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Beer battered fish and chips

Prep time
15 mins
Cooking Time
45 mins
Serves
4

Ingredients

For the beer battered whitefish:

  • X4 fillets of MSC certified whitefish, ie cod, haddock, pollock or hake 
  • 4 tbsp seasoned flour, coating the fish 
  • 330ml IPA beer 
  • 200g plain flour 
  • 75g cornflour  
  • Pinch of Seaweed flakes 
  • Vegetable oil for frying 

For the Béarnaise pea pesto:

  • 250g peas 
  • 50g parmesan, grated 
  • 2 tbsp olive oil 
  • 1 tbsp Dijon mustard 
  • 1 tbsp freshly chopped tarragon 
  • Juice of 1 lemon 
  • 1 tbsp pine nuts 
  • Sea salt to season 

For the tartare sauce:

  • 2-4 tbsp mayo 
  • Zest of 1 lemon 
  • 1 tsp finely chopped capers 
  • 1 tsp finely chopped gherkins 
  • 1 Spring onion, finely sliced 
  • 1 tbsp finely chopped parsley 
  • Pinch of cracked black pepper 

For the potato wedges: 

  • 8 x Maris Piper potatoes 
  • Pinch of seaweed salt for seasoning 
  • 1 x lemon, cut into wedges for serving 

Method

  1. Make your batter by whisking the beer, flour, cornflour and seaweed in a bowl until smooth. Dredge the whitefish in seasoned flour and dip into the beer batter.  
  2. Cook the battered fish in a saucepan of hot oil for 5-6 mins at 180˚C until golden. Remove and drain on a wire rack and season with a pinch of salt. 
  3. Next, chop the potatoes into wedges and put on a an oiled baking sheet. Cook for 40 minutes at 200˚C, turning every 10 minutes.  
  4. While the wedges are cooking, make the Béarnaise pea pesto by blitzing all ingredients in a food processor and seasoning to taste. 
  5. Combine the tartare sauce and add lots of lemon zest and cracked black pepper. 
  6. Serve the beer battered fish with potato wedges seasoned with seaweed salt and lemon wedges on the side.