Classic English Fish and Chips with Yorkshire Beer Batter
Experience the authentic taste of the British seaside with this Classic English Fish and Chips recipe, passed down through generations. This beloved dish features succulent fish fillets, delicately battered in a crispy Yorkshire beer batter, served alongside perfectly golden chips. With roots tracing back to comfort food, this recipe takes me back to my childhood days spent in Hong Kong, where my mum would treat us to this hearty meal to evoke memories of home. The crispy batter contrasts beautifully with the fluffy fish, while the chips are golden and crispy on the outside, soft on the inside—ideal for dousing in malt vinegar. Pair it with pickled onions for that true British experience, and prepare yourself for an unforgettable meal that warms the soul.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
cod fish fillets or haddock fillets
4 (fresh, bones removed)
plain flour
6 ounces (for dredging and batter)
bicarbonate of soda
1 teaspoon (for batter)
British beer
8 fluid ounces (chilled, any type of Yorkshire beer)
lemon
1/2 (juiced)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
extra flour
enough for dredging (for dusting fish)
potatoes
3 lbs (peeled and chipped)
cooking fat or oil
as needed (for deep frying)
Instructions
1
1. Start by heating the cooking fat in a chip pan or automatic deep fat fryer to 190°C (374°F).
2
2. Peel the potatoes and chop them into thick, even-sized chips. Rinse in cold water and dry them thoroughly with a clean tea towel to remove moisture.
3
3. Carefully fry the chips in the hot oil for about 3 minutes until they are soft but not colored. Drain them well and let them rest on a wire rack.
4
4. Dredge each fish fillet in plain flour, ensuring they are well coated. This step is crucial for keeping the batter intact when frying.
5
5. While the chips are resting, prepare the beer batter. In a large mixing bowl, combine flour, bicarbonate of soda, salt, and pepper. Gradually whisk in the beer until you achieve a thick, smooth batter. For an added zing, stir in the lemon juice or a splash of malt vinegar.
6
6. Preheat your oven and line a tray to keep the cooked fish and chips warm.
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7. Adjust your fryer temperature to 160°C (320°F) for frying the fish. Dip each floured fish fillet into the batter, ensuring it is evenly coated, and gently lower it into the hot oil. Fry the fish in batches; each fillet will take about 6 to 10 minutes to cook until golden brown. Remove them with a slotted spoon and place them on the lined tray in the oven to keep warm.
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8. Once the fish are all cooked, turn the fryer heat back up to 190°C (374°F) and fry the chips again until they are golden and crisp, usually 4 to 6 additional minutes.
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9. Serve the fish and chips hot, sprinkled with salt and a generous dash of malt vinegar. For an authentic presentation, lay them on squares of greaseproof paper and wrap them in newspaper if desired.
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10. Complete your meal with a refreshing pint of beer, and enjoy your deliciously traditional feast!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of fish is recommended for this recipe?
Fresh cod or haddock fillets with the bones removed are the best choices for this classic dish.
What makes the batter special in this recipe?
The batter uses a combination of plain flour, bicarbonate of soda, and chilled Yorkshire beer for a light, crispy texture.
What temperature should the oil be for the initial chip fry?
The oil should be heated to 190°C (374°F) for the first stage of frying the chips.
Why do I need to rinse the chopped potatoes?
Rinsing the potatoes in cold water helps remove excess starch, which is essential for achieving a better fry.
How long do the chips fry in the first stage?
The chips should be fried for about 3 minutes until they are soft but not yet colored.
Why is dredging the fish in flour before battering important?
Dredging the fish in flour ensures the batter adheres properly and stays intact during the frying process.
What are the key ingredients for the beer batter?
The batter consists of plain flour, bicarbonate of soda, salt, pepper, and 8 fluid ounces of chilled British beer.
Can I add acidity to the batter?
Yes, you can stir in lemon juice or a splash of malt vinegar to give the batter an added zing.
What is the correct oil temperature for frying the fish?
The fryer temperature should be lowered to 160°C (320°F) when cooking the battered fish fillets.
How long does it take to cook the fish fillets?
Each fish fillet typically takes between 6 to 10 minutes to cook until it reaches a perfect golden brown.
Should I fry the fish all at once?
No, it is recommended to fry the fish in batches to maintain oil temperature and ensure even cooking.
How do I keep the fish warm while finishing the chips?
Place the cooked fish on a lined tray in a preheated oven to keep them warm and crispy.
What is the final step for the chips?
Increase the fryer heat back to 190°C (374°F) and fry the chips a second time for 4 to 6 minutes until golden and crisp.
What condiments are suggested for serving?
The dish is traditionally served with salt, a generous dash of malt vinegar, and optionally, pickled onions.
What is an authentic way to present this meal?
Lay the fish and chips on squares of greaseproof paper and wrap them in newspaper for a traditional British presentation.
How many pounds of potatoes are required?
This recipe requires 3 lbs of potatoes, peeled and chipped.
How much beer is used in the batter?
The recipe calls for 8 fluid ounces of chilled British beer, ideally a Yorkshire variety.
What is the texture of the chips?
The chips are designed to be golden and crispy on the outside while remaining soft and fluffy on the inside.
What type of flour is used?
Plain flour is used both for the batter mixture and for dredging the fish.
What is the role of bicarbonate of soda?
Bicarbonate of soda helps the batter to rise slightly and become airy and crunchy when fried.
How should the fish be prepared before cooking?
Ensure the fillets are fresh, bones are removed, and they are patted dry before dredging in flour.
Is there a recommended drink pairing?
A refreshing pint of beer is the perfect accompaniment to this traditional feast.
Why must the potatoes be dried thoroughly?
Removing moisture with a clean tea towel is essential to prevent splattering and ensure the chips become crisp.
What tools are needed for frying?
A chip pan or an automatic deep fat fryer along with a slotted spoon are required.
What is the inspiration for this recipe?
This recipe is inspired by family memories of home and the authentic taste of the British seaside.
How much bicarbonate of soda is needed?
The recipe specifies 1 teaspoon of bicarbonate of soda.
Can I use any type of oil?
You can use any suitable cooking fat or oil intended for deep frying.
How much flour is needed for the batter?
You will need 6 ounces of plain flour for the batter itself.
What seasonings are used for the batter?
The batter is seasoned with salt and black pepper to taste.
What are the common tags for this recipe?
Common tags include British cuisine, comfort food, seafood, and traditional recipes.