These delicious homemade Beer Battered Fish and Chips with Mushy Peas is the perfect treat. Serve with fresh lemon and tartar sauce. Delish!
Serves 6
750g potatoes, peeled
vegetable oil for deep frying
11/3 cups plain flour
½ tsp baking powder
11/3 cups cold beer
1 egg, whisked
5 ice cubes
1kg thick boneless white fish fillets, cut into fingers
2 cups frozen peas
20g butter
lemon wedges, to serve
How to make fish and chips
1 Preheat oven to 200˚C. Cut potatoes into 1.5cm-thick chips. Half fill a saucepan with oil and place over a medium-high heat. Heat to 190˚C (oil is ready when a cube of bread turns golden brown in 10 seconds). When hot, add ¼ of chips, cooking for 8-10 minutes or until golden. Transfer to a baking tray. Place in oven to keep warm. Cook remaining chips in batches and place in oven.
2 Place a wire rack over a baking tray. Sift flour, baking powder and 1 tsp salt into a large bowl. Whisk in beer and egg. Add 5 ice cubes. Return pan of oil to stove and place over a medium heat. Coat 4 fish fillets in batter and add to oil when hot. Cook for 2-3 minutes or until golden and crisp. Transfer to wire rack and place in oven. Repeat with remaining fish fillets.
3 Bring a saucepan of water to the boil. Add peas and cook for 2 minutes or until heated through. Drain. Add butter, salt and pepper. Roughly mash.
4 Serve fish and chips with mushy peas and lemon wedges.
For other fish and chip recipes, check out our favourite recipes here
