IK Fish has a large selection of seafood on its stall, located to the right at the bottom of the second, right-hand entrance ramp, so we thought we’d start a series of blog posts with delicious fish recipes. We’re kick-starting the recipe series with a great British staple – the iconic fish and chips! This recipe is a delicious golden beer-battered variety of fish and chips to make it that little bit extra special! We’re using haddock in this recipe, but if you prefer to use a different fish, this can be easily substituted.

So, without further ado, let’s start cooking!

Golden Beer-Battered Fish and Chips

Serves 2 – 4 people

Ingredients:

For the fish:

• 50g plain flour
• 50g cornflour
• 1tsp baking powder
• Turmeric
• 75ml lager beer
• 75ml sparkling water
• 2-4 haddock fillets, skinned

For the chips:

• 750g potatoes, peeled and sliced into thick chips
• 2 tbsp plain flour
• 2 tbsp sunflower oil

You will also need approximately 1L of sunflower oil for frying

To make:

1. Combine the flour, cornflour, baking powder, and turmeric in a large bowl. Season, then spoon one tablespoon onto a plate and set aside. This will be for dusting the fish later.
2. Gradually pour the beer and water into the bowl and stir until lump-free. Leave to rest for 30 minutes while you prepare the chips.
3. Heat the oven to 200c/180c/gas 6. Boil a large pan of water, then add the chipped potatoes. Boil for two to three minutes until the outsides are just tender but not soft. Drain well, then tip onto a large baking tray with the flour, oil, and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 minutes, turning occasionally, until golden and crisp. You can alternatively cook your chips in an air fryer.
4. To cook the fish, heat the oil in a deep saucepan until a drop of batter sizzles and crisps up immediately. Pat the fish dry with kitchen paper, then toss it in the flour mix. Shake off any excess, then dip in the batter. Carefully, lower each fillet into the hot oil and fry for six to eight minutes, depending on the thickness of the fish, until golden and crisp. Using a large, slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with hot chips and homemade tomato or tartare sauce.

All that’s left to do is tuck in and enjoy!