Golden beer-battered fish with chips

Golden beer-battered fish with chips

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

Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 40 mins

Plus 30 minutes resting

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').
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PER SERVING

1040 kcalories, protein 49g, carbohydrate 120g, fat 43 g, saturated fat 6g, fibre 6g, sugar 3g, salt 1.16 g

Recipe from Good Food magazine, September 2008.

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Latest comments and suggestions

  • Binder photo James Poxon

    18 October 2008

    James Poxon rated and commented on this recipe

    3 stars

    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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  • Binder photo recipes

    23 October 2008

    recipes rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Ben

    06 January 2009

    Ben commented on this recipe

    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.

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  • Binder photo Lus

    28 January 2009

    Lus rated this recipe

    5 stars

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  • Binder photo the admiral

    24 March 2009

    the admiral commented on this recipe

    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.

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  • Binder photo wilko

    21 June 2009

    wilko commented on this recipe

    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!

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  • Binder photo alexander1994

    05 January 2010

    alexander1994 rated this recipe

    4 stars

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  • Binder photo Gina Hearn

    12 June 2011

    Gina Hearn commented on this recipe

    What is this doing in the French recipe section?

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  • Binder photo Mo B

    10 September 2011

    Mo B rated and commented on this recipe

    3 stars

    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.

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  • Binder photo Geordie_Dk

    25 January 2012

    Geordie_Dk commented on this recipe

    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.

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  • Binder photo faysky

    20 November 2012

    faysky commented on this recipe

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

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Difficulty and servings

Moderately easy

Serves 2

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 40 mins

Plus 30 minutes resting

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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PER SERVING

1040 kcalories, protein 49g, carbohydrate 120g, fat 43 g, saturated fat 6g, fibre 6g, sugar 3g, salt 1.16 g

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