Skip to content

Ginger Ale Battered Fish & Chips

Mains

Ingredients

For the Batter:
  • 1 cup (125g) plain flour
  • ¼ cup (30g) cornflour (for extra crispiness)
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp paprika
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 cup (240ml) ginger ale (cold and fizzy)
For the Fish:
  • 4 fillets of cod, haddock, or other white fish
  • Extra plain flour, for dusting
For the Chips:
  • 4 large Maris Piper potatoes, peeled and cut into thick chips
  • Oil, for frying

Method

  1. For the chips: Soak the potato chips in cold water for at least 30 minutes to remove excess starch. Drain, pat dry, and pre-fry at 150°C until tender but not browned.
  2. Set aside while you prepare the fish.
  3. Prepare the Fish: Pat the fish fillets dry with paper towels and season lightly with salt.
  4. To make the batter: In a large bowl, whisk together the flour, cornflour, baking soda, salt, and spices.
  5. Gradually add the ginger ale while whisking until you achieve a smooth, thick batter (similar to pancake batter).
  6. Dust each fillet with plain flour to help the batter stick.
  7. Fry the Fish: Heat oil in a deep fryer or heavy pot to 180°C. Dip each floured fillet into the batter, letting the excess drip off.
  8. Gently lower the fish into the hot oil and fry for 4–5 minutes, or until golden and crispy. Fry in batches to avoid overcrowding. Remove and drain on paper towels.
  9. Finish the Chips: Increase the oil temperature to 190°C.
  10. Fry the pre-cooked chips until golden and crispy.
  11. Serve with lemon wedges, tartar sauce, and malt vinegar.