Our Great British staple! There's nothing quite like the classic taste of beer battered fish, perfectly crispy on the outside and tender, flaky fish on the inside. The secret lies in the batter—a blend of flour, seasoning, and your favourite beer, making this super light.
Ingredients
- 220ml beer
- 2 cups plain flour
- 1 tsp baking powder
- 4 tsp sea salt and ground black pepper
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 pounds fresh haddock fillets, cut into 1 inch-thick strip
- 350ml vegetable oil, for frying
- 2.5k Maris Piper Potatoes
- Tartare sauce
Instructions
- Make the batter in a bowl
- Keep some of the dry flour mix to dip first
- Season the cod with salt.
- Heat the oil in a large deep pan, a wok is ideal. The oil will start bubble slighly, drop in a tiny amount of batter, if this rises to the top, you're ready to fry.
- Dip, dip, fry: Dip each piece of fish in the flour mixture, then the beer batter, and then fry.
- Work in batches, and transfer the cooked fish to a paper towel-lined plate. (keep warm in an oven until ready)
- Cut half a bag of potatoes into chips, chunky or thin. These can be fried in the same oil as the fish. Cook for approximatelt 3-4 minutes, remove and rest on paper towel or wire rack to remove excess oil.
- Season with sea salt and sprinkle a touch of non brewed condiment (only available in chip shops)