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Real English Fish and Chips With Yorkshire Beer Batter

Ingredients:

  • 4cod fish fillets or 4 haddock fillets
  • 6ounces plain flour
  • 1teaspoon bicarbonate of soda
  • 1(8 fluid ounce) bottlebritish beer, Small
  • 1⁄2lemon, juice of
  • salt & pepper
  • extra flour
  • 3lbs potatoes, peeled & chipped
  • good quality cooking fat or oil

Directions:

  • Heat fat up in a chip pan or automatic deep fat fryer – mine has a chip setting which is 190°C.
  • Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
  • Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
  • Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
  • 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. Add the beer gradually, 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 fat immediately. As soon as it has crisped up and set, 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. Place onto 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.
  • Serve on plates or newspaper with salt & vinegar!
  • All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
  • This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.

Reviews:

  • Sandwichbag

    This is the best Fish and Chip recipe that I have ever made. Just like the ones you get in England. I am passing this recipe on to my Mom who will love it also.

  • Hardryv

    Excellent batter!! I have made this a number of times using it to batter both fish and chicken. Turns out perfect everytime and is delicious. Thanks French Tart. PS. For those of you that do not know, when food is deep fried in a batter it will remain cooking when taken out of the fryer, turning the batter 2 shades darker, keep this in mind so you do not overcook or burn it

  • eljaybe

    18 months of living in Thailand and one thing I realy missed was a good plate of fish and chips, it was a regular thing in Blighty.
    Anyway this recipe fitted the bill nicely. I used tempura flour and a local Thai lager for the batter, and Dory made an acceptable alternative to cod or Haddock, (don’t tell Nemo). Im a very happy and full man. Thanks. “Highly recommended”

  • Dominus69

    Excellent recipe, just like the fish and chips I loved as a boy. For those that found the recipe “bland” it is worth noting that this is an authentic recipe. You can of course change it as you like but real English fish and chips don’t have a lot of spices and seasonings – that’s what the malt vinegar is for! Furthermore, putting tartar sauce on proper fish and chips is tantamount to blasphemy. You may as well just pick up a box of Gorton’s fish sticks from the supermarket if you’re going to do that.

  • Dan in Raleigh, NC

    Excellent! Very easy recipe with a light, crisp batter. I used Tilapia as my fish & used a Heffen Weisse beer (closer to 10 ounces). I used a plain old Idaho potato, but initially put my potato wedges in ice water before putting them in for their first frying. The “chips” turned out great as well. For those of us in the States, 6 ounces of flour is roughly 1 1/3 cups, 190 C = 374 F, and 160 C = 320 F….

  • edilbert_0119

    No wonder you still keep this recipe for more than 50 years! It was superb. Thank you for sharing this fine and real british fish and chips!

  • Dawnab

    Perfection! Exactly what I was craving, great batter that stuck to the cod. I went easy on the salt in the batter thinking I would salt when done frying, but it does need it in the batter as stated in the recipe. I’ll have trouble keeping hubby from begging for this again tonight, LOL, thanks for a keeper.

  • CJAY

    I loved this recipe! The batter was so perfect. The fish was slightly crunchy but melted in my mouth as I enjoyed every bite. The fries were just wonderful. I had homemade tartar sauce and lemon wedges to go with it. This is a definite keeper! Thanks for sharing. Made for ZWT 6.

  • Michelle Figueroa

    My husband has been looking for the perfect beer batter recipe and this is definitely it. We didn’t make the chips….only the fish. We intended to make baked fish and at the last minute we decided we wanted it fried. We chose this one and are very happy we did. Thank you so much!

  • ElvisPresley99

    Fantastic! Used a Murphys stout for the beer. And it was delish! Golden Brown, and flaky. I cooked the fish (cod) about 8 minutes, which seemed to be perfect, as I had some fairly decent sized fillets.

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