Ingredients
Scale
- 4 white fish fillets
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 4 large potatoes
- Salt to taste
- Vegetable oil for frying
Instructions
- Peel and cut the potatoes into thick chips.
- Heat oil in a deep fryer to 325°F (160°C). Fry the chips until soft but not browned. Drain on paper towels.
- Increase the oil temperature to 375°F (190°C).
- Mix flour, baking powder, and beer in a bowl to create the batter.
- Dip each fish fillet into the batter, ensuring it’s fully coated.
- Fry the battered fish in the hot oil until golden brown and crispy. Drain on paper towels.
- Re-fry the chips until golden and crispy. Drain and season with salt.
- Serve the fish and chips hot with your choice of sides.
Notes
- Ensure the oil is at the correct temperature for frying to avoid soggy fish and chips.
- Use a thermometer to check the oil temperature for best results.
- You can substitute beer with sparkling water if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg