Beer-Battered Fish n' Chips
By Laurapackham
Who doesn't love some good ol' British fish and chips?
Who doesn't like beer?
A perfect marriage of logic and deliciousness.
1 Picture
Ingredients
- 4 chopped potatoes
- 2 tsp olive oil
- 1 1/2 cups self-raising flour
- 1 lightly whisked egg
- 1 1/2 cups cooled beer
- Salt and black pepper
- Vegetable oil, to deep-fry
- 8 white fish fillets
- Lemon wedges
Details
servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Preheat oven to 200°C.
Grease a baking tray, or line with baking paper.
Place the potato wedges onto the tray, drizzle zith olive oil and pop in the oven for about 40 minutes until they are golden.
Keep turning, as necessary.
Step 2
Put flour into a large mixing bowl, add a small hole in the centre and crack the egg into it. Stir well.
Slowly whisk in the beer until the mix is smooth, with no lumps. Season with salt and pepper. Cover the mix and pop in the the fridge for half an hour.
Step 3
Add about vegetable oil (8cm deep) into a large saucepan. Heat the oven to 190°C and slide in two fish fillets into the batter. Drain off the excess mix and deep-fry for about 5 minutes or until golden.
Put onto a plate lined with paper towel.
Repeat with the remaining fish.
Step 4
Serve fish and chips with lemon wedges and sauce sides (see tartare sauce recipe).
Before frying the fish, test that the oil is ready by dipping in a cube of bread. If it is ready it will turn golden brown in about 10 seconds.
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