Real English Fish and Chips With Yorkshire Beer Batter

Recipe by French Tart
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190°C.
  • Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
  • Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
  • Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
  • Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!
  • Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
  • Have your plates, newspaper or whatever ready for eating!
  • Adjust deep fat fryer to fish frying temperature of 160°C.
  • Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
  • Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
  • Serve on plates or newspaper with salt & vinegar!
  • All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
  • This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
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