Beer Batter Fish and Chips Recipe

This is a recipe for an easy and satisfying meal that you might have enjoyed from a takeaway or in a pub, but there's nothing quite like making it yourself. You can add more or less beer, depending on your taste.

Ingredients
4 170g (6oz) haddock fillets, defrosted

Oil for deep frying

Seasoned flour

115g (4oz) plain flour

Pinch of salt

2 15ml spoon (2 tbsp) oil

150ml (5fl oz) light beer

1 large egg white

6-8 large potatoes

Method
1. Preheat the oil to 180C/350F
2. For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water, drain and pat dry with a clean tea towel. Put the potatoes into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they're cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
3. Increase the heat of the fryer to 180C/350F.
4. Season the fish and dust lightly with flour; this enables the batter to stick to the fish.
5. To make the beer batter, sift the flour and a pinch of salt into a large bowl and whisk in the beer. Whisk the egg white and add to the mixture to give a thick batter, adding a little extra beer if it seems over-thick. It should be the consistency of very thick double cream and should coat the back of a wooden spoon. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot fat and cook for 8-10 minutes until golden and crispy.
6. Once the fish is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake off any excess fat and season with salt before serving with the crispy fish. If liked, you can serve with tinned mushy peas and bread and butter, for the authentic beer batter fish experience!

NUTRITIONAL VALUES PER PORTION (APPROX) 337 Kilocalories;
45g Protein; 7g Fat; 23g Carbohydrate; 1g Fibre