Recipe — 45 minutes · serves 4 · Moderate
Classic Fish and Chips with Beer Batter
Haddock loins in a shattering beer batter, with the tartar sauce we sell at the counter.
Buy the fish for this recipe
Ingredients
- —700 g haddock loins or cod, cut into 4 pieces
- —150 g all-purpose flour, plus extra for dusting
- —50 g cornstarch
- —1 tsp baking powder
- —330 ml cold lager
- —Neutral oil for frying
- —Tartar sauce and malt vinegar, to serve
Method
- 01
Heat the oil to 180°C. Pat the fish very dry and dust lightly in plain flour.
- 02
Whisk the flour, cornstarch, baking powder and a big pinch of salt, then pour in the cold beer. Leave it lumpy.
- 03
Dip one piece at a time and lower it into the oil away from you, holding the tail for two seconds so it sets straight.
- 04
Fry 6–7 minutes until deep gold. Fry in two batches so the oil stays hot.
- 05
Drain on a rack, not paper, and salt straight away. Serve with tartar sauce.
From the counter: Cold batter plus hot oil is the whole trick. Mix the batter last, right before frying.