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Beer-battered fish and chips
Beer-battered fish and chips
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Make homemade fish and chips for a delicious takeaway experience at home.
Ingredients:
  • 600g ocean trout fillet, skin and bones removed
  • 200g (1 1/3 cup) plain flour, sifted
  • 2.00 gm baking powder
  • 1.20 gm salt
  • 300ml Sparkling Ale
  • Vegetable oil, to deep-fry
  • 2 (about 400g) sebago potatoes, peeled, cut into 2cm-thick chips
  • 1 (about 400g) orange sweet potato (kumara), peeled, cut into 2cm-thick chips
  • Sea salt flakes
  • Tartare sauce, to serve
Instructions:
  • Cut the fish into 8 delightful pieces. In a bowl, combine flour, baking powder, and salt, creating a well in the center. Slowly pour in the beer while whisking until the mixture is smooth and fully combined.
  • Fill a large saucepan or wok with enough oil to reach a depth of 6-7cm, ensuring it is no more than one-third full. Heat the oil to 160°C over medium-high heat. To test if the oil is ready, drop a cube of bread in; it should turn golden brown in 30-35 seconds.
  • Dry the chips between paper towels to remove moisture. Fry one-third of the chips in hot oil for 4 minutes. Transfer to a plate lined with paper towels using a slotted spoon. Repeat with remaining chips in 2 more batches, reheating the oil as needed.
  • Heat the oil to 190°C (you'll know it's ready when a cube of bread turns golden brown in just 10 seconds). Deep-fry one-third of the partially cooked chips for 3 minutes or until they are golden brown. Transfer to a plate lined with paper towel. Repeat this process in two more batches, making sure to reheat the oil between each batch.
  • Heat oil to 190°C. Coat each piece of fish in batter one at a time, ensuring an even coating, then fry for 3-4 minutes until crisp and golden brown. Place on a paper towel-lined plate. Repeat for remaining fish pieces, making sure to reheat oil as needed.
  • Place a generous portion of chips and 2 succulent pieces of fish on individual plates. Sprinkle with sea salt flakes and add a dollop of tangy tartare sauce before serving.

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