Teresa's Recipes
Ale Battered Fish and Chips
Indulge in the quintessential British experience with this Ale Battered Fish and Chips recipe. The fish is encased in a light, crispy batter made with rich ale, delivering a delightful crunch that complements the tender, flaky fish inside. Paired with golden, hand-cut chips, this dish embodies comfort food at its finest. Traditionally enjoyed in pubs, this meal has deep roots dating back to the 19th century, where it became a staple for the working class in England, often enjoyed with a side of tartare sauce or mushy peas for that authentic touch.
Ingredients
- for deep frying Vegetable oil
- 4 large, for chips Potatoes
- to taste Black pepper
- to taste Salt
- 1, beaten Egg
- 1 cup (preferably a pale ale) Ale
- 1 cup All-purpose flour
- 4 (such as cod or haddock) White fish fillets
- for serving Tartare sauce
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Calories: 650
- Fat: 35g
- Carbs: 60g
- Protein: 30g
- Sodium: 800mg
- Sugar: 1g
Instructions
- Peel the potatoes and cut them into thick chips. Rinse under cold water to remove excess starch and pat dry with a kitchen towel.
- In a deep fryer or large, deep saucepan, heat the vegetable oil to 180°C (350°F). Use a thermometer to check the temperature.
- Fry the chips in batches for 5-6 minutes until they are golden and crisp. Remove with a slotted spoon and drain on kitchen paper. For extra crispiness, consider frying them again for 2-3 minutes at a higher temperature after the initial frying.
- In a large bowl, whisk together the flour, ale, beaten egg, salt, and black pepper until you achieve a smooth, thick batter. Let it rest for about 10 minutes for the best texture.
- Dip each fish fillet into the batter, ensuring it is thoroughly coated, then carefully lower it into the hot oil.
- Fry the fish for 6-8 minutes until the batter is golden and crispy. Use a slotted spoon to lift the fish out and drain on kitchen paper.
- Serve the ale-battered fish alongside the chips, with a generous dollop of tartare sauce on the side. For a traditional touch, consider serving with mushy peas.
Tips
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Experiment with different types of fish, like pollock or tilapia, for varied flavors.
- You can enhance the batter by adding a pinch of cayenne pepper for a spicy kick.