Bring the taste of the seaside back home with this beer-battered fish and double-cooked chips recipe. Ready in just over an hour, this British classic requires a bit of extra care and attention, due to the use of very hot oil, but the result is well worth the wait. This is a recipe for crispy batter, flaky fish and the crunchiest, fluffiest chips you’ll ever taste.
- Oil or dripping, for deep frying
- For the chips:
- 1kg potatoes (preferably Maris Piper), peeled
- For the batter:
- 100g self-raising flour
- 100g cornflour
- 300ml light ale, well chilled
- For the fish:
- 4 x 150-175g cod or haddock fillets
- 2tbsp flour, plain or self-raising
- Mushy peas, to serve
To make the chips, heat oil for frying to 130-140°C. Cut the potatoes into chips and rinse them well. Pat as dry as possible using kitchen towels. Cook the potatoes, in a couple of batches if necessary, for about 10 mins, or until they’re very lightly golden and feel tender almost all the way through. Lift them out of the oil, then spread them out on a tray lined with kitchen towels and leave to cool. They may be refrigerated and kept at this stage for several hours until you’re ready to cook.
To make the batter, mix together the flour and cornflour, season with salt and pepper in a bowl and then lightly whisk in the light ale. Don’t worry if the batter is slightly lumpy, it’s better not to over-mix it.
To prepare the fish, heat the oil to 180-190°C. Spoon the flour on to a plate and season it with salt and pepper. Pat the fish dry on kitchen towels, then dip in the flour to coat, tapping off excess. Dip the fish into the batter to coat it completely and carefully lower into the hot oil, taking care in case it splatters. Cook the fish for 4-5 mins, then turn it over and cook for a further 2-4 mins, until the fish has an even colour. If necessary, cook the fish in two batches and keep the first batch warm while cooking the second. Keep the fish warm while cooking the chips.
Return the chips to the pan, with the oil at 180-190°C, and cook for 4-5 mins or until they’re golden and cooked through. Drain well and serve immediately with fish and hot mushy peas.
Maris Piper potatoes are recommended in this recipe because their floury texture gives the chips a lovely fluffy centre.