Alderney Ale-battered Fish And Chips
Alderney Ale-Battered Fish and Chips is a classic dish from the Channel Islands, featuring crispy beer-battered fish served with chunky chips. This recipe is a delicious and comforting meal that is perfect for a cozy night in.
Ingredients
- 4 fillets of white fish (such as cod or haddock)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup Alderney ale (or any other pale ale)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large potatoes, cut into chunky chips
- Vegetable oil, for frying
- Salt, to taste
- Malt vinegar, for serving
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- Slowly pour in the ale while whisking to create a smooth batter. Let the batter rest for 10 minutes.
- Heat the vegetable oil in a large, deep pan over medium-high heat until it reaches 375°F (190°C).
- Dip each fish fillet into the batter, allowing any excess to drip off, then carefully place it in the hot oil. Fry the fish for 4-5 minutes, turning once, until golden and crispy. Remove the fish from the oil and place it on a paper towel-lined plate to drain.
- While the fish is frying, parboil the chunky chips for 5 minutes, then drain and pat them dry with paper towels.
- Once the fish is done, increase the heat of the oil to 375°F (190°C) and carefully add the chips in batches. Fry the chips for 3-4 minutes until golden and crispy. Remove the chips from the oil and place them on a paper towel-lined plate to drain. Sprinkle with salt.
- Serve the Alderney Ale-Battered Fish and Chips with malt vinegar and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450
- Carbohydrates
- 35g
- Protein
- 25g
- Fat
- 20g
Supplies
Large bowl Whisk Deep pan for frying Slotted spoon Paper towels
Tools
Frying thermometer
Serving suggestions
Serving Suggestions: Serve with a side of mushy peas or a fresh green salad.
Tips & tricks
Tips: Make sure the oil is hot enough before adding the fish and chips to ensure a crispy texture.
Cost
$15