Ingredients (4 servings)
- 1 1/3 lbswhite fish fillets, cod or haddock
- 1.77 lbslarge potatoes, cut into thick chips
- 7.14 ozplain flour
- 1.79 ozcornstarch
- 2 tspbaking powder
- 1.27 cupscold beer
- 1 tspsalt
- 2.11 quartsvegetable oilfor deep frying
- 7.14 ozfrozen peas
- 1.07 ozbutter
- 1 tbspmint, fresh, chopped
- 1/2 tspsalt
- 2.03 fl ozmalt vinegar
- 4 pieceslemon wedges
Instructions
- 1
Cut potatoes into thick chips and soak in cold water for 30 minutes.
30min - 2
Heat oil to 140°C and par-fry chips for 5 minutes. Remove and drain.
8min - 3
Make batter: whisk flour, cornstarch, baking powder, and salt with cold beer.
5min - 4
Increase oil temperature to 180°C.
5min - 5
Coat fish in flour, then batter, and fry for 5-7 minutes until golden.
8min - 6
Return chips to oil and fry until golden and crispy, about 4 minutes.
5min - 7
Make mushy peas: cook peas with butter, mint, and salt until soft and mashed.
8min - 8
Serve immediately with malt vinegar and lemon wedges.
3min
Frequently Asked Questions
Everything you need to know about making British Fish and Chips
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