mashed peas

Best beer-battered fish & chips with mushy peas | How to

WHAT WILL YOU LEARN

Beer-battered fish & chips are known since the 19th century. In the UK, in the 1910s, there were 25 000 fish & chips shops, and in the 1930s, it increased over 30 000

Even though we all assign this dish to British cuisine, it arrived from Jewish refugees. Some say they were from Spain, some from Portugal. And some even say that this dish is from Greece. So, who knows?

What we know for sure is that beer-battered fish & chips are delicious, and no one can deny it.

Our goals are to make the batter that isn’t tough or chewy, have crispiness on the outside, and moist and juicy fish inside, not undercooked and not overcooked

The fries? Oh, Yesss, they have to be the most delicious and crunchy in the world!

fish & chips

How to make beer-battered fish & chips

Making beer-battered fish & chips is very simple. You just have to deal with the timing to make everything ready on time and remember that a good fish by itself is very flavorful, so don’t overseason.

Easy & stunning banana bread desert after this maybe? Click here.

Here is how you make beer-battered fish & chips (and don’t forget to get the full printable recipe with measurements on the page down below):

1. Make the batter. In one bowl, mix four, salt and black pepper. In another bowl, combine egg yolks, melted butter, and beer. Then whisk the wet ingredients into the flour mixture until smooth. Let it stand for a while. 

For the lighter batter, beat the egg whites until stiff but not dry in a separate bowl, and carefully fold into the batter.

2. Do the mise en place. Pour oil into the big pot and start heating it until it reaches 165°C. Cut fish fillets in half and season it with salt and pepper, have the flour aside. Peel and cut the potatoes into thick, large sticks.

In a small pot, pour water, salt, and add butter, have the peas aside. Preheat the oven at 80°C.

3. Place the potato chips into the hot oil and cook it until you hear no sound, about 2-3 minutes, and take it out. We don’t need to make them golden-brown at this stage.

Bring the small pot to a boil, add the peas, boil for 5 minutes, or until they’re done, and place them into a food processor (leave the water from the pot aside for a moment).

potato chips

4. Preheat the oil at 180°C. Pat dry the fish with flour and thoroughly coat it with the batter. Place it in the oil. Fry for about 5-7 minutes, depending on the thickness.

While the fish is frying, mash the peas with a food processor and pour water from the pot a little at a time until you reach the wanted consistency. Taste and season the peas if needed.

If the fish is browning too fast, lower the oil temperature, it has to brown gradually.

When beer-battered fish is done (internal temperature 52°C), place them in the oven to retain the temperature.

5. Leave the oil temperature at 180°C and fry the potatoes once again. Now you have to cook them until golden brown and get some crispiness. Then place them in a bowl, add salt, pepper, smoked paprika, and toss a little.

6. Plate everything and enjoy!

Looking for a sauce for your fish? Click here.

What fish should you use for beer-battered fish & chips?

Some people use dogfish, others use halibut, cod… The most important thing is that any white-fleshed fish is suitable. Still, firmer fillets are better because they do not fall apart so quickly.

Do you want to learn pan-fry fish? Or maybe make gravlax? Click here.

Deep-frying vs Shallow-frying fish

Using the deep-frying technique, the fish is totally covered, which is perfect for the battered fish because HOT OIL coats the fish completely, making an even battered layer and evenly browned pieces without turning. 

While on the other hand, the shallow-frying technique contains only enough oil to cover half of the fish, leaving the bare top and making you always turn the fish.

For this recipe, shallow-frying has another disadvantage. Because of the bare top, the fish becomes half battered.

Believe me, I tried this. The batter just can’t stick on both sides. So you got one side with LOTS of beer-batter, and another side without batter.

If you are afraid that so much oil is very unhealthy, placing the fish in too cold oil is worse because the oil soaks in the fish, and the food becomes greasy and soggy

For the same reason (temperature drop = cold oil), you shouldn’t overcrowd the fryer. And allowing the oil temperature to recover between batches is a must.

