Foody: Golden beer-battered fish


I am no Michelin starred chef, but I like to think that I can have a go. So I have posted a few recipes up on my musings recently, I am going to call this ‘Foody’. Not the pretentious way that hipster twats fart around looking for Artisean created biscuits with a hint of fairy dust, but for the likes of me that just want to have a go and do the best effort.

Some friends came around the other night from the UK and on the menu I decided to do ‘fish and chips’. It was the first time I actually tried to do this, so I did a trial run the day before – not much success really as the batter was all a bit “flat”.

However, I tried again the next day and the fillets of cod used, came out near chip shop perfect. I was very pleased with the results. Dufus forgot to photograph it, but nay matter. I am still experimenting with chips – the Heston Bloomingidiot triple cooked chips is still a tricky one for me and I am yet to get that right – will report back later.

So for all novice chefs like myself, here are a few tips:

  1. Ensure that you have the radio on or some manner of listening. Doing cooking in silence is a load of bollocks.
  2. For the batter, if you have access to a Kitchen Aid or like, do use it for the batter mixing. Makes life a whole lot easier. You can do it by hand if you have got nothing else to do……
  3. use the mixing bowl from your appliance to dip the fish in the batter. Sounds obvious, but there is some bellend who will transfer the batter to another bowl.
  4. Once the fish is coated, hand place it in the fryer (WITH CARE) and ensure you “stir” it ASAP with a metal ladle otherwise the bastard thing will stick to the metal basket. And it is a right fucker to remove as well.
  5. Batter left over? Get a fork, dip in batter and then drip into the fryer – instant batter scraps – lovely jubbly.
  6. If you have little people to feed, I would suggest you use Alcohol free lager – you don’t want them to get pissed on battered fish
  7. If you have lots of pieces, and you need to serve hot, stick them on a baking tray (once fried) at 50-80C to keep warm – does not make the batter rubbish………
  8. Oh, and try using the batter on sausages – methinks it would be epic!

(Disclaimer – if you hurt/burn yourself with hot oil, that is because you are being fucking stupid. Not my problem).

Anyway, here is the recipe I used from BBC Good Food – works a treat:

COOK: 40 MINS plus 30 minutes resting

For the fish

  • 50g plain flour
  • 50g cornflour
  • 1 tsp baking powder
  • turmeric
  • 75ml lager beer
  • 75ml sparkling water
  • about 1 litre sunflower oil, for frying
  • 400g fillet sustainable cod, hake or haddock, halved


  1. Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins.
  2. To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt.


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