Beer Battered British Fish & Chips
A classic British dish featuring beer-battered fish, oven-baked chips, and semi-mushy peas.
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- •2 Haddock filletsor any sustainable white fish
- •3 Potatoeslarge, for chips
- •300 g Plain flour
- •500 ml Beerlager
- •Sunflower oilfor drizzling and frying
- •Frozen peas
- •Buttergenerous knob
- •1 tsp Mintchopped
- •1 tsp Dill(optional)chopped
- •Saltto taste
- •Black pepperto taste
- 1
Peel and chop potatoes into thick chips. Rinse to remove excess starch.
5 min
- 2
Boil chips in salted water for 5 minutes until edges are cooked. Drain.
5 min
- 3
Preheat oven to gas mark 6. Place chips on a lined baking tray, drizzle with oil, season with salt and pepper. Bake for 30-40 minutes, turning halfway.
40 min
- 4
Mix flour and beer to make batter. Season with salt and pepper. Refrigerate.
5 min
- 5
Heat oil to 180-190°C. Coat fish in flour, then batter. Fry for 5-8 minutes until golden brown.
8 min
- 6
Cook peas in water for 2 minutes. Drain, add butter, mint, dill, salt, and pepper. Lightly mash.
5 min
- 7
Serve fish with chips and peas. Add tartar sauce and sea salt if desired.
5 min
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Pizza
Any style of pizza