar and mushy peas.
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