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.