Recipe | Home made fish and chips | Fresh haddock in organic beer batter and twice cooked chips

28 Aug

Yesterday I cooked fish and chips – from scratch – for the first time. It was surprisingly easy – Hugh Fearnley-Whittingstall helped a lot.

There are a lot of recipes and videos advising on how to make the perfect batter. Some use fizzy water, some use beer, some neither. I wanted beer in my batter so after looking around for a while, this video came in very handy before I got to work. It seems apt that the video was from Hugh as he is currently actively involved in campaigning with The Big Fish Fight.

I halved the quantities Hugh recommended. So instead of eight tablespoons of plain flour, I used four, and a half bottle of Organic beer (the other half I disposed of sensibly – in my stomach).

Adding two tablespoons of sunflower oil,  gradually stirred in quantities of the beer until I had what Hugh recommended as a “thick gloss paint” texture – nice visual. I seasoned with salt and pepper and here is what I was left with.

organic beer batter for frying just about anything (according to Hugh Fearnley-Whittingstall)

I left this mixture to rest for 30 minutes and meanwhile, I got on with prepping the chips.

Inspired by The Good Cook, I decided I would try to make twice cooked chips. They always taste so fantastic at restaurants.

I peeled and evenly sliced about five to six Maris Piper potatoes and washed the starch out thoroughly – you’ll know when this is done because the water will run clear.

Drain the chopped potatoes and use a clean (obviously) dry tea towel to blot off excess water. I used a wok. I always use a wok to deep fry – the high walls help to reduce splashes and it gets hot very quickly. Add sunflower oil and once the oil is very hot, you’re ready to fry. I added the potatoes to the oil and timed it for seven minutes. This is the first stage of cooking.

part one of twice cooked maris piper chips

Taking the potatoes out of the wok, I set them aside on a plate layered with kitchen paper, and got to work with the fish.

fresh haddock ready to be battered

Here are the two portions of haddock I was working with

Evenly coat the haddock fish in the organic beer batter.

evenly cover the fish in the organic beer batter

BE VERY CAREFUL – now it’s time to lower the fish into the wok and get frying. Once the fish is fully immersed – you can cook it for about five to seven minutes depending on the size of the fish. Seven minutes was more than enough time for the two portions I cooked.

haddock with organic beer batter deep frying

7 minutes later look what we have – have you seen fish this good from your local chippy?

organic beer batter deep fried haddock

bottom view - skin on deep fried haddock in organic beer batter

Time for the chips to go back in, this time fry for about seven to eight minutes – or until brown.

twice cooked chips frying in wok for second time

When you take the chips out – they will be wonderfully crispy and you will see and taste the effect of the twice cooked chips – it’s like they have two skins on the potatoes – hence the name.

twice cooked chips fresh from the wok

Here’s the final dish I served up last night – add peas and there you have a fantastic Saturday night dinner that beats any takeaway.

Haddock Fried in Organic Beer Batter and Twice Cooked Chips

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One Response to “Recipe | Home made fish and chips | Fresh haddock in organic beer batter and twice cooked chips”

  1. Sascha A. Zaman T. (@kazuyasasa) September 18, 2011 at 7:31 am #

    I am actually positively surprised how authentic the end product turned out! When I get back to London I demand a plate of that!!!!!11one :D (although, save the peas for someone who’d appreciate em lol)

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