Fish and chips is one of Britain’s most famous dishes – and why wouldn’t it be when it’s so delicious?

Crispy, golden battered fish with a side of chips and tartar sauce is always a winner.

But, you don’t have to head down to the local chippy to get your hands on some.

If you’re trying to save cash, then you can make crunchy beer-battered fish at home which the whole family will love.

And, a keen cook has shared his top recipe for cooking fish and chips on Reddit, where nearly 850 people have liked the dish.

Do you have a secret for making homemade fish and chips? Tell us in the comments…

User, CWreck92 said: “Beer-battered fish n chips and homemade tartar.

“I get about a pound of fresh cod from the market.

“I pat dry the fish, season it with a little bit of salt and pepper, and let it sit out while I prepare the batter.”

Here’s how to make his signature crunchy batter…

Beer Battered Cod with Chips

Ingredients:

  • 1 cup all purpose flour
  • 2 tbsp garlic powder
  • 3 teaspoons of salt
  • 1 egg, half beaten
  • a dash of cayenne (preferential – I like a tiny, tiny kick)
  • 1/2 tbsp of paprika
  • Beer

Top tips:

The foodie added: “The most important part, BEER! About 1 1/2 cups (I don't go cheap on the beer, but it really is up to you.

“I use a nice Hazy IPA & drink the rest.

“You can always start with a cup and add more as you whisk all of this together.

“You want the consistency of the batter to not be too thick, but not too watery as well. Find that sweet middle spot and you'll get a nice coat of batter per fish cutlet.”

He added: "If you have it too thick, the breading will be too thick on the fish and won't bake to it as well.

“Too thin? You can imagine how that'll turn out.”

Then, he gave instructions on frying up your fish.

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Method:

He explained: “I make sure the oil I'm frying the fish in is at least 375 degrees (gradually get there, don't rush to it) before setting the fish in.

“Coat the fish on all sides, shake excess off, and quickly transition it into the oil. Fry for about 3-5 minutes per cutlet.

“Keep an eye on it, especially if the pan you're frying in tends to get very hot (like the iron skillet I use) as it's easy to overcook it quickly.

“When the fish is done, set out on a wired cooling rack.

“Eat hot though, don't let it cool too long or else the breading will lose it's integrity and crispiness.”

And fish and chip fans were seriously impressed by the dish.

One person said: “Wish I could get my batter that crunchy!”

“Looks delicious,” added another.

While a third added: “Those look really good!”

We can’t wait to give his method a try.

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