Beer-battered fish bites with chunky chips

Beer-battered fish bites with chunky chips
  • Serves icon Serves 4
  • Time icon Takes 15 minutes to make, 40-50 minutes to cook

An easy-to-make twist on classic fish and chips.

Nutrition: per serving

Calories
650kcals
Fat
29.5g fat (2.9g saturated)
Protein
35.1g protein
Carbohydrates
64.8g carbs (1.6g sugars)
Salt
0.3g salt
Calories
650kcals
Fat
29.5g fat (2.9g saturated)
Protein
35.1g protein
Carbohydrates
64.8g carbs (1.6g sugars)
Salt
0.3g salt

 

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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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