Fish 'n' Chips

Everyone loves fish 'n' chips - it's a family favourite - especially when the fish is fresh.


  • 225grms self raising flour
  • 1 egg, lightly whisked
  • 375mls light beer, chilled
  • 6 baking potatoes, (russets) peeled
  • Vegetable oil, to deep fry
  • 8 white fish fillets, 120g each
  • Lemon wedges, to serve


Place flour in a bowl, add the egg and stir to combine. Gradually whisk in the beer to make a smooth batter, season with salt and pepper. Cover with cling film and place in the refrigerator for 30 minutes to rest.

Fill a large saucepan with vegetable oil to deep fry.

Cut potatoes into batons, finger size. Deep fry chips in batches for 5-6 minutes or until light golden, remove with slotted spoon onto a plate lined with paper towel, cool to room temperature.

Coat 2 pieces of fish, one at a time in batter, drain off excess.

Deep fry for 3-4 minutes or until golden brown and cooked, drain onto a plate lined with paper towel. Repeat in batches the remaining fish and batter.

Finish chips by deep frying for 2-3 minutes or until crispy, drain.

Serve fish and chips seasoned with salt  in a paper cone with lemon wedges to the side to serve

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  • Anthony Soons