I would love to take credit for this recipe but it isn’t mine. We have tested it out on behalf of the award winning chefs at Sunrise Senior Living.
We followed the instructions down to the dot.
I have included a link to a PDF you can download of the recipe at the bottom.
Fish & Chips Serves 4
4 x 120g fresh cod fillets
160g plain flour
½ tbsp of baking powder
Pinch of salt
110ml Newcastle Brown Ale
10g fresh parsley – chopped finely
½ lemon – cut into 4 wedges
1. Peel potatoes and cut into chips.
2. Place the chips under cold running water in a colander and rinse.
3. Place the chips in a pan of cold water, bring to a gentle boil and simmer for 3-4 minutes.
4. Drain the chips and dry with kitchen towel.
5. Fry the chips for 2 minutes at 120C, then set aside.
6. When needed, fry again for 5-6 minutes at 180C until golden, crisp and cooked through.
7. When they are done, drain and remove the excess oil on kitchen towel.
1. Mix together half of the flour, baking powder and salt.
2. Quickly whisk the beer into the flour mix to make a thick paste (this needs to be done just before
cooking the fish).
3. Coat the fish with plain flour, then dip it into the batter mix until evenly coated.
4. Fry the fish at 180C in a deep fat fryer until golden and
crisp (gently agitate the fish when first placed in the fryer so
it cooks evenly and doesn’t stick to the basket).
5. Remove the fish and drain the excess fat on kitchen towel.
Garnish with parsley.
Serve fish and chips with a wedge of lemon, peas (optional)
and tartare sauce (optional).
We had a few thoughts, the potatoes yield a surprising amount of chips! I was expecting the batter to be really sloppy and difficult but it was perfect, the ale was so light you could taste it and it wasn’t over whelming.
It was a really REALLY tasty meal. There was even enough for a little person to have a few chips too.
Here is the download and we highly recommend trying it out! – Sunrise Fish & Chips
Sunrise Senior Living specialise in assisted living in Tettenhall and other locations.