Fish in beer batter with chunky chips

Fish in beer batter with chunky chips

Here's a traditional dish the whole family will love, and it's quick and simple to make.

By , 21 September 2015
Fish in beer batter with chunky chips
  • Ready in: 60 mins
  • Serves: 4
  • Price: £2.85 per serving
Nutritional Info
Each 470g serving contains
  • Fat med
    16g
    23%
  • Saturates low
    2g
    10%
  • Sugars low
    4.4g
    5%
  • Salt low
    1.1g
    18%
  • Energy 2822KJ 674KCAL
    34%
of your reference intake.
Typical energy values per 100g: 600kJ/143kcal.
Ingredients
  • 600g line caught cod loin or cod fillets
  • 4 Large King Edward potatoes (or Maris Piper)
  • Sunflower oil, for frying
  • 275g self raising flour, plus extra for coating
  • 375ml chilled lager
  • Tartare sauce
  • Salt and vinegar to serve
Method
  • Pre-heat the oven to 150C/130C Fan/Gas 2. Line two baking trays with double thickness kitchen paper.

  • Cut the fish into 12 pieces. Peel the potatoes and cut into short chips about 1.5cm thick. Put them in a bowl of cold water.

  • Fill a large pan or deep fryer one-third full with sunflower oil. Heat to 120C or until a small piece of bread dipped in sizzles.

  • Drain and pat the chips dry with kitchen roll, then quarter-fill a chip basket with them (if you cook too many at once they'll steam rather than fry). Lower the basket into the oil and cook the chips for about 8 minutes or until soft when pierced with a knife. Drain and put on a plate lined with kitchen paper while you cook the rest.

  • Increase the heat of the oil to 180C or until a piece of bread dropped into it browns in 20 seconds.

  • Sift the flour and a pinch of salt into a bowl and whisk in the lager to make a batter the thickness of double cream.

  • Dip four pieces of fish in flour to coat lightly. Then dip them in the batter to coat thickly. Cook them in oil for 8-10 minutes. Remove, put on the baking trays and keep warm while you cook the rest.

  • When the fish is cooked, add the chips to the oil in batches and cook until crisp and brown. Drain on kitchen paper, then serve with the fish, tatare sauce, salt and vinegar.