Petitchef

(beer battered fish and chips)

Main Dish
6 servings
10 min
15 min
Very Easy
Fish and Chips recipe hunt and reverted back to basics with a simple beer batter for the pollock, twice cooked maris piper chips and served the tag-team with a deliciously creamy.

Ingredients

Number of serving: 6

1) For the fish:

2 x 200g pollock fillets, boned but with the skin left on

200g self-raising flour plus extra for dusting

250ml of cold English beer (I used Bombardier)

pinch of smoked paprika

-ground salt and pepper


2) For the chips:

5-6 medium sized maris piper potatoes, peeled and chopped into large chips

Maldon sea-salt or rock-salt

oil (sunflower or vegetable) for deep-frying


3)To serve:

salt and malt vinegar

homemade tartar sauce (recipe below)

newspaper

artistic license


3)Additional serving suggestions:

bread and butter

tomato ketchup

mushy peas

Preparation

  • 2/3 fill a large, high sided, heavy based pan with the oil and place over a high heat.
  • Step 2 - (Beer Battered Fish and Chips)
    In a large mixing bowl, whisk together the beer and self-rasing flour into a batter with the consistency of thick double cream, making sure there are no lumps. Place the batter mix in the fridge.
  • Rinse the chips and throughly in cold water and dry on a kitchen towel. Toss the dried chips in a few pinches of salt.
  • Step 4 - (Beer Battered Fish and Chips)
    When the oil has reached a sufficient temperature (a cube of bread should brown and crisp in approximately 5-7 seconds) add the chips to the pan and cook for 6-8 minutes or until soft but still pale in colour. Using a slotted spoon, remove the chips and place on absorbed kitchen roll.
    Remove the batter mix from the fridge.
  • Sift the reserved flour, season with freshly ground salt and pepper and add the pinch of smoked paprika. Turn the pollock fillets in the seasoned flour to thoroughly coat.
  • Increase the heat on the oil and return the par-cooked chips to the pan. Once golden and crisp, remove the chips and immediately shovel onto yesterdays news.
  • Sprinkle liberally with salt and malt vinegar and top with the fish fillets. Ladle lashings of tartar sauce on the side and destroy while hot.

Photos

(Beer Battered Fish and Chips), photo 1(Beer Battered Fish and Chips), photo 2(Beer Battered Fish and Chips), photo 3(Beer Battered Fish and Chips), photo 4(Beer Battered Fish and Chips), photo 5(Beer Battered Fish and Chips), photo 6


Comments:

Tom Dowson
Tom Dowson, 12/10/2008

Seriously you must try this!!!

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