Fish In Beer Batter with Potato Chips
For the batter:
- 110g self-raising flour
- 200ml real ale, such as Fursty Ferret
- salt and freshly ground black pepper
For the fish and chips:
- 2kg potatoes, peeled and cut into wedges
- 2 tbsp oil
- plain flour for dusting
- oil for frying
- 4 fresh pollack fillets (cut into approx 150g portions – ask your fishmonger), rinsed and patted dry
- malt vinegar, to serve
- lemon wedges, to serve
- To make the batter, beat together the self-raising flour and beer. Season and set aside for around 30 minutes.
- Preheat the oven to 220°C/425°F/Gas 7. Blanch the potatoes in boiling water for 5 minutes. Drain, then toss in 2 tbsp oil and season. Spread out on a baking tray and bake for 40 minutes until golden and fully cooked, turning half way through the cooking time.
- Meanwhile, sift plain flour onto a plate. Heat the oil in a large frying pan. It is ready when a bit of the batter mixture sizzles when it is dropped in.
- Dust a fillet with the flour and dip in the batter, using a fork or tongs. Carefully place into the oil and fry for 8 minutes until cooked through. Drain well on the kitchen paper. Cook the remaining fish fillets, keeping the cooked ones warm in the oven.
- Serve the fish with the potato wedges, salt and vinegar, and lemon wedges.
Watch this video to see how to make this dish.
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