Beer-Battered Flathead and Chips
Crispy golden beer-battered flathead fillets paired with thick-cut double-fried hot chips and lemon wedges.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •deep heavy pot or frypan
- •cooking thermometer
- •wire cooling rack
- •slotted spoon or spider skimmer
- •mixing bowl
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 32 g
- carbs
- 62 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 680 kcal
Instructions
- 1
Peel the potatoes and cut them lengthways into 1.5 cm thick chips.
- 2
Rinse the chips in cold water, then pat thoroughly dry using a clean tea towel.
- 3
Heat the vegetable oil in a deep heavy pot to 140 degrees C.
- 4
Fry chips in batches for 6 minutes until soft but pale, then lift out onto kitchen paper.
- 5
Whisk 150 g plain flour, cornflour, baking powder, and 1 teaspoon salt in a mixing bowl.
- 6
Pour in the chilled beer and whisk gently until just mixed with a few small lumps remaining.
- 7
Increase the oil temperature to 180 degrees C.
- 8
Dust flathead in the remaining 30 g plain flour, then dip each fillet thoroughly into the batter.
- 9
Lower the battered fillets into the oil and fry for 4 to 5 minutes until deep golden.
- 10
Transfer the cooked fish to a wire rack set over a tray to drain.
- 11
Return the pre-cooked chips to the 180 degrees C oil for 3 minutes until crisp and golden brown.
- 12
Toss hot chips with sea salt and serve immediately alongside the hot fish, lemon wedges, and tartare.
Chef's tips
Ensure the beer is ice-cold when mixed into the flour to prevent gluten development and keep the batter crisp. Do not overcrowd the pot when frying, as this drops the oil temperature and leads to greasy fish. Rest cooked fish on a wire rack rather than flat paper so steam does not soften the batter underneath.
Ingredient substitutions
- flathead fillets → whiting fillets or gummy shark (flake)
- cold pale ale or lager → ice-cold sparkling mineral water
- Sebago or floury potatoes → Russet or Maris Piper potatoes
Storage
Fish and chips are best eaten immediately, but leftovers can be kept in a covered container in the fridge for up to one day.
Reheating
Reheat on a wire rack in a 200 degrees C oven or an air fryer for 6 to 8 minutes until heated through and crisp.
Common mistakes to avoid
- •Overmixing the batter, which develops gluten and turns the crust heavy and doughy instead of airy.
- •Frying at too low a temperature, causing the batter and chips to absorb excess oil.
- •Failing to dry potato chips before frying, which splatters dangerously and prevents browning.
Serving suggestions
Cooked Beer-Battered Flathead and Chips?
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