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Beer-battered fish and chips
Beer-battered fish and chips
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Make crispy beer-battered fish and chips at home using a carbonated liquid like beer for an extra crisp and flavorful batter. The bubbles in the beer create a light and airy texture that caramelizes beautifully when fried. Try the batter on vegetables or seafood like oysters and prawns. Enjoy with oven-baked wedges for a delicious meal.
Ingredients:
  • 4 large (about 200g each) unpeeled desiree potatoes, cut into wedges
  • 9.20 gm olive oil
  • 225g (1 1/2 cups) White Self Raising Flour
  • 1 egg, lightly whisked
  • 375ml (1 1/2 cups) chilled light beer
  • Salt & freshly ground black pepper
  • Vegetable oil, to deep-fry
  • 8 (about 120g each) white fish fillets (such as flathead or whiting)
  • Sea salt flakes, to serve
  • Lemon wedges, to serve
  • 1 egg yolk
  • 21.00 gm fresh lemon juice
  • 2 tsp Mustard Powder
  • 250ml (1 cup) light olive oil
  • 40.00 ml drained capers, finely chopped
  • 8 baby gherkins (cornichons), finely chopped
  • 2 green shallots, ends trimmed, finely chopped
  • 40.00 ml finely chopped fresh continental parsley
  • 20.00 ml finely chopped fresh dill
  • 40.00 ml finely chopped fresh chives
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Place the potato on the tray and generously drizzle with olive oil. Roast in the oven, turning occasionally, until golden brown, about 40 minutes.
  • In a bowl, combine flour and egg. Gradually whisk in the beer until smooth. Season with salt and pepper.
  • For the tartare sauce, blend egg yolk, lemon juice, and mustard powder in a food processor until thickened. Gradually pour in oil while processing until creamy. Transfer to a bowl and mix in capers, gherkin, shallot, parsley, dill, and chives. Season with salt and pepper.
  • Pour vegetable oil into a large saucepan until it reaches a depth of 8cm. Heat over high heat to 190°C (test with a bread cube turning golden brown in 10 seconds). Coat 2 pieces of fish in batter one at a time. Remove excess batter. Deep-fry until golden brown and cooked, about 3-4 minutes. Place on paper towel-lined plate. Repeat process for remaining fish and batter in 3 batches, reheating oil between each batch.
  • Distribute fish and chips onto plates, sprinkle with sea salt flakes, and accompany with tartare sauce and lemon wedges.

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