Fish and Chips (fish component)

This is a wonderful version of this classic comfort food. The tempura-like batter gives the fish a crispy outside and a wonderfully moist interior. This is an amazing take on this classic dish.

I cover the chips separately at    • British Chips   but the areas which are important for the combination are covered here too.

Follow me on:
Youtube:    / @worldtravelercooking  
Tiktok:   / einhverfr  
instagram:   / christravers76  
Patreon:   / einhverfr  

Recipe: (for 4 people)
-------------------------------------
120 ml (or 1/8 liter) (1/2 cup) beer
120ml water (1/8 liter or 1/2 us cup) water
a couple ice cubes
120 g (1 cup) flour
30g (1/3 cup) corn starch or tapioca flour
1 egg
1kg (2.5 lbs) fish filets of your choice
flour

Chill beer and water in the freezer for 20 minutes while frying chips.

When last set of chips is frying start the batter.

Whisk the egg until yolk and white barely incorporated.

Whisk in water and beer.

Add ice cubes

Whisk in flour and starch. Whisk until barely incorporated. I usually whisk a few more times but that is up to you.

When the last chips come out of the oil, the oil will be close to the right temperature. Dredge fish with flour and then dip in batter. Carefully lower into the hot oil.

Fry until golden brown on both sides.

Serve with tartar sauce, lemon, and/or malt vinegar.