About this recipe:This is a classic recipe for fish and chips, save for the addition of beer! It makes the batter especially crisp and delicious. Make sure your oil is hot by testing it with a chip first, and take care not to overcrowd the pan.
125g plain flour, plus extra for dusting
4 potatoes, peeled and cut into chips or wedges
2 skinless, boneless fish fillets, cut into large pieces
vegetable oil for frying
8 tablespoons mayonnaise
2 tablespoons soured cream
2 gherkins, finely chopped
1 tablespoons capers, rinsed and finely chopped
1 tablespoons finely chopped fresh dill
salt and pepper to taste
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Method Prep:10min › Cook:10min › Ready in:20min
To make the tartare sauce: In a small bowl combine all ingredients. Stir to combine, then season to taste.
To make the batter: Sift flour in large bowl. Make a well in centre of flour. Gradually whisk in beer until batter is smooth or use a hand blender if preferred. Set aside.
Heat oil in a large pan. Dust each piece of fish and potato in plain flour and dip into batter mixture and deep fry in small batches for 5-10 minutes.
Remove and drain on kitchen paper. Serve with lemon wedges and tartare sauce.
Brilliant , made this tonight for dinner and the fish was divine , I did add a teaspoon of salt to the batter , I found it didnt need much longer than 4/5 minutes though , depends on size of fish , all in all a lovely recipe! - 01 May 2012