Beer-battered fish is a traditional British recipe for that classic dish of fish coated in beer batter that's deep fried and which forms an essential part of Britain's national dish, fish and chips. The full recipe is presented here and I hope you enjoy this classic British version of: Beer-battered fish.
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Flaky fish in light, crispy batter makes for a perfect British classic.
Ingredients:
For the batter:
75g cornflour
200g plain flour
1 tsp fine sea salt
330ml real ale
2 tbsp white wine vinegar
For the fish:
sunflower oil, for deep frying
4 tbsp plain flour
½ tsp fine sea salt
4 x 200g thick white fish fillets, such as haddock, cod, whiting chips, to serve mushy peas, to serve
Method:
For the batter, mix together the cornflour, plain flour and salt in a large bowl. Form a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream.
For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. Alternatively, use an electric deep fat fryer heated to 180C.
Put the flour into a large, strong food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour.
When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot.
Repeat the process with a second fish fillet and cook with the first for 5–6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish has had time to cook. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil.
Bring the oil back to temperature and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips and, optionally, mushy peas.
Beer battered fish with chips makes up one of Britain's national dishes, fish and chips.
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