Beer-Battered Fish And Chips: Crispy Pub-Style Fish With Golden Chips Recipe

Name: Beer-battered Fish And Chips: Crispy Pub-style Fish With Golden Chips Recipe
Total time: 60 min
Yield: 1
Cuisine: English

Recipe By Slurrp Editorial

Beer-battered fish and chips needs little introduction: crisp, golden fish, fluffy yet crunchy chips, and a fresh squeeze of lemon to bring everything into culinary harmony. The secret is in the batter: cold beer gives the appetiser a light, bubbly texture while a quick coating of flour helps it cling to the fish. Serve them piping hot with tartare sauce for a proper pub-style plate at home.

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Non Vegdiet

1hr total

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Ingredients For Beer-Battered Fish And Chips: Crispy Pub-Style Fish With Golden Chips Recipe

500 g Boneless white fish fillets
as required such as cod
as required Haddock
as required basa or pollock
1 cup plain flour
as required ½ cup cornflour
1 tsp Baking powder
as required ½ tsp salt
as required ½ tsp freshly ground Black pepper
as required ½ tsp paprika
as required ½ tsp garlic powder
300 ml Chilled beer
1 tbsp plain flour
as required for dusting the fish
as required Vegetable Oil
as required For deep frying
as required lemon wedges
as required For Serving
500 g large potatoes
1 tbsp Salt
as required plus extra for seasoning
as required ½ cup mayonnaise
1 tbsp Finely chopped gherkins
1 tbsp finely chopped onion
1 tsp Capers
as required finely chopped
1 tsp Lemon juice
as required ½ tsp Dijon mustard
as required ¼ tsp freshly ground black pepper

Directions : Beer-Battered Fish And Chips: Crispy Pub-Style Fish With Golden Chips Recipe

STEP 1.Pat your fish fillets thoroughly dry with kitchen paper. This is important because excess moisture can make the batter slide off during frying.
STEP 2.Then cut the fillets into evenly sized pieces, roughly 8 to 10 cm long.
STEP 3.Season lightly with salt and pepper and set them aside for mild marination while preparing the batter.
STEP 4.Peel your potatoes and cut them into thick, even chips.
STEP 5.Then place your homemade chips in a large bowl of cold water and soak for 20 to 30 minutes. Drain and rinse repeatedly until the water runs relatively clear.
STEP 6.Now bring a large pot of water to a gentle boil. Add 1 tbsp salt and blanch your chips for 3 to 4 minutes. They should soften slightly without tenderly falling apart.
STEP 7.Drain carefully and spread the crisp chips out on a clean kitchen towel or tray. Allow them to dry completely.
STEP 8.After that, heat oil in a deep, heavy-based pan to about 150°C. Fry the chips in batches for 4 to 5 minutes, without allowing them to brown. Remove and drain on a wire rack or paper-lined tray.
STEP 9.Increase the oil temperature to 180°C for the final round of frying.
STEP 10.Now, in a large bowl, whisk together 1 cup plain flour, cornflour, baking powder, salt, black pepper, paprika, and garlic powder.
STEP 11.Gradually pour in your frosty beer while whisking gently. Stop mixing as soon as you have a smooth, slightly lumpy batter. Do not overmix as a little coarseness helps keep the coating light and perfect.
STEP 12.After that, place 1 tbsp flour in a shallow dish and lightly dust each piece of fish. Shake off any excess flour.
STEP 13.Then, dip the fish into the cold beer batter, ensuring it is evenly coated.
STEP 14.It is time to carefully lower your battered fish pieces into the 180°C oil. Fry in batches so the temperature of the oil does not drop sharply.
STEP 15.Fry for about 5 to 7 minutes per lot, turning once, until the batter is deep golden and crisp and the fish is cooked through.
STEP 16.Remove each fish with a slotted spoon and remember to drain on a wire rack. Avoid stacking the pieces, as trapped steam can soften the crust.
STEP 17.Return the blanched chips to the same hot oil and fry for another 3 to 5 minutes, or until extra crisp and golden.
STEP 18.Finally, drain the chips and season immediately with a little salt.

Nutrition
value

970

calories per serving

2 g Fat24 g Protein187 g Carbs14 g FiberOther

Current Totals

2 g Fat
24 g Protein
187 g Carbs
14 g Fiber

MacroNutrients

Carbs
187 g
Protein
24 g
Fiber
14 g

Fats

Fat
2 g

Vitamins & Minerals

Calcium
98 mg
Iron
6 mg
Vitamin A
99 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
105 mcg
Vitamin B12
0 mcg
Vitamin C
138 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
191 mg
Manganese
2 mg
Phosphorus
374 mg
Selenium
2 mcg
Zinc
3 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Slurrp Editorial's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts