Description

Gather your friends and family to enjoy this delightful classic! Golden Ale-Battered Fish and Crispy Chips is a timeless favorite that never goes out of style. The fish is coated in a light, crispy golden ale batter, paired perfectly with thick, golden fries. Whether for a cozy night in or a festive gathering, this dish is sure to please everyone at the table.

Ingredients

• For the Fish:
• 1 lb white fish fillets (cod, haddock, or your favorite)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup golden ale (beer)
• Oil for frying
• For the Chips:
• 4 large russet potatoes, peeled and cut into thick strips
• 2 tablespoons olive oil
• Salt, to taste
• Optional Accompaniments:
• Tartar sauce
• Lemon wedges

Preparation Method

Prepare the Chips:
Preheat your oven to 425°F (220°C). Toss the potato strips with olive oil and a generous pinch of salt. Spread them out on a baking sheet in a single layer to ensure even cooking. Bake for 25-30 minutes, flipping halfway through, until the chips are golden brown and crispy. Keep them warm in the oven while preparing the fish.

Prepare the Batter:
In a mixing bowl, combine the flour, baking powder, salt, and black pepper. Gradually whisk in the golden ale until the batter is smooth and thick, resembling pancake batter. Let the batter rest for a few minutes to ensure a light and airy texture.

Batter the Fish:
Pat the fish fillets dry with paper towels to help the batter adhere. Dip each fillet into the batter, ensuring it’s fully coated, and allow any excess batter to drip off before frying.

Fry the Fish:
Heat oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). To test if the oil is ready, drop a small amount of batter into the oil—it should sizzle and float. Carefully lower the battered fish fillets into the hot oil, frying in batches to avoid overcrowding. Cook until golden brown and crispy, about 4-5 minutes per side. Remove the fish with a slotted spoon and drain on paper towels.

Serve:
Arrange the golden ale-battered fish and crispy chips on a serving platter. Add a side of tartar sauce and lemon wedges for extra flavor. Serve immediately to enjoy the best texture and flavor.

Tips and Conclusion

Oil Temperature: Maintain the oil temperature between 350°F and 375°F for optimal crispiness. Too low, and the fish will absorb excess oil; too high, and it may burn.

Cutting the Potatoes: Aim for even-sized strips to ensure consistent cooking.

Batter Variations: For a gluten-free option, use a gluten-free flour blend and a gluten-free beer.

Oil Temperature: Maintain the oil temperature between 350°F and 375°F for optimal crispiness. Too low, and the fish will absorb excess oil; too high, and it may burn.

Cutting the Potatoes: Aim for even-sized strips to ensure consistent cooking.

Batter Variations: For a gluten-free option, use a gluten-free flour blend and a gluten-free beer.