Fish & Chips

Crispy beer-battered fish with golden chips - the ultimate British classic.

35Min

4Servings

650Cal

MediumLevel

Kid friendly

#fried#classic#pub-food#seafood

Equipment

Knife

Cutting Board

Mixing Bowl

Whisk

Deep Pot

Stove

Colander

Plate

Tongs

Ingredients

Fish

white fish fillets (fresh, skinless)

600 g

Batter

all-purpose flour

200 g

baking powder

10 g

salt

5 g

cold beer (cold)

250 ml

Chips

potatoes (peeled)

800 g

sunflower oil

1000 ml

Seasoning

salt

10 g

black pepper (ground)

2 g

Instructions

Prepare the fish

Pat the fish fillets dry and cut into serving portions if needed.

5 min

Make sure fish is very dry for crispy batter

Prepare the chips

Cut potatoes into thick chips, rinse in cold water and pat dry.

10 min

Soak in cold water 30 min for extra crispiness if time allows

Make the batter

Mix flour, baking powder, salt and cold beer until smooth.

3 min

Keep batter cold and slightly lumpy for best texture

Fry the chips

Heat oil to 160°C and fry chips in batches for 8-10 minutes until golden.

10 minMedium heattimer 10 min

Don't overcrowd the fryer - work in small batches

Fry the fish

Dip fish in batter and fry at 180°C for 4-5 minutes until golden and crispy.

5 minMedium-high heattimer 5 min

Let excess batter drip off before lowering into oil

Season and serve

Drain fish and chips on paper towels, season with salt and serve immediately.

2 min

Season while still hot for best flavor absorption

Original recipe

YouTubeRecipe by Yarin Danieli

Storage

Fridge: 1 days

Reheat: Oven 200°C for 10 minutes to restore crispiness

Best eaten fresh. Reheating will not restore original crispiness

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