Beer battered fish & Chips
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: British
Serves: 2-4 portions
For the batter
  • ¾ cup plain flour
  • ¾ cup corn flour
  • 1 teaspoon turmeric
  • ½ tsp baking powder
  • 1 tsp salt
  • ½ tsp white pepper
  • ½ tsp celery salt
  • Beer, lager or soda water
  • Fish
  • Potatoes, sliced into chips
Triple cooked chips
  1. Cut and wash the potatoes into chunky chips
  2. Boil for 3-4 minutes in boiling salted water boil
  3. Drain, set on a tray and allow to cool
  4. Once cooled refrigerate for 30 minutes
  5. Next you need to deep fry the chips on a medium high heat for another 2 minutes next
  6. Again drain, allow to cool and refrigerate
  7. Finally when you are frying the fish cook the chips for a final 10-15 minutes in the oven. The trick is to get the first 2 stages of the chips cooking out if the way then when you need them it's just a case of oven roasting oven
For the fish
  1. Wash and pat dry the fish
  2. Per-heat the oil (medium-hot)
  3. Mix the dry batter ingredients in a bowl
  4. Then add the ice cold beer or fizzy water and stir with a whisk to combine the batter
  5. Add more beer or flour until you get the perfect consistency of batter. It should be thick but a bit runny. A good way to test it is on the back of a spoon. prepare
  6. Then dip the fish into the batter making sure it is well coated.
  7. Fry for 5-7 minutes depending on the size of the fish. Start off with a high heat then turn down to make sure the fish is cooked. deep
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