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Ale-battered fish and chunky chips recipe

Ale-battered fish and chunky chips

Created by The Tesco Recipes team

Crispy battered fish, chunky chips and homemade tartare sauce, what's not to love? Serve with a good squeeze of lemon or vinegar, if you prefer.

See method
  • Serves 4
  • 25 mins to prepare and 50 mins to cook
  • 778 calories / serving

    Ingredients

    • 800g Maris Piper potatoes
    • approx 500ml sunflower oil, for frying
    • 4 x 120g fillets white fish, eg hake or haddock​
    • 200g plain flour​
    • 50g cornflour
    • 2 tsp baking powder
    • 250-300ml amber ale

    For the tartar sauce

    • 3 tbsp mayonnaise
    • 3 tbsp half-fat crème fraîche
    • 4 large gherkins, finely chopped
    • 2 tbsp capers, finely chopped
    • 1 bunch parsley, finely chopped
    • 2 x 115g packs Tesco samphire
    • lemon wedges, to serve​ ​

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    Each serving contains

    Energy
    3265kJ 778.0kcal
    39%
    Fat
    32g
    high45%
    Saturates
    4g
    low22%
    Salt
    3.0g
    high51%
    Sugars
    5g
    low5%

    of the Reference intake

    Carbohydrate 90.3gProtein 32.7gFibre 8.7g

    Method

    1. Preheat the oven to gas 7, 220°C, fan 200°C. Cut the potatoes (unpeeled) into 1.5-2cm chips. Transfer to a baking tray and toss with 2 tbsp of sunflower oil. Bake in the oven for 45-50 mins until golden and crisp, turning once after 25 mins.
    2. Meanwhile, prepare the fish. Preheat the oil in a large pan to a medium heat. It's hot when the tip of a wooden spoon bubbles when dipped in the oil, or a thermometer reads 180-190°C.
    3. While the oil is heating, season the fish well. In a large bowl, mix together the flour, cornflour, and baking powder. Slowly whisk in the ale until you have a thick batter the consistency of very thick cream – you may not need all of the ale.
    4. Dip the fish in the batter and allow the excess to drip off, then drop into the hot oil. Cook for around 3 mins per side until a deep golden colour. Repeat with the remaining fillets.
    5. To make the tartar sauce, mix together all the ingredients, and season to taste. For the samphire, bring a small pan of water to the boil and blanch the samphire for 2-3 mins until just tender. Drain.
    6. Serve the battered fish with the samphire, oven chips, tartar sauce and a wedge of lemon.

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