Traditional homemade British beer beaten fish and chips



Traditional homemade British beer beaten fish and chips

Traditional homemade British beer beaten fish and chips

How to cook homemade perfect beer-battered fish and chips recipe, crispy, golden beaten cod, fantastic flavors, simple recipe, great meal with family & friends. The BEST EVER Fish n Chip Recipe!

Preparation time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients
The Fish
• Cod, haddock, pollock, whiting, catfish. Any "meaty" thick filleted white fish is good. For this recipe I have frozen cod as fresh fish is extremely expensive!
• 1 cup flour, seasoned with salt and pepper
• Vegetable oil for frying, calculate amount according to the size of your pan
• g Allow about 150 fish per person. Try and get fish fillets about 2 cm or more in thickness, 5 oz
The Batter
• 1 cup or 100 g all-purpose flour

• 1 tablespoon water
• Pinch of salt

• 1 1/2 teaspoon baking powder
• 7 tablespoons milk
• 1/2 tablespoon olive oil
• 6 tablespoons sparkling lager or beer. . You can use sparkling water instead of beer, A light beer works best
The chips
• cm Calculate approx. 2 medium potatoes per person, peeled and cut into finger thickness (approx. 2 thick) chips
• King Edwards, Desiree,Maris Piper all good potatoes for chips
Other ingredients
• Salt and Malt Brown vinegar to serve.


Instructions
1. If you use frozen fish, defrost. Turn on the oven to 150C, 300F, gas 2. Heat the oil in your fryer/pan until it reaches 180C/350F.
2. Check your fish for bones. If you have a thick part and a thin part of the fish, cut off the thin part as we will cook this separately to avoid over cooking. (see forms of fish in the photo). Dry with kitchen paper.
3. Mix your flour and salt and pepper well in a shallow bowl and cover the fish with the flour and shake any loose flour.
4. Make the dough. Add all the ingredients EXCEPT the beer/sparkling water, and give it a light whisp. Don't worry if there are lumps in the dough. This is good!
5. Peel and cut the potatoes into chip moulds, then rinse and dry with a clean tea towel.
6. The potatoes must be as dry as possible before frying in order to get them crispy.
7. Place the chips gently in the fryer/pan, and let cook gently for about 8 minutes. They should be soft and still have a pale color. You can check if the chips are cooked with a sharp knife and feel if it is soft inside.
8. Remove them from the pan and place them on your baking tray for the time being. We will fry them again after the fish to give them a super crisp.
9. TIP: If you don't have a thermometer, leave a little dough or end of a chip
10. and see if it sizzles to the surface.
11. Add the sparkling beer or sparkling water to your dough and mix gently. It should have the consistency of a watering cream or yoghurt. If it's too thick, add a little of your sparkling liquid.
12. Increase your oil heat to 180C/350F ready for the fish. Place a few sheets of kitchen paper in your baking tray. We will use this to place the fish as soon as it is cooked.
13. We cook 1 or 2 pieces of fish at a time, depends on the size of your pan/fryer. Take the end of a piece of fish, place it in the dough and coat it well. Remove it from the dough and drain the excess, say for about 5 seconds. Then place it gently in the hot oil, and cook for 7-8 minutes until it becomes crispy and golden brown, as shown in the photos below. If the dough turns brown too quickly, turn the temperature down a little.
14. Place on the kitchen paper then warm in the oven, while cooking the other pieces of fish in the same way and adding to the oven.
15. Once you have cooked the fish, shovel out all the pieces of dough that float in the pan/deep fryer.
16. Return the chips to the fryer and cook for 3 minutes until brown and crispy. When you're done draining the excess oil (I use kitchen paper), and arrange, along with the fish on your newspaper & greaseproof paper as in the photos below.
17. Serve while still hot and crispy. Sprinkle some salt and shake some vinegar on your fish and chips and eat from the paper with your fingers and ENJOY!

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