Quick & Easy

Beer-battered fish and chips

Try this well-loved classic at home, served with a herby tartare sauce and lemon wedges.

BEER-BATTERED FISH AND CHIPS

Serves 4

Cook

20M

Women's Weekly Food

Ingredients

Tartare sauce

2/3 cup (200g) whole-egg mayonnaise

1/2 small brown onion (40g), chopped finely

2 tablespoon finely chopped cornichons

1 tablespoon rinsed, drained capers, chopped finely

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon lemon juice

1 cup (150g) self-raising flour

1 cup (250ml) dry ale

1 tablespoon coarse cooking salt (kosher salt)

1 kilogram (2 pounds) potatoes

peanut oil, for deep-frying

4 x 150g (4½-ounce) blue-eye fillets, halved lengthways

lemon wedges, to serve

Method

1.To make tartare sauce, combine ingredients in medium bowl; season to taste.

2.Sift flour into medium bowl; whisk in ale and salt until smooth.

3.Cut potatoes lengthways into 1cm (½-inch) slices; cut each slice lengthways into 1cm (½-inch) chips; pat dry with absorbent paper.

4.Heat oil in deep, wide saucepan; deep-fry chips, in 3 batches, about 2 minutes or until tender but not brown. Drain on absorbent paper.

5.Dip fish in batter; drain away excess. Deep-fry fish, in batches, until cooked. Drain on absorbent paper.

6.Serve fish and chips with sauce and lemon wedges.

Reheat the oil between frying batches of chips and fish.
Note

Women's Weekly Food