Golden beer-battered fish with chips

Golden beer-battered fish with chips

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(7 ratings)

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Cooking time

Prep: 15 mins Cook: 40 mins Plus 30 minutes resting

Skill level

Moderately easy

Servings

Serves 2

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it's really moist

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
1040
protein
49g
carbs
120g
fat
43g
saturates
6g
fibre
6g
sugar
3g
salt
1.16g

Ingredients

For the fish

  • 50g plain flour
  • 50g cornflour
  • 1 tsp baking powder
  • turmeric
  • 75ml lager beer
  • 75ml sparkling water
  • about 1 litre sunflower oil, for frying
  • 400g fillet sustainable cod, hake or haddock, halved

For the chips

  • 750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chips
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil

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Method

  1. Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
  2. Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
  3. To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').

Recipe from Good Food magazine, September 2008

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Comments

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cambscave's picture

Fantastic! Will definately keep this recipe as one of my favorites. As another member pointed out there is no indication of how much tumeric to put in so I added half a teaspoon and that seemed to add just the right amount of colour. Also other members have said that it was too watery etc.... you only add as much beer & water needed to make a smooth batter NOT the whole 150ml. Is that where it could have gone wrong for you?

faysky's picture

Batter stayed pale and stuck to the fryer basket. It was hard rather than crisp. The fish was perfect though!

geordie_dk's picture
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Absolutely not enough flour, added about 25g extra plain flour. Also used only beer (lager) and added salt and pepper to the flour and the batter. about ½ a tsp of termeric was enough.
Super batter though very light and crispy.
Couldn't see the point in doing the chips in the oven though, unless you're counting calories, in which case fish n' chips isn't really where you should be looking for recipes ;)??
I pre fried the chips then finished them off once the fish was finished frying.

mbennett's picture
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Just did this for lunch - best batter ever for sticking to the fish which I'd cut into chunks, turmeric gave it a nice golden glow. Used the same oil to deepfry the chips - all in all very bland for me. Just couldn't get any salt to improve it....fish and chip shop for me next time Didn't have beer so used cider, no sparkling water so used lemonade.

polednikova's picture

What is this doing in the French recipe section?

wilko30's picture

I didn't have corn flour in the cupboard so just used 100g of plain flour. Also used 100ml of beer (not lager) and 50ml of sparkling water. The consistency seemed right but we had quite a lot of batter left over. I cut the fish into goujons beforehand then battered them individually - amazing. The batter was light, golden and better than any chip shop I've been to! I served the fish with wedges, minted crushed peas and tartare sauce. A great Friday night recipe!

hornblower1's picture

tried this recipe with slight alterations,I used 125grms of both
flour and cornflower and two tsp of tumeric and baking powder,
and used a lager and sodawater mixture but found it still watery
so added a further 125grms of flour and also a few drops of
sesame oil to give a nice nutty flavour I used fillets of chunky
cod skinned and boned ,I deep fried the chips!!! oven chips are a
no no for a fish an chip tea or supper! anyway every scrap
was consumed so a really good batter mix.

benwilson4's picture

I did this for my family and they all thought it was great. My adaption to the batter recipe is to remove the sparkling water and replace it for more beer! This really gives you a taste of the beer. Also add a bit more flour to make a bit thicker. I did it with chicken chunks and it worked just as well. Over all this recipe for the batter was great! I recommend you try it.

dylanski's picture
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Having lived in USA for 3 years, I have tried so many recipes for battered fish to get that 'taste of home'. This is definitely the bast so far. Didn't have sparkling water, so used flat, and it was great, but will try sparkling next time to see if it makes a real difference. Batter was a bit too liquidy so added more flour and corn flour. Chips weren't too bad - for oven chips!

tul0jpi's picture
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A bit disappointing, batter was too watery, but extra flour fixed that. They forgot to say how much turmeric was included, and the chips didn't cook at 200C. Add more flour, 1tsp turmeric and up the oven to 230C and this is a brilliant meal..!!

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