Yorkshire Fish & Chips in Beer batter
Back in the day, many of our parents would have a chip-pan full of oil, waiting patiently for the next deep-fried thoughts your mum would have. It wouldn’t have had to wait long either, a couple of times of week it’d be sizzling with delicious wonder, creating crispy magic that exploded on the palate. They were happy days, shame they came with a public health warning. Fast forward to today, you’ll be hard-pressed to find the same pan. However, here at TOG24, we’re lovers of the chippy and beer, we’ve often thought of opening an Off Licence come Chip shop, but our minds are too busy making clothes fit for walking (to the chippy and the pub) therefore we’re sharing our beer-battered fish and chip recipe with you. We now use a wok for the pan side of things - it’s perfect.
So wok you waiting for, get crispy!
Pop to the super market and buy triple cooked oven chips, they’re decent.
Beer battered fish
(Enough for 4 medium pieces of cod/ haddock)
280g plain flour
Salt & pepper
- choose an oil with a high smoke point (extra light olive oil, soybean, sunflower, , and are all good choices with neutral flavour) Ensure you have enough in there to submerge your fish. You’re after heating it to around 190-200c
- Pour in the bottle of beer into a large bowl. Sift three-quarters of the flour into the bowl, whisking in gently until just combined. Whisk in the seasoning. Pat fish dry and season on both sides with salt and pepper.
- Coat the fish in the beer batter. Dredge the pieces of fish in remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4-5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven.
- Make sure you’re chips are ready at the same time.
- get your bread, add chips, some fish, ketch up or tartare sauce if you’re posh, salt & vinegar and eat, with eyes closed before grabbing your brew. Have it!
If you’re really pushing the boat out, make your own peas:
300g (11 oz) frozen peas
4 tablespoons double cream
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Prep: 5 min › Cook:10min › Ready in:15min
Bring a shallow pot of lightly salted water to the boil over medium high heat. Add frozen peas, and cook for 3 minutes, or until tender.
Drain peas, and transfer to a blender or large food processor. Add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.
For extra coastal atmosphere here are some serving suggestions: