Fish N’ Chips Recipe
beer battered local haddock and french fries, with cole slaw & tartar sauce
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the fries
Peel the potatoes and cut them into thick strips. Soak them in cold water for at least 30 minutes to remove excess starch.
- 2
Make the batter
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the beer, mixing until smooth and free of lumps.
- 3
Heat the oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the fries
Drain the soaked potato strips and pat them dry with a towel. Fry them in the hot oil in batches until golden brown, about 5-7 minutes. Remove and drain on paper towels. Season with salt.
- 5
Fry the fish
Dip each haddock fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry for 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
- 6
Serve
Plate the fish and chips together and serve with cole slaw and tartar sauce on the side.
