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How to Easy weekend dinners: Beer battered fish with chunky chips


Battered Fish with Chunky Chips

Battered Fish with Chunky Chips

Battered Fish with Chunky Chips



  • 75g cornflour
  • 200g gluten-free plain flour + dusting
  • 1 tsp dried yeast
  • 300ml soda water or sparkling water
  • 4-6 large potatoes
  • 4 portions of fresh cod (be sure the fillets are boneless and skinless)
  • 4 wedges of lemon
  • Salt and pepper


  1. To make the beer batter, sift the cornflour and glutenfree flour into a bowl with the dried yeast. Make a well in the centre and whisk in the water until you have achieved a smooth batter. Cover the batter and leave at room temperature for a minimum of 30-45 minutes, to let the yeast develop its flavour and lightness.
  2. Preheat the fryer to 160C. In the meantime, wash and peel the potatoes. Cut the potatoes into thick-cut chips and store in water until required.
  3. Deep-fry the chips in the hot oil for 3-5 minutes until cooked through. Remove from the oil and drain aside in a colander until the fish have been deep-fried.
  4. Increase the heat of the fryer to 180-190C. Dust the fish portions in a light coating of gluten-free plain flour and then dredge in the batter, shaking off any excess. Deepfry for about 5 minutes in the preheated deep-fryer until cooked through and golden brown. You may have to do this in batches, depending on the size of your fryer. If you are cooking larger pieces of fish, start cooking it in the fryer and then transfer to the oven to finish cooking.
  5. Place the chips back in the fryer for 3-4 minutes to crisp up the edges. Remove from the fryer and drain the excess fat. Season well and serve with the crispy fish, a wedge of lemon and some tartare sauce or mushy peas.


  • 20g butter
  • ½ onion, finely chopped
  • 1 garlic clove, chopped
  • 50ml white wine
  • 100ml cream
  • 225g frozen peas, thawed
  • salt and pepper


  1. Melt the butter in a saucepan over a medium heat. Add the onion and garlic and fry for 45-60 seconds until softened. Pour in the cream and wine and bring to the boil. Add the peas and simmer for 3–4 minutes, until they have just softened.
  2. Remove from the heat, season with salt and pepper. Slightly crush the peas with a potato masher to create a chunky pea sauce. Keep warm aside until needed.

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