Beer Batter Fish and Chips Recipe

This is a recipe for an easy and satisfying meal that you might have had from a takeaway or in a pub, but there's nothing like doing it yourself. You can add more or less beer, depending on your taste. 

Ingredients

4 170g (6 ounce) haddock fillets, thawed 

Oil for deep frying 

Seasoned flour 

115g (4 ounce) flour 

Pinch of salt 

2 15ml spoon (2 tbsp) oil 

150ml (5Fl ounces) light beer 

1 large egg white 

6-8 large potatoes 

Method

1. Preheat oil to 180C/350F

2. For the chips, peel the potatoes and cut them in what size you prefer. Wash well under cold water, drain and pat dry with a clean tea towel. Put potatoes in Fryer and let them cook gently for about 8-10 minutes, until soft but still pale. Check they are cooked in the piercing with a small sharp knife. Lift out of pan and let it cool slightly on greaseproof paper.

3. Increase the heat of the fryer to 180C/350F.

4. Season the fish and dust lightly with flour, which allows the dough to stick to fish.

5. To make beer batter Sift the flour and a pinch of salt in a large bowl and whisk in beer. Whip the egg whites and add to the mixture to make a thick dough, add a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and layer 2 of the fillets with batter. Gently in the hot fat and cook for 8-10 minutes until golden and crispy.

6. When the fish is cooked, return the chips to Fryer and cook for 2-3 minutes or until golden and crispy. Shake excess fat and season with salt before serving with the crispy fish. If desired, serve with tinned mushy peas and bread and butter for the authentic beer batter fish experience! 

Nutritional Value per share (approximately) 337 kcal; 

45g protein 7g fat, 23g carbohydrate, 1g Fiber