Ingredients Jump to Instructions ↓

  1. Vegetable oil, for deep frying

  2. 325 ml beer

  3. 280g plain flour

  4. 750g cod fillets, skinned with bones removed, and fish cut diagonally into 2 1/2 cm wide strips (12 to 15 cm long)

  5. 1/2; tsp. House Seasoning (recipe follows)

  6. 290g salt

  7. 60g black pepper

  8. 60g garlic powder

Instructions Jump to Ingredients ↑

  1. Beer battered fish and chips For the chips:

  2. 1) In a Dutch oven, heat oil to 190 degrees C.

  3. Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.

  4. For the beer battered fish:

  5. 1) Preheat oven to 110 degrees C, gas mark 1/4 2) Pour in 1 bottle of beer into a large bowl. Sift 3/4 of the flour into the bowl, whisking in gently until just combined. Whisk in house seasoning. Pat fish dry and season on both sides with salt and pepper.

  6. Coat the fish in the beer batter. Dredge the pieces of fish in remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven.

  7. Fry remaining fish in batches, returning oil to 190 degrees C between batches. Serve fish with chips.

  8. For the house seasoning:

  9. Combine ingredients and store in an air tight container for up to 6 months.


Send feedback