Description
A quick and easy Fish and Chips recipe that’s perfect for a weeknight dinner, bringing crispy batter and flaky fish to the table.
Ingredients
Scale
- 120 grams self-rising flour
- 175 grams white-fleshed fish (like cod)
- 1 medium egg white
- 160 ml light beer (or sparkling water)
- 1 large waxy potato (peeled)
- Sunflower oil (for frying)
- Salt (to taste)
- 1 teaspoon curry powder
- 1 teaspoon baking powder
- 50 grams crème fraîche
- 200 grams mayonnaise
- ¾ shallots (diced)
- 1 teaspoon lemon juice
- Hot sauce (optional)
Instructions
- Prepare the batter by combining self-rising flour, a pinch of salt, and curry powder. Slowly add in beer while whisking until smooth, then mix in the egg white until frothy.
- Coat the fish in a mixture of flour and curry powder, then dip into the batter.
- Heat sunflower oil in a skillet over medium-high heat until hot.
- Fry the battered fish for about 4-5 minutes on each side until golden brown.
- Slice the potato into thick strips and fry for 3-4 minutes until crispy and golden.
- Prepare the tartar sauce by mixing shallots, mayonnaise, crème fraîche, lemon juice, and salt; add hot sauce to taste.
- Serve the crispy fish and chips with the tartar sauce and optional lemon wedges.
Notes
Serve with coleslaw, peas, or a side salad for a complete meal. Best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 35mg