Beer-Battered Fish and Chips

Beer-Battered Fish and Chips

Fish and chips is a traditional and comforting British dish we all can’t help but love. Using just a few simple ingredients, the secret to getting the perfect flaky fish with crispy, golden batter at home is by keeping a close eye on the temperature of both your oil and your fish. If your oil temperature is too high it can spoil the flavours, too low and the batter can become mushy and overly-greasy. You also want to ensure your fish has reached a safe temperature without becoming overcooked and dry.

 

Serves 4

 

Ingredients

4 sustainably sourced, skinless and boneless haddock, hake or cod fillets (each weighing 130g)
Sunflower or vegetable oil, for frying (we used around 2L of oil to fill a 28cm wok)

 

For the beer batter

350ml ale
230g plain flour
15g dried yeast
1 tsp salt
1 tsp sugar

 

For the chips

4 large Maris Piper Potatoes
Olive oil
Salt, to season

 

To serve

Lemon
Peas (garden or mushy)
Tartare sauce

Tip 150g of flour into a bowl and set to one side. Combine the remaining flour and the rest of the beer batter ingredients in a bowl and whisk together to form a smooth mixture. Leave this in a warm place for at least 10 minutes before frying to allow the yeast to activate and flavours to develop.

Heat your oven to 220°C/ fan 200°C/ gas mark 7. Cut each potato into sticks with a width and thickness of 1cm. Boil in a large pan of water for 5 mins, then drain well.

Tip the potatoes into a roasting tin, evenly coat with plenty of oil and season well. Bake for around 25 minutes, turning the potatoes at least twice, until golden brown and crisp.

Fill a wok or large pan with oil and heat it until the temperature reads 180°C on your Thermapen.

Mix the batter again to ensure it is smooth. One at a time, place your fish fillets inside the bowl of flour and ensure they are thoroughly coated before dipping them in the batter and doing the same.

Use a pair of kitchen tongs to carefully lower your fish into the oil and lightly shake it from side to side before letting it go. Cook for 6-8 minutes until golden brown and the internal temperature of the fish reads 60°C on your Thermapen. Keep monitoring the temperature of the oil as the fish cooks to ensure it stays at around 180°C.

Serve with the chips, your peas of choice, a slice of lemon and a generous dollop of tartare sauce.

 



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