Fish and chips

Name: Fish and chips
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 200 g (7oz) self-raising flour, plus extra to dust; 1 tsp. baking powder; 250 mL (8fl oz) fridge-cold lager; 4 x 150 g (5oz) thick haddock or plaice fillets - with or without skin, as you prefer; 900 g (2lb) floury potatoes; 2-3 tbsp olive oil

This easy batter coats the fish evenly and cooks to a crisp, golden treat. Serve with Proper mushy peas.

Published: 09 April 2013

Jump to recipe

Advertisement - Continue Reading Below

Yields:

Prep Time:

25 mins

Cook Time:

55 mins

Total Time:

1 hr 20 mins

Ingredients

For the fish

200 g (7oz) self-raising flour, plus extra to dust
1 tsp. baking powder
250 ml (8fl oz) fridge-cold lager
4 x 150 g (5oz) thick haddock or plaice fillets - with or without skin, as you prefer

For the chips

900 g (2lb) floury potatoes
2-3 tbsp olive oil

Directions

1. Step 1
  Preheat the oven to 200°C (180°C fan oven) mark 6 and bring a large pan of water to the boil. Cut the potatoes into rough 2cm (¾in) wide chips. Add to the boiling water, cover and bring back to the boil. Bubble for 3min, then drain well and set aside to dry on kitchen paper.
2. Step 2
  Tip the parboiled chips on to a large non-stick baking tray (the chips should be in a single layer) and carefully toss through the oil and plenty of seasoning. Roast for 45-55min, turning occasionally, until golden and crisp.
3. Step 3
  When the chips have 30min left of cooking time, half-fill a deep-fat fryer with sunflower oil and heat to 190°C. To make the batter, sift the flour, baking powder and some seasoning into a medium bowl. Mix in the lager to make a smooth batter (don't worry if there are a few lumps).
4. Step 4
  Dry the fish fillets and lightly dust with flour (this will help the batter stick). Dip one fillet in the batter and carefully lower into the hot oil. Repeat with another fish fillet and fry for 8-10min until golden. Drain well on kitchen paper and season with salt, to taste. Keep warm. Repeat with remaining fillets. Serve the battered fish with chips, lemon wedges, tartare sauce and our Proper Mushy Peas, if you like.