Beer battered fish & chips
Some recipes are simple, but incredibly delicious. This is one of them! With a simple beer-based batter, you make the very best fish for fish & chips. And yes, of course, you can also make battered cod or kibbeling with this. The important thing is that you have good quality white fish and coat it in the special beer batter. Ready? Set… go!
Ingredients (4p.)
- 600 g cod (or other white fish), cut into 4 pieces
- 4 potatoes, cut into fries
SEIZURE
- 250 gr flour
- 1 can of beer (330 ml)
- cornstarch for dusting
- 2 the The Original © spice mix
(or use spices of your choice) - 1 tl baking powder
TARTAR SAUCE
- 5 tbsp mayonnaise
- 1/4 cup pickles, chopped
- 1 tbsp capers, finely chopped
- 1/2 lemon, juice and zest
- 1 tbsp dill, chopped
Preparation of fish & chips
Tartar sauce: Mix all the ingredients for the tartar sauce in a bowl and set aside until you are ready to serve the fish & chips.
Pat the fish pieces dry. Then sprinkle them with a little salt and coat the fish in some cornstarch. Tap excess starch from the fish and set the fish aside for a while.
Heat a pan with oil to 180°C. Fry the fries until golden brown, remove from the oil and sprinkle with some salt. Or you can just make frozen fries if you want a quick option.
Batter: Mix the flour, baking powder, and “The Original” spices in a bowl. Pour in the beer and whisk until smooth.
Dip the fish in the batter to coat it evenly and carefully drop it into the hot oil (watch your fingers!).
Fry the fish pieces for 5-6 minutes or until golden brown and done. Serve the fish & chips with the tartar sauce. Enjoy your meal!
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Tips / comments
This recipe is for 4 portions of fish & chips. Do you need more or less? Then you can easily halve or double the recipe.
