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Beer-Battered Fish and Chips with Malt Vinegar Aioli - Image 1

Beer-Battered Fish and Chips with Malt Vinegar Aioli

European cuisineBritish cuisine
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1 person likes this recipe

Beer-Battered Fish and Chips with Malt Vinegar Aioli

Fish and Chips

  1. Fried Fish Dishes >
  2. Seasonings & Spice Blends >
  3. Sauces & Gravies >
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  5. Marinades & Brines

Prep: 20 min • Cook: 20 min. Authentic pub-style fish and chips featuring haddock fillets coated in a light, crisp beer batter. The accompanying malt vinegar aioli adds a tangy, sophisticated flavor profile, elevating this beloved British classic.

Preparation time
20 min
Cooking time
20 min
Total time
40 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Fish

  • 4 pcs haddock fillets(about 6oz each, skinless and boneless)
  • 10 1/7 fl oz lager beer(chilled)
  • 7oz self-raising flour
  • 2oz cornflour
  • 1 tsp salt
  • 1 3/5 qt vegetable oil(for frying)

Chips

  • 2lb potatoes(Maris Piper or King Edward potatoes, peeled)

Malt Vinegar Aioli

  • 2 pcs garlic cloves(minced)
  • 5 1/8 fl oz mayonnaise
  • 1 tbsp malt vinegar
  • 1 tsp lemon juice
  • 1/2 tsp black pepper(freshly ground)

Instructions

Prepare the Chips

  1. Cut the potatoes into thick-cut chips, about 1.5cm thick.
  2. Rinse the chips under cold water and pat them dry thoroughly with paper towels.
  3. Heat the vegetable oil in a deep fryer or large, heavy-based pan to 130°C (265°F).
  4. Fry the chips in batches for 5-7 minutes until softened but not coloured. Remove and drain on paper towels.

Make the Malt Vinegar Aioli

  1. In a small bowl, combine the minced garlic, mayonnaise, malt vinegar, and lemon juice.
  2. Stir well to combine. Season with black pepper and set aside.

Prepare the Beer Batter and Fry the Fish

  1. In a large bowl, whisk together the self-raising flour, cornflour, and salt.
  2. Gradually whisk in the chilled lager beer until you have a smooth, thick batter. It should coat the back of a spoon.
  3. Pat the haddock fillets dry and season lightly with salt and pepper.
  4. Increase the oil temperature to 180°C (350°F).
  5. Dip each fillet into the batter, ensuring it is fully coated, and carefully lower into the hot oil.
  6. Fry for 6-8 minutes, turning occasionally, until golden brown and crisp. Fry one or two fillets at a time to avoid overcrowding the pan.
  7. Remove the fish from the oil and drain on paper towels. Keep warm.

Second Fry for Chips and Serve

  1. Increase the oil temperature to 190°C (375°F).
  2. Return the blanched chips to the hot oil in batches and fry for 2-3 minutes until golden and crisp. Drain on paper towels and season with salt.
  3. Serve the beer-battered fish and chips immediately with the malt vinegar aioli on the side.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories950.5 kcal271.8 kcal3,802 kcal
Protein35.2 g10.1 g140.8 g
Fat55.1 g15.7 g220.4 g
Carbs75.8 g21.7 g303.2 g

Tips

  • Ensure your lager beer is very cold for the lightest, crispiest batter.
  • Double-frying the chips is key to achieving that perfect crispy exterior and fluffy interior.
  • Serve with traditional accompaniments like mushy peas, pickled onions, or a lemon wedge.

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