Fish & Chips
3rd April 2020 0 Comments
- Serves: 4
- Cooks in : 1 hour
- Difficulty: Easy
Now you know our secrets use this wisely, with great power comes great responsibility.
- • 250g self-raising flour
- • 100ml chosen ale
- • 150ml soda water
- • 1 teaspoon of white wine or malt vinegar
- • 4 fillets of fish (we use Haddock but Cod, Coley, Pollock are all excellent choices)
- • 100g plain flour
- • Pinch of salt
- • 1L vegetable oil, sunflower oil or rapeseed oil
- • 800g chips, allow for 200 gram per serving
- • 3g sea salt (we use Maldon sea salt)
- • Homemade mushy minty peas (see our recipe)
- • 2 lemons, halved
- • Homemade tartare sauce (see our recipe)
- Preheat the oven to correct heat for chips.
- Place the self-raising flour in a large metal mixing bowl and make a well.
- Slowly add the ale, soda water, white wine or malt vinegar into the middle of the well and whisk to a batter consistency. Set this aside for later.
- Cover the fish with the plain flour and a pinch of salt, then knock off the excess flour.
- Cover the floured fish in beer batter.
- Heat oil in a deep saucepan. Remove the fish from the batter and fry each fish fillet until golden brown all over. Be careful not to splash any hot oil.
- Oven bake the chips until golden brown, then season with the sea salt.
- Carefully remove the fish from the oil using a spider (or a sieve) and lay out on a baking tray lined with kitchen roll to remove oil.
- Heat the homemade mushy minted peas.
- Serve up the fish and chips with ½ lemon and any seasoning you wish. Place the homemade tartare sauce and homemade mushy minted peas on the side of the plate.