Beer-battered fish bites with chunky chips
- February 2011
- Serves 4
- Takes 15 minutes to make, 40-50 minutes to cook
An easy-to-make twist on classic fish and chips.
- 29.5g fat (2.9g saturated)
- 35.1g protein
- 64.8g carbs (1.6g sugars)
- 0.3g salt
- 600g floury potatoes such as maris piper, peeled and cut into even-size chunky chips
- 4 tbsp rapeseed or mild olive oil
- Vegetable oil for frying
- 200g plain flour
- 400ml good-quality ale
- 600g white fish, skinless, cut into chunks
- Lemon wedges and good-quality mayonnaise to serve
- Preheat the oven to 200°C/fan180°C/gas 6. Place the potatoes in pan of cold salted water, bring to the boil, then simmer for 2 minutes. Drain, return to the hot pan, then shake a little to fluff up the edges.
- Heat the oil in a roasting tin until very hot, then add the chips, toss well and roast in the oven for 30-40 minutes, turning occasionally.
- Meanwhile, sift the flour into a bowl and season with plenty of salt and pepper. Make a well in the centre, then gradually mix in the ale until it forms a batter with a thick coating consistency.
- Heat 10cm of vegetable oil to 180°C (or until a cube of bread browns in 60 seconds). Dip the fish in the batter, fry in batches for 3-4 minutes until golden brown, then drain on kitchen paper. Serve with the chunky chips, sprinkled with sea salt, along with lemon wedges and mayonnaise.
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