Description
Beer-battered fish and chips is a beloved dish that combines crispy, golden fish with fluffy chips, creating a delightful experience for your taste buds.
Ingredients
- Fresh White Fish Fillets: 1 lb (cod or haddock)
- All-Purpose Flour: 1 cup
- Beer: 1 cup (lager or ale)
- Baking Powder: 1 tsp
- Salt: 1 tsp
- Potatoes: 2 large
- Vegetable Oil: for frying
Instructions
- Peel and cut the potatoes into thick chips, rinse, and pat dry.
- Parboil the chips in salted boiling water for about 5 minutes, then drain and cool.
- In a mixing bowl, combine flour, baking powder, and salt. Gradually whisk in the beer until smooth.
- Heat vegetable oil in a deep frying pan to 350°F (175°C).
- Fry the parboiled chips in batches for 5-7 minutes until golden brown, then drain on paper towels.
- Dip fish fillets in the batter and fry in batches for 4-6 minutes until golden brown, then drain on paper towels.
- Serve the fish and chips hot with lemon wedges and tartar sauce.
Notes
- Chill the batter for extra crispiness.
- Use cold beer for a lighter batter.
- Fry in small batches to maintain oil temperature.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 50mg
Keywords: beer-battered fish, fish and chips, British cuisine, fried fish