Golden beer-battered fish with chips

Cooking cod, hake or haddock in a super-crispy batter made from sparkling water steams the fish so it’s really moist

Prep: 15 mins Cook: 40 mins Plus 30 minutes resting

More effort

Serves 2

  • kcal1040
  • fat43g
  • saturates6g
  • carbs120g
  • sugars3g
  • fibre6g
  • protein49g
  • salt1.16g
  • Ingredients

    50g plain flour
    50g cornflour
    1 tsp baking powder
    turmeric
    75ml lager beer
    75ml sparkling water
    about 1 litre sunflower oil
    400g fillet sustainable cod, hake or haddock
    750g potatoes
    2 tbsp plain flour
    2 tbsp sunflower oil

    Method

    1. Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

    2. Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

    3. To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see ‘goes well with’).