New Years Day! Obviously this New Years celebrations were very different for everyone, no big gatherings but we still managed to enjoy it together. Food is a huge focus for us when it’s an occasion, and we do love our roast dinners… but this year we went for a new favourite that we’ve recently perfected. We both adore fish, so doing our own Beer Battered fish was a game changer.
This is such a simple recipe, with items you almost definitely have in your pantry. So quick, so easy, and most important so much fun to make. We also made our own skin on chips and they were honestly the best fries I’ve had! Being in the kitchen together is so great and it really builds a connection between people, it’s very special.
In order for the timings to fit in with each other, it works best if you get started on the batter first, so it can rest in the fridge whilst you make the chips.
FOR THE BATTER
- 9 tbsp plain flour (you can also use self raising flour)
- 2 tbsp olive oil
- A bottle of beer
- Put the flour into a medium bowl and whisk lightly to ensure there are no lumps.
- Add in the oil and light incorporate.
- Begin adding the beer, little by little, and mix as you go. The end batter should be fairly runny but still have some texture.
- Once all combined and you have a silky batter, place in the fridge until ready to use.
FOR THE CHIPS.
- 6 large potatoes – we use Maris piper.
- Salt and pepper to season
- 1 tsp garlic granules
- Oil to cook in
- 20g butter, cut into small chunks
- Preheat the oven to 180C
- Cut your potatoes into your desired chip shape and place into a saucepan, washing off the starch is optional.
- Add just enough hot water to the saucepan with a little salt and bring to the boil, and simmer for 2-3 minutes. Ensure they DO NOT break apart easily.
- Place a good amount of oil into your baking tray and place in the oven to get hot.
- Once the oil is hot remove from the oven and carefully put your potato chips into the tray. Try to evenly coat each chip in the hot oil.
- Season to your tasting with the salt, pepper and garlic powder.
- Place the butter cubes onto the potatoes, evenly spaced out, and put the tray into the oven.
- Bake in the oven for 30-45 minutes, until cooked to how you like it. Make sure to keep tossing them at intervals so they cook Eve you.
COOKING THE FISH
Your batter should have rested in the fridge for at least half an hour if possible so is now ready to use.
You will need a lot of oil. Like. A lot.
We full our wok (as we don’t have a fryer) 3/4 full with either sunflower oil or frying oil, and heat it to a temperature of roughly 350F.
Take the fish you are using, we use haddock, and either cut into little pieces or keep whole, whatever you decide. Take the fish and place it in the batter and make sure it has a good even coating.
Carefully place the battered fish into the hot oil, and this is the waiting part, you simply wait until the batter is crispy and golden brown. When cooked, using a utensil that has gaps – so the oil can drain, place on a wire rack so the excess oil can continue to drain off.
To finish off we, also made tartar sauce.
- 2 tbsp gherkins
- 2 tbsp capers
- 1 shallot
- 1/4 lemon
- 180ml mayonnaise (I do this just by eye!)
- Salt and pepper to season
- Very simple, simple finely chop all the ingredients and place in a dish.
- Add in the juice of the lemon, and season to taste.
- Add in the mayonnaise, mix and serve!
And there you have such a wonderful dish, that’s so fun to make and doesn’t take up a lot of time.