However, too hot oil will burn the outside and undercook the inside. Therefore, pay attention to temperature and use oil with a high smoke point to prevent off-flavors.

Do not reuse oil that has been used for frying beer-battered fish & chips.

The batter

Why do we use beer?

There are two reasons:

  1. Beer is carbonated, and those bubbles provide lift during frying and lacy & crispy texture.
  2. Beer makes the batter more acidic and prevents gluten development.

You may think that the alcohol in the beer is the most important. And there is a reason for that because more alcohol makes the batter more tender. 

Anyway, beer has it simply too little, so our stars are the carbonates and pH. Hence, you can use any carbonated beverage for this batter.

There are three requirements for the batter. 

  • It has to be thick. 
  • After frying, it has to be not tough.
  • It has to be delicious.

By thick, I mean that when you’re trying to drop some batter from the spoon to a bowl, it has to fall in successive long splats

To avoid toughness, you have to prevent gluten development

To create fantastic flavor, use the most delicious beer.

See? the rules are actually very easy!

Why do we use the batter for the fish & chips at all?

One book has written that in this world, cooking fish mostly means coating it in the batter and then frying it. 

And there are reasons for that. 

Firstly, we have the textural contrast. We have something crispy, smooth, and delicate. And secondly, the batter helps us keep all the fish juices inside, making the fish moist.

That’s it, guys!

I hope you enjoyed it and got the information you needed. 

I definitely recommend trying this beer-battered fish & chips. It’s super easy and stunning!

Do you want to learn pan-fry fish? Or maybe make gravlax? Click here.

Don’t forget to show me your masterpieces, and if you have questions, I’m always here to answer!

And if your kitchen always becomes messy, fill the form below.

mashed peas

Best beer-battered fish & chips with mushy peas | How to

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Uncategorized
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 700g white-fleshed fish
  • salt & pepper
  • sunflower or canola oil
  • 5 large potatoes
  • lemon wedges
  • smoked paprika (optional)
  • flour for pat drying

Beer-batter

  • 125g all-purpose flour
  • 1tsp salt
  • 1/4tsp black pepper
  • 2 large egg yolks
  • 15g melted butter
  • 175g light beer
  • 2 large egg whites (optional)

Mushy peas

  • 400g peas
  • 100g butter
  • salt

Instructions
 

  • Make the batter. In one bowl, mix four, salt and black pepper. In another bowl, combine egg yolks, melted butter, and beer. Then whisk the wet ingredients into the flour mixture until smooth. Let it stand for a while.
  • Do the mise en place. Pour oil into the big pot and start heating it until it reaches 165°C. Cut fish fillets in half and season it with salt and pepper, have the flour aside. Peel and cut the potatoes into thick, large sticks. In a small pot, pour water, salt, and add butter, have the peas aside. Preheat the oven at 80°C.
  • Place the potato chips into the hot oil and cook it until you hear no sound, about 2-3 minutes, and take it out. We don’t need to make them golden-brown at this stage.
  • Bring the small pot to a boil, add the peas, boil for 5 minutes, or until they’re done, and place them into a food processor. Mash the peas with a food processor and pour water from the pot a little at a time until you reach the wanted consistency. Taste and season the peas if needed.
  • Preheat the oil at 180°C. Pat dry the fish with flour and thoroughly coat it with the batter. Place it in the oil. Fry for about 5-7 minutes, depending on the thickness. When beer-battered fish is done (internal temperature 52°C), place them in the oven to retain the temperature.
  • Leave the oil temperature at 180°C and fry the potatoes once again. Now you have to cook them until golden brown and get some crispiness. Then place them in a bowl, add salt, pepper, smoked paprika, and toss a little.
  • Plate everything and enjoy!
MEDA | CHEFFY PARSNIP

MEDA | CHEFFY PARSNIP

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