Step into a classic British chippy experience. This is the great national staple, delivered with reverence. We use pristine, flaky white fish, swaddled in a batter made effervescent by the addition of cold beer, achieving a delicate, airy crust that avoids all heaviness.
The supporting cast is non-negotiable: substantial, fried chips—their exterior kissed with crunch—are essential. Complete the ritual with a side of creamy, sharp tartare and mushy peas. It's more than a meal; it's a generous, satisfying taste of heritage.
Ingredients
- 220ml Bottle of Beer
- 2 cups plain flour
- 1 tsp baking powder
- 4 tsp sea salt and ground black pepper
- 1/2 tsp Cayenne Pepper
- 1 tsp garlic powder
- 1 pound fresh Haddock Fillets cut into 1 inch -thick strips
- 350ml vegetable oil, for frying
- 2k Maris Piper Potatoes
- Tartare sauce
Instructions
- Make the batter in a bowl
- Keep some of the dry flour mix to dip first
- Season the cod with salt.
- Heat the oil in a large deep pan, a wok is ideal. The oil will start bubble slighly, drop in a tiny amount of batter, if this rises to the top, you're ready to fry.
- Dip, dip, fry: Dip each piece of fish in the flour mixture, then the beer batter, and then fry.
- Work in batches, and transfer the cooked fish to a paper towel-lined plate. (keep warm in an oven until ready)
- Cut half a bag of potatoes into chips, chunky or thin. These can be fried in the same oil as the fish. Cook for approximatelt 3-4 minutes, remove and rest on paper towel or wire rack to remove excess oil.
- Season with sea salt and sprinkle a touch of non brewed condiment (only available in chip shops)