Chunky, flakey white fish coated in the ultimate crisp golden batter.
Fish and chips is one of the best suppers. You might think deep frying your own fish is too much hassle. But actually it's cheap, easy and the results are fantastic. You can fry any chunky white fish here - cod, haddock, bass or pollock, for example. Cod is the most popular white fish in the UK, followed by haddock, but pollock is slowly becoming more popular. It's a great choice if you're on a budget. You can cut down the amount of alcohol in this recipe (or get rid of it completely) by replacing some or all of the beer with fizzy water. It's the bubbles that create the light, crisp finish in the batter.
This recipe is part of our cheap family meals (opens in new tab) collection – under £1 a head
- 115g plain flour
- 1 tsp baking powder
- 1 tsp salt
- 150ml beer, light ale or lager, chilled
- Sunflower or groundnut oil for deep frying
- 4 x 175g white fish fillets, lightly coated in seasoned flour
- 150ml sparkling water, instead of beer
- Sift the flour and baking powder into a bowl and stir in the salt. Make a well in the centre and gradually whisk in the beer (or sparkling water) to make a smooth and thick batter – it should be the consistency of double cream.
- Heat the oil in a large deep pan or deep fat fryer to 180°C/350°F. Dip two of the fillets in the batter to coat then gently lower into the hot oil. Fry for 6-7 mins until the batter is crisp and golden brown. Drain thoroughly on kitchen paper and keep warm while frying the remaining fish fillets.
Top tips for making beer-battered fish
Make sure the oil reaches the correct temperature before adding the fish– too hot and the batter will brown but the fish won’t be cooked through, not hot enough and the batter will soak up too much oil and be greasy and soggy. Don't forget to make sure you dispose of the cooking oil correctly after trying this recipe at home!
Choose low calorie beer (opens in new tab) to lower the calorie count slightly.
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