Beer battered fish and chips

Recipe from: 23 August 2010

Ingredients 18
Servings 1
Minutes 15 mins


Serving Change
  • 4
    large fish fillets, skin on if you prefer
  • 1.5
  • 350
    beer of your choice (you might need a bit more to ensure the batter is runny enough)
  • 2
    baking powder
  • salt & pepper
  • oil for deep frying
  • For the chips:
  • 6
    large potatoes, peeled if you prefer and sliced into thick chips
  • For the coleslaw:
  • 2.5
    shredded cabbage
  • 3
    large carrots, grated/shredded
  • 1/2
  • 1/2
    greek yoghurt
  • 2
    golden syrup
  • Juice of 1/2 lemon
  • 2
    tomato sauce
  • 2
    Dijon mustard
  • salt & pepper to taste


15 mins
For the fish:
Combine the flour, beer and baking powder in a bowl and mix together (a few lumps are great as they go nice and crispy when deep fried).
Season the fish with salt & pepper and allow to stand for 5 minutes.
Heat the oil in a large pot/wok.
Holding on to the end of the fish fillet, dip the fish into the batter to coat properly and allow the excess to drip off.
Gently lower into the oil and allow to fry until the batter is crisp and golden.
Place on a wire rack placed over a baking tray and put into a luke-warm oven to keep warm while you fry the chips.

For the chips:
Parboil the chips for 5-7 minutes and drain.
Spread out over a baking tray and allow to steam dry.
Fry in the same oil that you fried the fish until crisp and cooked through.

For the coleslaw:
Combine all the ingredients in a bowl and mix well to coat the cabbage and carrots in the dressing.
Serve the fried fish with chips and a good helping of the coleslaw.
Don’t forget to add a wedge of lemon for the fish and a good sprinkling of white vinegar on the chips.

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