Golden beer-battered fish with chips
- Sarah Cook
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Serves 2
More effort
Prep: 15 mins
Cook: 40 mins
Plus 30 minutes resting
A star rating of 4 out of 5.77 ratingsRate
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Cooking cod, hake or haddock in a super-crispy fish batter made from sparkling water steams the fish so it's really moist
Dairy-free
Egg-free
Nut-free
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Homemade tomato sauce
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Test Kitchen tips for the perfect beer-battered fish and chips:
- Make sure the oil is fully up to temperature before adding the fish. If it's too cool, the batter will absorb the oil rather than turning light and crisp, so it's worth waiting those extra few minutes.
- Patting the fish dry before dipping it into the turmeric flour and batter is a small step that makes a big difference. We find the batter clings much more evenly, giving a crisp coating all over.
- Our favourite way to serve battered fish is with chunky chips, mushy peas and homemade tartare sauce, with plenty of lemon wedges on the side. A splash of malt vinegar over the chips is a must.
- If you have any leftover batter, we suggest using it is to coat onion rings or slices of courgette (or even courgette flowers) before frying. It's a great way to make the most of it and gives you an extra side to serve with the fish.
Ingredients
Nutrition
Units:
MetricUS
For the fish
-
50g plain flour
-
50g cornflour
-
1 tsp baking powder
-
turmeric
-
75ml lager beer
-
75ml sparkling water
-
about 1 litre sunflower oil
for frying
-
400g fillet sustainable cod, hake or haddock
halved
For the chips
-
750g potatoes
Maris Piper or Desiree, peeled and sliced into thick chips
-
2 tbsp plain flour
-
2 tbsp sunflower oil
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Nutrition: per serving
-
kcal892
-
fat33g
-
saturates4g
-
carbs97g
-
sugars3g
low
-
fibre6g
high
-
protein45g
high
-
salt0.89g
low
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Method
-
step 1
Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
-
step 2
Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
-
step 3
To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
Sarah Cook
Sarah is a food writer, recipe developer and stylist, and former Food Editor at BBC Good Food magazine. She has developed and edited recipes for magazines, cookbooks and commercial projects, and previously taught food styling at Leiths School of Food & Wine. Sarah now works independently, writing and editing cookbooks, developing recipes and styling food. See more of Sarah's recipes.
Recipe from Good Food magazine, September 2008
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A star rating of 4 out of 5.77 ratings
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