Beer-battered fish and chips

Preperation time: 30 mins
Cooking time: 25 mins
Serves: 4

Recipe Ingredients

4 x 175g thick haddock fillets;
650g maris piper potatoes, peeled and cut into chunky chips;
225g self-raising flour;
300ml beer;
seasoned flour;
sunflower oil for frying.

Recipe Method

Soak the potatos in cold water until ready to cook.

Into a large bowl sift the flour and add a pinch of salt. Slowly whisk in the beer until forms a batter with a thickness of double cream. Cover and chill.

Rinse the chips under cold water and dry on paper towels. Deep-fry them for about 10 minutes and drain on kitchen towels.

Dust the fish with the seasoned flour and deep-fry for 10 minutes until batter is crispy (may have to do this in batches). Return the chips to the hot fat for 3 minutes until crispy and again drain on kitchen paper.