Fish and Chips
A classic British deep-fried dish. Coating fish fillets in a beer batter fries them up extra crispy, with a subtle malty aroma that makes them even more savory. Serve with fries and a tangy tartar sauce for a simple yet impressive meal.
Ingredients
Fish & Batter
- Frozen fish fillets1 pack
- Frying batter mix3/4 cup
- BeerAbout 1 cup
- Curry powderA little
- Chili powderA little (optional)
- SaltA pinch
- Black pepperA pinch
- Cooking oilAs needed
- French friesAs needed
Tartar Sauce
- Mayonnaise3 tbsp
- Chopped picklesAbout 3
- Pickle juice3 tbsp
- Sugar1/2 tbsp
- Minced onion2 tbsp
- Lemon juiceA little
Directions
- 1
Thaw the frozen fish fillets and pat them thoroughly dry with paper towels. Season both sides evenly with salt, pepper, curry powder, and chili powder.
- 2
Lightly coat the seasoned fillets in dry frying batter mix, then shake off any excess.
- 3
Pour about 1 cup of beer into 3/4 cup of frying batter mix and stir quickly, leaving a few lumps. The trick to a crispy coating is not to overmix.
- 4
Coat the fillets evenly in the batter and fry in 170°C oil for about 3 minutes until golden, then drain. Lay French fries on a plate, top with the fried fish, and serve with a tartar sauce made from mayonnaise, chopped pickles, pickle juice, sugar, minced onion, and lemon juice.
Tips
Don't make the batter ahead of time — mix it quickly right before frying for a much crispier result.