Recipe for Crispy Beer Battered Fish and Chips

Flaky white fish coated in a light, airy beer batter served with thick-cut golden fries.

Ingredients

Chips

• 600g floury potatoes (Maris Piper)
• 1L vegetable oil for frying
• 5g sea salt

Fish

• 400g cod or haddock fillets
• 150g all-purpose flour
• 5g baking powder
• 200ml cold lager beer
• 50g extra flour for dusting

Preparation

Chips

1. Peel and cut the potatoes into 1.5cm thick batons then boil them in water for 5 minutes until slightly soft
2. Drain and dry completely then fry in 160 Celsius oil for 8 minutes until pale gold
3. Drain on paper towels and let them cool while you prepare the fish

Fish

1. Whisk 150g flour, baking powder, and cold beer together until just combined; do not overmix
2. Dust the fish fillets in dry flour then dip into the batter and fry in 190 Celsius oil for 5 to 6 minutes
3. Increase the oil heat and fry the chips a second time for 3 minutes at 190 Celsius until very crispy and brown

Tips

• Use ice-cold beer for the batter to create a thermal shock in the hot oil, resulting in a lighter and crispier crust
• Double-frying the chips is the secret to getting a soft interior and a perfectly crunchy exterior
• Pat the fish fillets completely dry before dusting with flour to ensure the batter sticks properly without sliding off