Cider Batter Fish and Chips paired with De Grendel Sauvignon Blanc
Fish and chips are considered Britain’s national dish, while some say the dish can be traced back to 15th century Portugal. Whatever its origin, we believe we have given this good ol’ favourite pub dish new life by replacing the beer in the batter with the De Grendel Three Spades Cider.
Hot and crispy, this fish and chips recipe is easily prepared in the comfort of your own kitchen, and served with homemade lemon tartar sauce and easy fries for a simplified take on this much-loved meal. For a refreshing drink that complements the flavors of this recipe, we recommend a chilled glass of De Grendel Sauvignon Blanc.
Prep time: 10 mins / Cook time: 20 mins / Serves: 2-4
- 4 hake fillets, about 400g in total
- 80g self-raising flour, plus extra for dusting
- Sea salt and black pepper
- 120ml De Grendel Three Spades cider, well chilled
- 4 large floury potatoes, peeled and cut into your preferred thickness
- Sunflower oil, for frying
- Pat the hake fillets dry with kitchen paper and set aside.
- Add about two to three tablespoons of flour to a shallow dish and season well with salt and pepper. Mix well.
- Pour cider into a separate mixing bowl and whisk in the 80g flour until you have a combined, but slightly lumpy, batter. Don’t over-whisk or the batter won’t be light and crispy.
- Heat the sunflower oil in a deep-sided saucepan with a frying basket, or alternatively shallow fry the chips in a large frying pan.
- Once the oil is hot, fry the sliced potatoes until cooked through and crispy. Drain on kitchen paper, season with salt, and keep warm in a warm oven.
- First dip the hake fillets in the seasoned flour and then in the cider batter and fry until golden and crispy. Drain on kitchen paper, season with salt, and serve immediately with the chips, tartare sauce, lemon wedges and a bottle of chilled De Grendel Sauvignon Blanc.