Fish in beer batter with crispy chips
4 servings
35 minutes
Beer-battered fish with crispy chips is a classic Irish dish that combines a crunchy crust and tender fish. Historically, this recipe originated in Irish pubs, where it became the perfect accompaniment to a pint of dark ale. The golden batter made with beer gives the fish an airy texture and a subtle malty note, while the crispy fried potato wedges create a delightful contrast. The dish is served with lemon, adding freshness and a hint of acidity that balances the flavor. This snack is perfect for cozy evenings, gatherings with friends, or simply enjoying traditional Irish flavors.
1
Sift the flour into a bowl. Gradually add the beer, stirring constantly, until a soft dough forms. Cover and set aside.
- Wheat flour: 155 g
- Beer: 375 ml
2
Cut the potatoes into small wedges and soak in cold water for 10 minutes. Dry well. Fill a deep pan or pot one-third with oil and heat well. Fry the potatoes for 4-5 minutes, or until golden brown. Transfer to a paper towel.
- Potato: 4 pieces
- Vegetable oil: to taste
3
Coat the fish in cornmeal, then dip it in batter and shake off the excess. Fry in oil for 5-7 minutes until golden brown. Place on a paper towel. Then transfer to a slightly warmed oven to keep the fish warm. Reheat the oil and fry the potatoes for 1-2 minutes until crispy. Drain on a paper towel.
- Cornmeal: to taste
- White fish fillet: 4 pieces
- Vegetable oil: to taste
4
Serve with lemon wedges.
- Lemon: 1 piece
