Beer-Battered Fish & Chips

(Serves 4)

4 large (about 200g each) unpeeled desiree potatoes, cut into wedges
2 tsp olive oil
225g (1 1/2 cups) 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

Tartare sauce
1 egg yolk
1 tbs fresh lemon juice
2 tsp mustard powder
250ml (1 cup) light olive oil
2 tbs drained capers, finely chopped
8 baby gherkins (cornichons), finely chopped
2 green shallots, ends trimmed, finely chopped
2 tbs finely chopped fresh continental parsley
1 tbs finely chopped fresh dill
2 tbs finely chopped fresh chives
Salt & freshly ground black pepper

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potato on tray. Drizzle with olive oil. Cook in oven, turning occasionally, for 40 minutes or until golden brown.

2. Meanwhile, place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and place in the fridge for 30 minutes to rest.

3. To make the tartare sauce, place the egg yolk, lemon juice and mustard powder in the bowl of a food processor and process until mixture thickens. With the motor running, add the oil in a thin steady stream until mixture is creamy. Transfer to a bowl. Add capers, gherkin, shallot, parsley, dill and chives and stir to combine. Season with salt and pepper.

4. Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off excess. Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish and batter, reheating oil between batches.

5. Divide fish and chips among serving plates. Season with sea salt flakes. Serve with tartare sauce and lemon wedges.


About Gormans

At Gormans we absolutely live and breathe good food. Our passion for ‘Great British Fish & Chips’ comes across in the time and dedication we’ve taken to getting it just right. We think you’ll agree and keep coming back for more! Here is our story… We are a different kettle of fish! We do it right and we do it well. We’ve taken time to perfect all the tiny details that go into making your meal as tasty and nutritious as possible. With half a century’s worth of experience, we’ve learned just how important every single ingredient is. From the succulent melt in the mouth fish we source, the best British tatties, the healthy oil we fry it in, the fluffy coat of batter we cook it in, to the box we seal it in, Gormans care about quality, we don’t mess around!
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One Response to Beer-Battered Fish & Chips

  1. Tes says:

    This sounds really amazing! I used beer in temura batter before… I have no idea it will be wonderful with fish and chip recipe, too. I have to try this 🙂 Thanks for sharing!

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