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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
- Vegetable oil
- for deep frying
- Potatoes
- 4 large, for chips
- Black pepper
- to taste
- Salt
- to taste
- Egg
- 1, beaten
- Ale
- 1 cup (preferably a pale ale)
- All-purpose flour
- 1 cup
- White fish fillets
- 4 (such as cod or haddock)
- Tartare sauce
- for serving
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.
Dietary Information
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
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