Recipe by aunty carol

For your English fish and chips. The batter is light and crispy.

Ingredients Nutrition

  • 4 ounces plain flour
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 5 fluid ounces beer
  • 1 large egg (separated)


  1. Heat deep fat fryer to 180°C.
  2. Sieve flour and salt together in a bowl. Add the oil and egg yolk, start mixing and then gradually add the beer to make a smooth batter.
  3. Beat the egg white until soft peaks and fold into batter. The batter should not be kept it must be used.
  4. Dip fish and fry.
  5. Serve with chips, peas and tartar sauce.
  6. Tip for chips, Heat oil to 160°C and fry chips for about 5 minutes, take out and drain you can do this in advance. Then heat the oil to 190°C and put the chips back in for their final fry.

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