Beer-battered fish
HB-12815 · Hand-built original
Thick white fish fillets in a light, crisp ale batter, deep-fried until golden and served with chips — flaky inside, shatteringly crisp outside.
Main course1 hrServes 4216 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: cornflour
Servings:4quantities adjust to match
Ingredients
- 2½ oz cornflour
- 7¼ oz plain flour
- 1 tsp fine sea salt
- 11½ fl oz real ale
- 2 tbsp white wine vinegar
- Sunflower oil, for deep frying
- 4 tbsp plain flour
- ½ tsp fine sea salt
- 4 x 7¼ oz thick white fish fillets, such as haddock or whiting
- Chips, to serve
Method
- Mix the cornflour, plain flour, and salt in a large bowl, make a well in the centre, and whisk in the ale and vinegar to a smooth batter with the consistency of double cream.
- Heat a deep, heavy-bottomed saucepan half-full of sunflower oil to 350°F, taking care never to leave the hot oil unattended.
- Put the 4 tablespoons of flour in a large food bag with the ½ teaspoon of salt and shake each fish fillet in it, one at a time, until coated in the seasoned flour.
- Stir the batter well, dip a floured fillet into it until thoroughly coated, lift it out with tongs, and lower it gently into the hot oil.
- Fry two fillets at a time for 5 to 6 minutes until golden-brown and crisp, making sure the batter does not brown before the fish cooks, then drain them on kitchen paper on a plate.
- Reheat the oil and fry the remaining two fillets in exactly the same way, and serve the fish with freshly cooked chips.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
216 kcalCalories
6.1 gProtein
45 gCarbs
0.6 gFat
0.1 gSaturates
1.6 gFibre
0.2 gSugars
874 mgSodium
0 mgCholesterol
66 mgPotassium
10 mgCalcium
2.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data