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Beer Battered Fish & Chips

Beer Battered Fish & Chips


In the recent edition of Gastro Magazine, ours friends at Whiting & Hammond recently shared their search for perfect fish and chips.  We are spreading the word of this fantastic version of Beer Battered Fish and Chips from Executive Chef  James Palmer Rosser (it's one of the most popular dishes at Whiting & Hammond pubs!) 

Download the PDF for the full recipe, but also to read more about the importance of using sustainable fish and where Whiting & Hammond source theirs.  You can also access all the content of the latest issue of Gastro Magazine here.

Serves 4-6 

Preparation time: 3 hours (to allow for cooling) 

Cooking time: 1O minutes

Beer Battered Fish & Chips

Ingredients

  • 200g self raising flour
  • 15g fresh yeast
  • 200ml beer
  • 200ml soda water
  • 1 splash vinegar
  • 4-6 cod fillets
  • salt & pepper
  • 1-1.8kg Maris Piper potatoes

Method

  • For the batter:
    Sieve the flour into a large mixing bowl and using a whisk, make a well in the middle. Dissolve the yeast in the beer and add the soda water and the vinegar. Slowly add the beer mixture into the centre of the flour, continually whisking until all the flour and beer has been whisked in.
  • For the cod:
    Pin bone the cod with some fish tweezers to ensure that you have taken all the bones from the centre line and belly of the cod fillets. Season the cod with salt and pepper and lightly covered with flour, tapping off any excess. You can use rice flour if you prefer.
  • Dip the seasoned cod into your batter mix and carefully place into a deep fat fryer, making sure to safely move it away from you rather than towards. Cook at 180°C for eight to ten minutes or until the batter is golden-brown (we use rapeseed oil). Once it's done, carefully lift out and place onto either a cooling rack or a clean cloth to drain off any excess oil.
  • For the chips:
    Depending on how many you intend to serve, 250 to 300 grams of potatoes per person is usually enough. Wash and peel the potatoes and cut into 2cm chips. Bring to the boil in well-seasoned water and, one it has come up to a light boil, carefully lift out the chips and place flat on a tray to cool (this can be done hours before needed, if not the day before).
  • When required, gently run a fork along the chips on all sides - this will help them become crispy. Blanch in the fryer at 150°C until the potato is cooked and again place flat on a tray to cool. Add the chips back to the fryer and cook until golden brown and crispy. Shake off any oil and season with sea salt.
Download as a PDF