Beer Battered Fish and Chips Recipe
This beer battered fish and chips recipe makes the classic fish and chips that is an iconic dish for British, Australian and New Zealanders – so iconic that there is a national fish and chips day in the UK that's celebrated on 4 September, which is FryDay. Get it?! For us it's just an excuse to eat fish and chips and share our recipe for the best beer battered fish and chips.
Servings: 2 people
Calories: 2736kcal
Ingredients
- 400 g whitefish fillet cut into 4 pieces, patted dry on paper towels
- 500-1,000 ml peanut oil or similar vegetable oil
Batter Mix
- 90 g rice flour
- 40 g self-raising flour
- 10 g cornstarch
- 2 g baking powder
- 80 ml gin
- 10 g honey
- 90 ml lager beer
- 50 ml dark beer
Instructions
- Preheat the oil to 180°C (355°F). Prepare an oven tray with a cooling rack lined with paper towels.
- For the batter, combine the flours, cornstarch and baking powder in a large bowl. Mix the gin and the honey in a cup and add to the bowl. Whisk the mixture together. When ready, add the cold beer and whisk.
- Have a plate with a layer of rice flour ready to lightly dust the fish fillets.
- With the fillets having been patted dry, dust a fillet in the rice flour and shake off the excess before immediately coating in the batter mixture.
- Let it drip for a second and add to the deep fryer. Check the colour of the bottom of the fillet after 1 minute. If it’s golden brown flip the fillet over and cook for another minute. If it’s not yet golden, wait another 30 seconds before flipping.
- Drain the cooked fillets on the paper towel lined tray, season and serve with fries, tartare sauce, lemon or lime wedges and dill pickles.
Nutrition
Calories: 2736kcal | Carbohydrates: 69g | Protein: 46g | Fat: 255g | Saturated Fat: 44g | Cholesterol: 100mg | Sodium: 219mg | Potassium: 824mg | Fiber: 2g | Sugar: 5g | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg