RECIPE
Classic British
Fish and Chips
🟠Batter Secret
Use ice-cold beer for the batter! The carbonation and cold temperature create the lightest, crispiest coating possible. Also, dry the fish with paper towels before dipping.
Ingredients
- 4 White Fish Fillets (Cod or Haddock)
- 1 cup Flour, 1 cup Cold Beer
- 1 tbsp Baking Powder, Salt, Black Pepper
- 4 Large Potatoes (Maris Piper or King Edward)
- Oil for frying (Sunflower or Vegetable)
- Malt Vinegar and Lemon wedges
Instructions
- Prepare Chips: Peel and slice potatoes into thick chips. Par-boil for 5 mins, then dry. Fry at 130°C for 10 mins. Set aside.
- Make Batter: Whisk together flour, baking powder, and cold beer until smooth.
- Fry Fish: Coat fish in plain flour, then dip into batter. Fry at 180°C until golden brown and crispy (approx. 4-5 mins).
- Double-Fry Chips: Fry the chips again at 180°C for 2-3 mins until golden and crunchy.
- Serve: Season with flakey salt and malt vinegar. Serve with lemon and mushy peas if desired.