Beer-Battered Fish

Crispy ale-battered white fish fillets deep-fried until golden-brown and served with freshly cooked chips.

Fish Seafood Main Course British Fried

Estimated Nutrition

Calories

782.2

kcal / serving

3128.8 kcal total

Carbs

67g

per serving

268 g total

Fat

34g

per serving

136 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

For the batter

CondimentsSauces

tbsp

White Wine Vinegar

For the batter

GrainsCereals

200

Plain Flour

For the batter

tbsp

Plain Flour

For coating

Liquids

330

Real Ale

For the batter

NutsSeeds

tsp

Sea Salt

Fine; for the batter

0.5

tsp

Sea Salt

Fine; for seasoning the coating

OilsFats

500

Sunflower Oil

For deep frying

Seafood

piece

White Fish Fillets

Thick fillets such as haddock or whiting, 200g each

Vegetables

portion

Chips

Freshly cooked to serve

Method

Mix cornflour, plain flour, and salt in a large bowl.

Whisk in the ale and vinegar until the batter reaches a smooth double cream consistency.

Heat sunflower oil in a deep saucepan to 180°C.

Season flour with salt in a food bag and coat each fish fillet thoroughly.

Dip a floured fillet into the batter and gently lower it into the 180°C oil.

Fry two fillets at a time for 5-6 minutes until golden-brown and crisp.

Drain the cooked fish on kitchen paper and repeat with the remaining fillets.

Serve the hot fish immediately with freshly cooked chips.