Real English Fish And Chips - With Beer Batter Recipe

How to make it

---

• 1. Heat oil in a pot, wok or deep fat fryer to 375 F (190°C.). See Photo
• 2. Peel the potatoes and cut into chips. Rinse and dry thoroughly.
• 3. Fry chips for about 3 minutes until soft but NOT colored.
• 4. Drain and shake well and set to one side.
• 5. Put some flour onto a plate. Dredge the Cod fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when the fish is fried! Leave the fish fillets in the flour whilst you make the batter.
• 6. Some people say you should make the batter at least one hour before, I can’t tell any difference. Make it before if it is convenient or now!
• 7. Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl.
• 8. Add the beer gradually, until you have a thick, coating type batter. Drink any beer that’s left!
• 9. Whisk batter thoroughly until it is smooth and there are no lumps. See Photo
• 10. Add the lemon juice or a splash of malt vinegar if desired. Mix thoroughly again.
• 11. Have your plates, newspaper or whatever ready for serving!
• 12. Adjust the cooking oil temp to 325 F. (160°C.).
• 13. 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. See Photo
• 14. As soon as it has crisped up and sets, add your other fillets one at a time, taking out the first ones as they cook, about 6 to 10 minutes, depending on the thickness See Photo. Turn if necessary.
• 15. Place onto a tray and keep warm in the oven.
• 16. Turn up the heat setting to 190°C again and cook your chips until golden and crisp. See Photo
• 17. Serve on plates or newspaper with salt, lemon wedges & vinegar! See Photo
• If you just have to have mayo or Tartar sauce, go for it. I don’t use it unless I’m forced to eat, dry a buggery, tuna fish and chips. With Cod you just need lemon juice and Malt vinegar.