Crispy, tasty and a true British comfort food, fish and chips can be mouth-wateringly delicious. Add some beer into the batter mix, and it’s truly sublime. Make chippy quality fish and chips at home with this simple recipe.
Beer Battered Fish and Chips
Champagne or sparkling wine are classic matches for fish and chips. The crisp acidity of the drink cuts through some of the richness of the batter, revealing the flavour and texture of the fish.
- Mixing bowl
- Measuring jug
- Slotted spoon
- Deep-fat fryer (or large pan)
There are several deep fat fryers available from Amazon and other retailers.
- 4 fish fillets (whole or cut into pieces for goujon)
- 300g plain flour
- 400ml soda water
- 200ml beer
- 2 tsp turmeric
- Sunflower oil (for frying)
The choice of which beer is a personal one. I use Black Sheep or Theakstons XB. A light, airy beer works well. The beer is to there augment the flavour of the batter and fish rather than overwhelm.
For fish I’ve used cod, hake, plaice and wolf fish. Ask your fishmonger for their recommendation.
The triple cooked chips are made using the recipe in this blog post. Cook the chips as per that post, stopping when the chips are finished in the oven.
- Pre-heat the oil to 190°C.
- Remove cooked chips from oven and set aside for finishing later.
- Lower oven temperature to its lowest setting.
- Add soda water and beer to a bowl.
- Add turmeric, then flour a little at a time, whisking vigorously.
- The final batter should have a consistency of single cream. If it doesn’t, add either soda water or flour to compensate.
- For each piece of fish (or set of goujons), pat it dry with kitchen towel. Then dip into batter mix and coat thoroughly.
- With great care lower battered fish into the oil.
- Cook for 7-8 minutes, until the batter is golden brown.
- Place cooked fish into oven to keep warm. Cook more batches if necessary.
- After last batch is done and in the oven warming, cook chips in the oil.
- Serve with a slice of lemon, peas, tartar sauce and tomato ketchup.
This is a great example of talking to a chef. I had Gareth Webster‘s fish goujon a couple of years ago. I enjoyed them so much, I asked him for the recipe, which he kindly provided.
Hints, Tips and Pictures
- Wiggle the fryer’s basket around immediately after the battered fish is added to prevent the batter sticking to the basket.
- If you have a double/twin ovens, the chips can be cooked in parallel with the fish to reduce overall cooking time.
- The batter can be thicker, with the consistency of double cream, just add more flour. I personally prefer a thinner batter. It’s a personal choice.
- Add 1 tsp of baking powder into the flour for extra fluffy batter.