Beer-battered fish and triple-cooked chips
- Serves 4
- Hands-on time 45min, frying time 1 hour, plus chilling and resting
Debbie Major’s ultimate British seaside treat is bought to the table with her brilliant fish and chips recipe served with mushy peas and tartare sauce.
Per serving fish, chips and peas
946kcals, 26.8g fat (5.8g saturated), 54.8g protein, 119.5g (6.9g sugars), 2.3g salt, 15.8g fibre
Per tablespoon of tartare
67kcals, 7.3g fat (1.1g saturated), 0.2g protein, 0.3g carbs (0.2g sugars), 2.3g salt, 0.1g fibre
If using flat fish fillets, choose lemon sole, plaice or flounder.
Debbie says: “Whisk the batter before you dip in each batch of fish. This will create bubbles, which will help give a crisp coating. When all the fish is cooked, drizzle the rest of the batter into the hot oil and fry until crisp and golden – these were my favourite bits from the fish and chip shop when I was a child.”
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