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NeverFeeds AU Recipes

Beer-Battered Fish & Chips

with Chunky Chips & Lemon

Seafood ⏱ 45 min Medium Heavy saucepan or deep frying pan · Thermometer if available · Wire rack/paper towel

Crisp beer batter, flaky white fish and proper hot chips with lemon.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: neutral oil for frying, and salt. Allergens: Fish, gluten; alcohol may remain in trace amounts when using beer.

Method

  1. Start the chips

    Rinse cut potatoes under cold water and dry extremely well. Fry at about 150°C for 5–6 minutes until tender but pale. Drain.

  2. Make batter

    Mix flour, cornflour, baking powder and a good pinch of salt. Whisk in cold beer just until combined; a few lumps are fine.

  3. Coat fish

    Pat fish dry, season lightly and dust with flour. Dip in batter, letting excess drip away.

  4. Fry fish

    Raise oil to about 180°C. Fry fish for 4–6 minutes depending on thickness until crisp, golden and cooked through. Drain on a rack.

  5. Finish chips

    Fry chips again at 190°C for 2–3 minutes until golden. Drain and salt immediately. Serve with fish, lemon and tartare.

Safety: Never fill a pan more than halfway with oil; keep water away from hot oil and never leave it unattended.