BEER BATTERED FISH AND CHIPS RECIPES RECIPES

CLASSIC BEER-BATTERED FISH AND CHIPS RECIPE | GOOD FOOD

Classic beer-battered fish and chips Recipe | Good Food image

Sometimes the simplest dishes are the hardest to get right. This method for the classic fish and chips will give you perfect results every time. This method requires some extra preparation time to soak the chips before cooking, and to drain the batter; but it's worth it.

Provided by Adam Liaw

Categories Dinner

Total Time 1 hours 30 minutes

Yield SERVES 4

Number Of Ingredients 7

Ingredients

4 large Russet Burbank potatoes, or other floury potato (about 1 1/2 kg)
1 tbsp white vinegar
1 1/2 cups self-raising flour (plus 1/2 cup extra for dusting)
1 bottle beer (375ml), chilled
About 2L vegetable oil, for deep-frying salt, for seasoning
4 large flathead fillets (about 125g each)
salad greens, lemon wedges and tartare sauce, to serve

Steps:

For the chips

1. Peel the potatoes and cut into thick chips. Soak in cold water for 30 minutes.* Drain and transfer to a pot with two litres of fresh cold water and add the white vinegar. Bring to a low simmer, then reduce the heat and simmer for 20 minutes. Drain the chips and arrange on a baking tray. Dry the chips in a low oven (about 60C, fan-forced) for 30 minutes.

2. For the beer batter, combine 1 1/2 cups of flour with the beer and stir to combine to a thick batter. Don't mix the batter too much. A few lumps is fine. Rest in the fridge for at least 20 minutes.

3. Heat the oil to 200C and fry the chips in batches for three minutes each, allowing the oil to return to temperature between batches. Drain the chips on a wire rack or absorbent paper, uncovered for 20 minutes. You can freeze the chips at this point for frying later.

4. When ready to serve, fry the chips again at 200C for a further three minutes until golden brown. Toss the chips with plenty of salt and keep warm in the oven while you cook the fish.

* Soaking removes excess starch and stops the potato straws from sticking together and becoming gluggy when they are cooked.

For the fish

5. Reduce the heat of the oil to 180C. Dust the flathead fillets lightly with the reserved flour and dip into the batter. Shake off any excess batter and fry the fish for about four minutes until the batter is golden. Drain on a wire rack and season with salt.

6. Serve the fish and chips with wedges of lemon, tartare sauce and an undressed crisp green salad.

GORDON RAMSAY FISH AND CHIPS - HELL’S KITCHEN RECIPES

Gordon Ramsay Fish and Chips - Hell’s Kitchen Recipes image

The beer-battered cod and crunchy chips are a delightful combo when serviced together.

Provided by John Siracusa

Categories Main

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 20

Ingredients

4 6 oz. thick-cut cod fillets
1 C. 00 Zero flour for Batter
1 C. 00 Zero flour for dusting
1 C. Rice flour
2 Med egg beaten
6 oz. lager beer
6 oz. Soda water
1 tsp. baking powder
1 tsp. sugar
½ tbsp. Salt to taste
½ tbsp. Fresh ground black pepper
4 cups vegetable oil for deep fryer
1 ½ lb. Yukon Gold Potatoes
½ tbsp. Salt to taste
½ tbsp. Fresh ground black pepper
1 package 10 oz. frozen green peas
1/4 C. heavy cream
1 Tbsp. butter
1/2 tsp. salt
1/2 teaspoon freshly ground black pepper

Steps:

For Fish
For Chips
For Mushy Peas

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