What are the main ingredients in Classic Beer-battered Fish & Chips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Classic Beer-battered Fish & Chips?

Calories: 930, Carbs: 100 grams, Fat: grams, Protein: 39.1 grams, Sugar: 10.3 grams, Salt: 961 grams

How do I prepare Classic Beer-battered Fish & Chips?

GOLDEN HAKE: Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 90ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. Remove from the pot, drain on paper towel, and season. POTATO WEDGES: Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). LEMONY PEAS: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the peas until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and season. Cover and set aside. In a bowl, combine the mayo, the diced gherkins, and seasoning. CLASSIC DISH: Dish up the crispy beer-battered hake and the golden potato wedges. Side with the lemony peas. Sprinkle over the chopped parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef!

What should be prepared from my kitchen to make Classic Beer-battered Fish & Chips?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Classic Beer-battered Fish & Chips

Name: Classic Beer-battered Fish & Chips
Prep time: 10 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

This is comfort food at its finest, a true classic! Golden beer-battered hake is partnered with golden roasted potato wedges. It is accompanied by peas and a tartar sauce. Super crisp on the outside, soft and fluffy on the inside. Need we say more?

Classic Beer-battered Fish & Chips

with peas & a homemade tartar sauce

Hands on Time: 10 - 25 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Fish
Fresh Parsley
Gherkins
Lemon Juice
Line-caught Hake Fillet
Line-caught Hake Fillets
NOMU Seafood Rub
Non-alcoholic Beer
Peas
Potato
Roasted Garlic Mayo
Self-raising Flour

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Classic Beer-battered Fish & Chips

Serves 1

POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
LEMONY PEAS
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the peas until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and season. Cover and set aside. In a bowl, combine the mayo, the diced gherkins, and seasoning.
GOLDEN HAKE
Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 60ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillet into the batter. Using a pair of tongs, carefully lower the fillet into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. Remove from the pot, drain on paper towel, and season.
CLASSIC DISH
Dish up the crispy beer-battered hake and the golden potato wedges. Side with the lemony peas. Sprinkle over the chopped parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef!

Potato - 200g
NOMU Seafood Rub - 7,5ml
Peas - 50g
Lemon Juice - 10ml
Roasted Garlic Mayo - 1 unit
Gherkins - 20g
Line-caught Hake Fillet - 1
Self-raising Flour - 90ml
Non-Alcoholic Beer - 1 bottle
Fresh Parsley - 3g

Download the Recipe

Serves 2

POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
LEMONY PEAS
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the peas until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and season. Cover and set aside. In a bowl, combine the mayo, the diced gherkins, and seasoning.
GOLDEN HAKE
Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 90ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. Remove from the pot, drain on paper towel, and season.
CLASSIC DISH
Dish up the crispy beer-battered hake and the golden potato wedges. Side with the lemony peas. Sprinkle over the chopped parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef!

Potato - 400g
NOMU Seafood Rub - 15ml
Peas - 100g
Lemon Juice - 20ml
Roasted Garlic Mayo - 1 unit
Gherkins - 40g
Line-caught Hake Fillets - 2
Self-raising Flour - 180ml
Non-Alcoholic Beer - 1 bottle
Fresh Parsley - 5g

Download the Recipe

Serves 3

POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
LEMONY PEAS
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the peas until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and season. Cover and set aside. In a bowl, combine the mayo, the diced gherkins, and seasoning.
GOLDEN HAKE
Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 120ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. You may need to do this step in batches. Remove from the pot, drain on paper towel, and season.
CLASSIC DISH
Dish up the crispy beer-battered hake and the golden potato wedges. Side with the lemony peas. Sprinkle over the chopped parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef!

Potato - 600g
NOMU Seafood Rub - 22,5ml
Peas - 150g
Lemon Juice - 30ml
Roasted Garlic Mayo - 2 units
Gherkins - 60g
Line-caught Hake Fillets - 3
Self-raising Flour - 270ml
Non-Alcoholic Beer - 1 bottle
Fresh Parsley - 8g

Download the Recipe

Serves 4

POTATO WEDGES
Preheat the oven to 200°C. Spread the potato wedges on a roasting tray. Coat in oil, ¾ of the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
LEMONY PEAS
Place a pot over a medium-high heat with a drizzle of oil. Once hot, add the peas and fry until heated through, 2-3 minutes. Remove from the pot, stir through the lemon juice (to taste), and seasoning. Cover to keep warm and set aside. In a bowl, combine the mayo, the diced gherkins, and seasoning.
GOLDEN HAKE
Return the pot to medium-high heat. Fill with enough oil to deep-fry the hake. In a bowl, combine the flour, the remaining NOMU rub, and seasoning. Gradually mix in 180ml of the beer until a smooth batter forms. Add an extra splash of beer if the batter looks too thick. When the oil is hot, dip the hake fillets into the batter. Using a pair of tongs, carefully lower each piece into the hot oil. Deep-fry until the batter is golden and crispy, 4-6 minutes. You may need to do this step in batches. Remove from the pot, drain on paper towel, and season.
CLASSIC DISH
Dish up the crispy beer-battered hake and the golden potato wedges. Side with the lemony peas. Sprinkle over the chopped parsley. Don’t forget your tartar mayo for dunking. Beautiful work, Chef!