Gatwick chef offers crispy batter tips

With Beer Day Britain and Father’s Day all happening the same weekend (June 15 and 16) there is only one dish that will do…. beer-battered fish and chips. David Woods, executive head chef of the Sofitel London Gatwick, shares his top tips for the perfect crispy batter.

“Fish and chips is the ultimate seaside treat and even better if the batter is made with beer. It provides a lighter, crunchier finish full of flavour and goes well with a pint so a perfect treat for dad this Father’s Day. The key is to have the freshest fish – I particularly love hake. It is so underrated as a fish but stays succulent with a creamy texture after cooking.

If you don’t have a deep fryer, you can use a large heavy-bottomed saucepan or wok instead, just don’t leave it unattended. You will need to invest in a cooking thermometer.

My top chef tip is to coat the fish in rice flour before dipping into the batter. It helps the batter stick better. The batter itself takes seconds to prepare and only uses a small amount of beer – so plenty left over for the cook while dinner is getting underway!”

Beer-battered fish and chips

Serves four

Four 250g thick white fish fillets such as cod, haddock or hake

Rice flour for coating

Sunflower oil for frying

For the batter:

80g plain flour

40g cornflour

Pinch of ground white pepper

pinch of sea salt

4 tsp of malt vinegar

140ml freshly opened beer

1tsp of baking powder

Four large potatoes, preferably Maris Piper

Method:

· To make the batter, sift the flours and baking powder together. Add the pepper, salt and malt vinegar. Gradually whisk in the beer. Leave to one side.