Beer-battered Fish And Chips Recipe
Served with tartar sauce and mushy peas.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Fish Batter
In a mixing bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth and free of lumps. Let it sit for about 20 minutes.
- 2
Prepare the Chips
Peel and cut the potatoes into thick strips. Rinse them in cold water and dry thoroughly with a kitchen towel. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- 3
Fry the Chips
Fry the potato strips in batches for about 5-7 minutes until golden brown. Remove and drain on paper towels. Season with salt.
- 4
Prepare the Tartar Sauce
In a bowl, mix together the mayonnaise, diced pickles, and lemon juice. Set aside.
- 5
Cook the Peas
In a small saucepan, melt the butter and add the frozen peas. Cook over low heat until warmed through, about 5 minutes.
- 6
Fry the Fish
Dip each fish fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry for about 4-5 minutes on each side until golden and crispy. Remove and drain on paper towels.
- 7
Serve
Serve the beer-battered fish with the chips, tartar sauce, and mushy peas on the side.
