Beer-Battered Fish and Chips

Ingredients

  • 4 x 150g pieces firm white fish such as snapper, barramundi or cod, kept chilled
  • Sea salt
  • Lemon wedges, to serve
  • Vegetable oil, for deep-frying
  • Fish Batter
  • 100g plain flour, chilled in the freezer for 15 minutes
  • 1½ tsp baking powder
  • 100g rice flour
  • 1 cup cornflour
  • 300ml ice-cold beer
  • Triple-Cooked Chips
  • 6 large potatoes, peeled and cut into thick chips
  • Sea salt
  • Vegetable oil, for deep-frying

Method

1. Prepare the chips

Place the potatoes into a pot of salted water and bring to the boil. Cook for 12–15 minutes until just tender, then drain and allow to cool completely in the fridge.

Pat the potatoes dry, then fry in oil heated to 165°C for 10–12 minutes in a pan until cooked through but still pale. Remove and cool again.

Fry a second time for 5–6 minutes until golden and crisp. Drain and season generously with sea salt.

2. Prepare the Fish

In a bowl, whisk together the chilled plain flour, baking powder, rice flour and cornflour. Gradually whisk in the ice-cold beer until smooth.

Season the fish lightly with salt. Dip each fillet into the batter, allowing any excess to drip off, then carefully lower into hot oil.

Fry for 5–6 minutes, or until golden, crisp and cooked through. Avoid overcrowding the pan.

3. Serve

Remove the fish and drain on paper towel, then season lightly with salt. Serve immediately with the hot chips and lemon wedges.