Black Sheep, Best Bitter battered fish and chips
Author: Black Sheep Brewery
Ingredients
- 4 haddock fillets, approx 125g each
- cooking fat for your chips
- vegetable oil
- 170g plain flour plus extra
- for dusting
- 1 tsp bicarbonate of soda
- salt and pepper
- 550ml Black Sheep Best Bitter
- or Golden Sheep ale
- juice from ½ lemon
- 450g peeled and chipped potatoes
Method
- Heat the fat in a chip pan or a deep fat fryer.
- Peel the potatoes and cut into large, thick chips.
- Then rinse and dry using kitchen towel.
- Fry the chips in the oil until soft but not coloured - about 3 mins.
- Drain and shake the chips well and set to one side.
- Put some flour onto a plate and coat the fish fillets thoroughly.
- To make the batter, put the flour, bicarbonate of soda, salt and pepper into a bowl then gradually add the bitter.
- Stop when you have a thick coating of batter.
- Whisk until smooth and add the lemon juice, then mix again thoroughly.
- Take one fillet of haddock at a time, holding it by its end and swirling it around the batter until it has a good coating, then plunge it into the hot fat immediately.
- As soon as the first fillet has started to crisp, add the rest one at a time, taking out the first ones as they cook.
- This should take 6-10 mins depending on thickness of fillet.
- Place on a baking tray and keep warm in the oven.
- While the fish is in the oven, add your chips to the hot fat again and cook until crisp and golden.
