Beer Battered Fillets and Potatoes
April 13, 2016
By Mariangela Cortese
Print Recipe
Serves 4 .
Ingredients:
4 cod fish fillets or 4 haddock fillets 6 ounces plain flour 1 teaspoon bicarbonate of soda 1 (8 fluid ounce) bottle British beer, small Lemon juice Salt Pepper Flour 3 lbs. potatoes, peeled and chipped Cooking fat or oil Preparation:
Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190°C.
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Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
Fry chips for about 3 minutes until soft but NOT colored. Drain and shake well and set to side.
Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter from sliding off when fried. Leave the fish fillets in the flour while you make the batter.
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Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now.
Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Gradually add the beer, stop when you have a thick coating-type of batter. (Drink any beer that is left!) Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
Have your plates, newspaper or whatever ready for eating.
Adjust deep fat fryer to fish frying temperature of 160°C.
Take one fillet of fish at a time and holding it by the tail or thin end, swirl it around the batter until well coated - plunge into hot oil immediately. As soon as it has crisped up and set, add another fillet, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place on a tray and keep warm in the oven.
Turn up the heat setting to 190°C again and cook your chips until golden and crisp.