Fish and Chips
Community· not yet ratedCrisp beer-battered fish with thick-cut chips – the definitive British takeaway made at home.
Ingredients
Nutrition (per serving)
≈ EstimatedInstructions
Cut the potatoes into thick chips. Rinse, then parboil in salted water for 5 minutes and drain well. Leave to steam-dry.
Heat the oil to 140C and fry the chips for 5-6 minutes until soft but not coloured. Lift out and drain.
Whisk most of the flour with the baking powder, a pinch of salt and the beer to a smooth batter the thickness of double cream.
Increase the oil to 180C. Dust the fish in the remaining flour, then dip into the batter, letting the excess drip off.
Lower the fish into the oil and fry for 6-8 minutes until deep golden and crisp. Drain on kitchen paper.
Return the chips to the hot oil for 2-3 minutes until golden and crisp. Drain, season with salt and serve with the fish.
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