Fish & Chips

Fish & Chips
This Fish and Chips recipe features an irresistible, light, and crispy batter made with a combination of plain white flour, corn flour, and beer. The blend of flours creates a perfectly airy, bubbly texture that keeps the fish tender without feeling heavy or greasy. The beer adds a subtle depth of flavor, making this a delicious twist on the classic dish. Serve with golden fries for a traditional meal that’s both satisfying and crave-worthy.
You'll need:
- 2x 200g white fish fillets - pollack, coley, haddock and hake all work well!
- 100g plain flour, plus extra for dusting
- 100g corn flour
- 330ml pale ale
- 1tsp semi fresh dill
- salt and pepper
- 2 medium potatoes
- 1.5litre vegetable oil
Share this recipe
Season the fillets of fish 10 minutes before cooking. Dust in flour and shake any excess off.
In a bowl, mix plain white flour, corn flour, semi fresh dill, salt and pepper. Slowly pour in the pale ale in small quantities, whilst whisking constantly. Once you reach the consistency of double cream. Set aside.
Cut the potatoes into chunky sized chips. Add them to a pot of boiling water and boil for 6 minutes. Pour out into a colander and let steam.
Fill a heavy based pot half to three-quarters full with the vegetable oil, then heat up to a medium/high heat
Submerge the fish in the batter, then carefully remove the fish from the bowl and let the excess batter drop off. Place the fish in the oil carefully, always placing away from you. Pour over a little excess batter for extra crunch.
Fry for 5-10 minutes until it’s golden brown. Take the fish out of the oil, season with salt and let it dry on a paper towel.
Meanwhile, gently drop the chips in and fry till crispy. Remove from the oil then give the them a sprinkling of flaky sea salt, then serve on a plate with minty peas, tartar sauce and a squeeze of lemon. Enjoy