Ale-battered fish and chunky chips recipe

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

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 amber ale
For the tartar sauce
3 tbsp mayonnaise
3 tbsp half-fat crème fraiche
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​ ​

Method:

Step 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.​

Step 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.​

Step 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.​ ​

Step 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.​

Step 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.​

Serve the battered fish with the samphire, oven chips, tartar sauce and a wedge of lemon.​ ​