Fish and chips
A British classic, battered fish fillets are deep fried until golden and served with potato chips (a.k.a. French fries). Make the batter with dark beer for richer flavor and lighter crust.
Servings 3 people
Ingredients
Fish
- 6 fish fillets about 600 grams / 1.3 pounds total weight (tilapia is used here)
- herb salt (or substitute plain salt and pepper)
To fry
- 2 to 3 cups cooking oil
- ⅓ cup all-purpose flour
- ⅓ cup potato starch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup dark beer
To serve
- chips (fried potato wedges or substitute French fries)
- vinegar or lemon wedges
- lemon pepper seasoning (optional)
Instructions
Season the fish fillets
- Place the fish fillets between stacks of paper towels and press to remove surface moisture.
- Sprinkle both sides of the fish fillets with salt and pepper.
- Leave to marinate in the fridge.
Flour, dip in batter and fry the fish
- In a large frying pan, heat enough cooking oil to reach a depth of at least three inches.
- Take the fish out of the fridge.
- Whisk together the flour and potato starch.
- Take one-fourth cup of the flour-starch mixture and set aside.
- To the remaining flour-starch mixture, add the baking powder, salt and dark beer. Stir until smooth.
- Coat each fish fillet with the reserved flour-starch mixture.
- Dip each fish fillet in the batter and slide into the hot oil and cook until a deep golden crust forms (do this in batches if your pan is not very large).
- Rest the fried fish fillets on a rack.
Serve your fish and chips
- Place the fish and chips on plates.
- Optionally, sprinkle the fish with lemon pepper seasoning.
- Serve with vinegar or lemon wedges on the side.
