Make & Serve it with
Spitfire Amber Kentish Ale
Classic English Fish and Chips
- 4 tbsp all-purpose flour
- 4 tbsp cornstarch
- 1 tsp baking powder
- Salt and pepper to taste
- 1/3 cup beer
- 1/3 cup sparkling water
- 4 white fish fillets
In a large bowl mix all but two tablespoons of the flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.
Using a fork, and whisking continuously, add beer and water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for an hour.
Meanwhile, lay the fish fillets on a sheet of paper towel and pat dry. Season very lightly with salt.
Place the 2 tablespoons of reserved flour into a shallow bowl. Toss each fish fillet in the flour and shake off any excess. Dip fillets into the batter. Then carefully lower each fillet into a pot of hot oil or a deep fryer. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon. Remove fillets from the hot oil and drain on paper towel.
Serve immediately with chips. For a truly English experience, serve with mushy peas.