• April 30, 2020

Ep. 5: Cooking With Beer – Fish & Chips

Ep. 5: Cooking With Beer – Fish & Chips

1024 728 Tristan Weedmark
Give the mushy peas a try!

We can’t think of a better combination than beer-battered fish and chips enjoyed with a frosty pint on a warm, sunny day. With warmer temperatures on the horizon, we developed this easy to make, and delicious to eat, Astrolabe IPA-battered fish and chip recipe for episode five of Cooking with Beer with Chris! Tuck into this tasty treat.

Fish
50 g Plain Flour
50 g Cornflour
1 tsp Baking Powder 
1 Tbsp Turmeric – Optional
150 mL Astrolabe IPA
400 g Fillet Sustainable Fish. We used haddock.

Chips
750 g Potatoes
2 Tbsp Plain Flour
2 tbsp Sunflower Oil
S & P to taste

Method
Combine flour, cornflour, baking powder and turmeric in a large bowl, season with S & P to taste. Gradually pour the beer and water into the bowl, stirring until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

Heat oven to 400 F. Chop potatoes into 1 cm thick chips. Tip chips onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 minutes, turning occasionally, until the chips are golden and crisp.

To fry the fish, heat 3-4 cm of oil in a deep saucepan/frying pan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with paper towel, and coat with flour and S & P. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 4-5 mins per side until golden and crisp. Using a large slotted spoon, lift out the fish, drain on paper towel.

Check out the video on IGTV or Facebook!