It is National Chip Week (17th to 23rd February), but here at the Black Sheep Brewery, they are a firm favourite all year round. If you can’t make it to your local chippy (or our bar & bistro!) why not try this Black Sheep Beer Battered Fish and Chip recipe from our chef, Derek Ballantyne.
- Four haddock fillets
- Cooking fat
- Vegetable oil
- 170g plain flour
- One teaspoon bicarbonate of soda
- A pint of Black Sheep Best Bitter/Golden Sheep
- Juice from 1/2 a lemon
- Salt & pepper
- 450g peeled and chipped potatoes
- Heat the fat up in a chip pan or a deep fat fryer.
- Peel the potatoes and cut into large, thick chips. Then rinse and dry them using kitchen towel.
- Fry the chips in the oil until soft but not coloured, which should take around three minutes.
- Drain and shake the chips well and then set to one side.
- Put some flour onto a plate and coat the fish fillets thoroughly with the flour.
- To make the Best Bitter batter, put the flour, bicarbonate of soda, salt and pepper into a bowl then gradually add the Best Bitter. Stop when you have a thick coating of batter. Whisk to remove any lumps to make a smooth batter. Add the lemon juice, then mix again thoroughly.
- Take one fillet of haddock at a time, holding it by its end and swirling it around the batter until it has a good coating, then plunge it into the hot fat immediately.
- As soon as the first fillet has started to crisp, add your other fillets one at a time, taking out the first ones as they cook. This should take 6 -10 minutes depending on the thickness of fillet. Place onto a baking tray and keep warm in the oven.
- While the fish is in the oven, add your chips to the hot fat again and cook until crispy and golden in colour.
Serving Suggestion: Serve with tartare sauce, mushy peas and a pint of Best Bitter.