Crispy beer-battered fish with perfectly golden chips and mushy peas. This recipe achieves proper pub-style texture through correct oil temperature and batter technique.
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9 items
Cut potatoes into thick chips. Soak in cold water for 20 minutes, then drain and pat very dry.
Heat oil to 140°C (280°F). the chips for 6-8 minutes until soft but not browned. Remove and drain. Increase oil temp to 180°C (350°F).
Whisk 200g flour, baking_powder, and cold_beer in a bowl until smooth. Season with salt. Place remaining 50g flour on a plate.
Season fish fillets with salt. Dredge in plain flour, shaking off excess, then dip into the beer batter to coat completely.
Carefully lower battered fish into the 180°C oil. Fry for 4-5 minutes until golden brown and crispy. Drain on wire rack.
Return the chips to the hot oil. Fry for 3-4 minutes until golden brown and crispy. Drain and salt immediately. Serve with fish, mushy_peas, and malt_vinegar.
