Beer-Battered Fish and Chips

Method

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1. Rinse the cut chips under cold water until it runs clear, then simmer in salted water for 5 minutes until the edges are just tender.

   Mark done Start 5 min timer

2. Drain very carefully and leave on a rack to steam-dry for 30 minutes, or refrigerate uncovered for an hour.

   Mark done Start 30 min timer

3. Heat the oil to 130°C / 265°F and blanch the chips for 8 minutes until pale and soft but not coloured. Lift out and cool completely on a rack for at least 30 minutes.

   Mark done Start 8 min timer

4. Pat the fish fillets completely dry and dust them lightly with the 40 g of plain flour, shaking off the excess.

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5. Raise the oil to 185°C / 365°F.

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6. Only now mix the batter: whisk the flour, cornflour, baking powder and salt, then pour in the ice-cold lager and whisk just until combined. Lumps are fine and desirable.

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7. Dip each fillet in the batter, let it drip for a second, and lower it into the oil, holding the tail end for 3 seconds so it sets before releasing.

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8. Fry two fillets at a time for 6 to 7 minutes until deep golden and crisp. Drain on a rack.

   Mark done Start 6 min timer

9. Raise the oil to 190°C / 375°F and fry the chips a second time for 3 to 4 minutes until golden and crunchy. Salt immediately.

   Mark done Start 3 min timer

10. Serve with mushy peas, tartare sauce, lemon and plenty of malt vinegar.

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Chef’s Tips

• Mix the batter last, when the oil is already at temperature. A batter that sits loses its bubbles.
• A rack, never kitchen paper. Paper steams the underside soft within a minute.
• Fry the fish before the second chip fry so the chips arrive at the table hottest.

Pairing Suggestions

• A cold bitter or a pale ale
• Serve with mushy peas, pickled onions and bread and butter
• Finish with sticky toffee pudding

Storage & Reheating

Eat immediately. Blanched chips keep 2 days refrigerated or freeze 3 months, ready for their final fry.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.