Prep time: 10 mins | Cook time: 20 mins | Serves: 4
Crispy, golden fish, and chips that you can make in just thirty minutes from start to finish. Coated in a fantastic beer batter and fried to perfection, this homemade classic will surely become your number one meal!
Ingredients
4 large pieces of cod, catfish, or any firm white fish works. choose for a thick fish.
1 cup all-purpose flour
salt and pepper
vegetable oil for frying
1 cup all-purpose flour
1 1/2 teaspoons baking powder
7 tablespoons milk
1/2 tablespoon olive oil
1 tablespoon water, ice cold
1 pinch salt
6 tablespoons beer (choose a light, fizzy beer)
How to make Classic British Beer Battered Fish & Chips
Step 1: Defrost the frozen fish. Set the oven to 150 degrees C or 300 degrees F (Gas 2). In a pan, heat the oil to 180 degrees C or 350 degrees F.
Step 2: To avoid overcooking, remove both the thick and thin part of the fish as well as the bones, then pat the fish dry using kitchen paper.
Step 3: In a shallow dish, combine the flour, salt, and pepper. Coat the fish with the flour mixture and shake the excess off.
Step 4: To make the batter, lightly whisk a cup of all-purpose flour, 1 1/2 tsp baking powder, 7 tbsp milk, half tsp olive oil, 1 tbsp water, and a pinch of salt.
Step 5: Peel the potatoes and cut them into chip shapes. Rinse and pat the pieces dry with a clean tea towel. Make sure to dry the potatoes well before frying to get them crispy.
Step 6: Into the fryer/pan, carefully add the chips, and gently cook them for about 8 minutes until soft and turned pale. Using a sharp knife, poke the chips to see if they are already soft inside.
Step 7: Transfer the chips to a baking tray.
TIP: You can drop a little batter or the end of a chip into the oil if you don’t have a thermometer. Once the batter sizzles to the surface you are good.
Step 8: To the batter, mix in the fizzy beer or fizzy water until you have a pouring cream or yoghurt consistency. Add a bit of the fizzy liquid if the batter turned out too thick.
Step 9: Adjust the oil heat to 180 degrees C or 350 degrees F. In a baking tray, place a couple of sheets of kitchen paper.
Step 10: Depending on the size of the pan/fryer, cook 1 to 2 pieces of fish at a time. Grab the end of a fish, coat in the batter, and shake the excess off for about 5 seconds. In the hot oil, gently place the fish and cook for about 7 to 8 minutes until crispy and golden brown. Decrease the temperature a bit of the batter begins to brown too quickly.
Step 11: Take the fish out of the pan and onto the kitchen paper. Place in the oven to keep the fish warm while cooking the rest of the fish. When done cooking all the pieces of fish, scoop out the bites of batter floating in the pan/fryer.
Step 12: To the fryer, add the chips back and cook for about 3 minutes until crispy and brown. Drain the excess grease once done, then arrange the chips along with the fish on a newspaper and grease-proof paper. Serve immediately and sprinkle with some salt. On top of the fish and chips, shake some vinegar, then serve. Enjoy!
Nutrition Facts:
Yield: 4, Serving Size: 1
Amount Per Serving: Calories: 991 | Total Fat: 20g | Saturated Fat: 3g | Trans Fat: 0g | Unsaturated Fat: 15g | Cholesterol: 208mg | Sodium: 896mg | Carbohydrates: 96g | Fiber: 5g | Sugar: 6g | Protein: 86g
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