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Ale-battered fish and chunky chips recipe

Ale-battered fish and chunky chips recipe

3 ratings

Crispy battered fish, chunky chips and homemade tartare sauce, what's not to love? Serve with a good squeeze of lemon or vinegar, if you prefer. See method

  • Serves 4
  • 25 mins to prepare and 50 mins to cook
  • 778 calories / serving


  • 800g Maris Piper potatoes
  • approx 500ml sunflower oil, for frying
  • 4 x 120g fillets white fish, eg hake or haddock​
  • 200g plain flour​
  • 50g cornflour
  • 2 tsp baking powder
  • 250-300ml amber ale

For the tartar sauce

  • 3 tbsp mayonnaise
  • 3 tbsp half-fat crème fraîche
  • 4 large gherkins, finely chopped
  • 2 tbsp capers, finely chopped
  • 1 bunch parsley, finely chopped
  • 2 x 115g packs Tesco samphire
  • lemon wedges, to serve​ ​

Each serving contains

  • Energy

  • Fat

    32g 45%
  • Saturates

    4g 22%
  • Sugars

    5g 5%
  • Salt

    3g 51%

of the reference intake
Carbohydrate 90.3g Protein 32.7g Fibre 8.7g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Cut the potatoes (unpeeled) into 1.5-2cm chips. Transfer to a baking tray and toss with 2 tbsp of sunflower oil. Bake in the oven for 45-50 mins until golden and crisp, turning once after 25 mins.​ 
  2. Meanwhile, prepare the fish. Preheat the oil in a large pan to a medium heat. It's hot when the tip of a wooden spoon bubbles when dipped in the oil, or a thermometer reads 180-190°C.​ 
  3. While the oil is heating, season the fish well. In a large bowl, mix together the flour, cornflour, and baking powder. Slowly whisk in the ale until you have a thick batter the consistency of very thick cream – you may not need all of the ale.​ ​ 
  4. Dip the fish in the batter and allow the excess to drip off, then drop into the hot oil. Cook for around 3 mins per side until a deep golden colour. Repeat with the remaining fillets.​ 
  5. To make the tartar sauce, mix together all the ingredients, and season to taste. For the samphire, bring a small pan of water to the boil and blanch the samphire for 2-3 mins until just tender. Drain.​ 
  6. Serve the battered fish with the samphire, oven chips, tartar sauce and a wedge of lemon.​ ​

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