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Fish and chips

Fish and chips

Ingredients 12
Servings 2
Time 20 minutes


  • 250
    cake flour
  • 250
  • 1
    can lager beer
  • 1
    large egg
  • 5
    sea salt
  • FISH
  • 1,5
    canola oil
  • 700
    skinless hake fillets, cut into four pieces
  • salt and pepper
  • red wine vinegar


30 minutes

1. Batter: Sift the flour and cornflour together. This will help prevent lumps.

2. Whisk the flours, beer, egg and salt in a bowl. The beer will foam up at first. Make sure there are no lumps. Cover the bowl with clingfilm and chill in the fridge for at least 30 minutes.

3. Fish: Pour the oil into a large pot. Turn the heat up to medium and bring the oil to 180°C.

4. Pat the fish with clean paper towels to remove excess moisture. Season generously with salt and pepper.

5. Put the fish pieces in the batter.

6. When the oil is at the correct temperature, gently lift a piece of fish out of the batter with a pair of tongs, letting the excess drip off, and slowly lower it into the oil to avoid splashing. To prevent the fish from sinking to the bottom of the pot and sticking, use the tongs to hold it in the oil for a few seconds so the batter can solidify.

7. Once it starts forming  a crust, you can let go of the fish. Don’t fiddle with the fish too much at first as this will break the shell the batter has formed.

8. Cook the fish until golden brown, about 5 minutes. You can push the fish down into the oil with the tongs to get an even colour. Repeat the process until all the fish is cooked. The oil temperature will drop as you add more pieces. Counter this by increasing the heat. Keep checking the temperature of the oil with a thermometer.  You need to stay at around 180°C. 

9. Put the fish on paper  towels to drain the excess oil.

10. To serve: Serve the fish the simple old-school way with vinegar drizzled over a portion of slap chips.


Read more on: fish  |  meals  |  chips


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2019-11-12 14:31
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