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Ale-battered fish and chunky chips recipe

1 rating

Crispy battered fish, chunky chips and homemade tartare sauce, what's not to love? The malty flavour of Doom Bar works brilliantly in the fish batter and complements the dish. 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

Ingredients

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 Doom Bar

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

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Each serving contains

Energy
3265kj
778kcal 39%
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

Perfect pairing...

Named after the infamous sandbank in Cornwall, Doom Bar is an amber ale that has a perfect balance between malt sweetness and hop bitterness. It pairs nicely with everything from seafood, white fish and pork to a Sunday Roast.

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Method

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.
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.
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 Doom Bar until you have a thick batter the consistency of very thick cream – you may not need all of the ale.
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.
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.
Serve the battered fish with the samphire, oven chips, tartar sauce and a wedge of lemon.

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