FoodCoop Recipes
Mini beer-battered fish and chips
Crispy, golden mini beer-battered fish served with crunchy fries for the perfect bite-sized twist on a classic favourite.
Cook
30 minutes
Serves
12
Ingredients
75g Co-op plain white flour, plus 2 tbsp extra
25g cornflour
1 tsp baking powder
175ml Co-op golden ale, chilled
750g bag Co-op straight cut oven chips
2 x 240g packs Co-op skinless cod fillets, cut into 24 strips
Co-op vegetable oil, for frying
6 tbsp Co-op tartare sauce, to serve
1 lemon, cut into wedges, to serve
Method
Sift the flour, cornflour and baking powder into a large bowl
Season, then make a well in the centre. Pour in the ale and whisk until smooth
Cook the chips according to the pack instructions
Meanwhile, spread out the extra 2 tbsp flour on a plate, season, then dip in each piece of fish to lightly coat
Half-fill a large, deep frying pan with vegetable oil and heat to 190°C, or until a drop of the batter sizzles and rises to the surface
in a few seconds
Dip the fish in the batter, letting any excess drip back into the bowl
Fry in batches for 3-4 mins, turning occasionally, until crisp and golden
Remove with a slotted spoon and drain on kitchen paper
Serve with the chips, alongside the tartare sauce and lemon wedges
FREEZE AHEAD: Once cool, put the fish on a lined baking tray and freeze for 4 hours. Pack in freezer bags and freeze for up to 1 month. Reheat from frozen on a baking tray in a preheated oven at 200°C/fan 180°C/gas 6, for 15-20 mins or until piping hot throughout.
