What better way to celebrate than with home-made fish and chips, a perfect treat. I’ll be eating mine in newspaper.
My nana used to make the best fish and chips I was round there every Tuesday after college for her special battered haddock with heaps of chips and ketchup – so British it’s almost unbelievable to think they are an Italian invention.
I’ve made this recipe for two but its easily doubled and don’t forget the mushy peas.
| Prep Time | 20 - 30 minutes |
| Cook Time | 20 -30 minutes |
| Servings |
people
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Ingredients
Beer Battered Fish (2)
- 2 tail end pieces haddock – skinned (160 – 190g each)
- 100 g plain flour plus extra for dusting
- 1 level teaspoon baking powder
- 1/2 tablespoons malt vinegar
- pinch (generous) salt
- 8- 100 ml local ale / beer
- oil to fry (see for chips)
Home-made chunky chips (2)
- 3 large potatoes – peeled and cut in to chunky chips (approx 2 lb )
- oil to fry (approx. 2 litres, full to top mark of your fryer)
- salt and vinegar to season to season
Ingredients
Beer Battered Fish (2)
Home-made chunky chips (2)
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Instructions
- To make the batter whisk together the flour, baking powder, vinegar, salt and enough beer to make a batter the consistency of double cream.
- Heat a deep fat fryer (with great caution*) *90% off house fires are caused by open fat fryers.
- Dust the fish in flour and set aside.
- Meanwhile cut the potatoes in to chips and rinse through, patting dry any excess water.
- Blanch the chips approx. 160*c until soft but not coloured. (approx. 5 minutes)
- Shake of excess oil, shake on to a tray and set aside.
- Turn up the fryer to 180*c / setting 8 - coat the fish in the batter, shaking of any excess and gently drop in to the hot oil, cooking on both sides until golden and crispy. (approx. 3 minutes on each side)
- Drain on kitchen paper and set aside until needed.
- Cook the chips in the hot oil (180-190*c) until golden, drain any excess oil on to kitchen paper.
- Serve with mushy peas, tartar sauce and a small sprinkling of salt and vinegar.
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