Beer Battered Haddock (Subs) with Lashings of Mushy Peas & Tartar Sauce. Served with Beef-Dripping Chunky Chips, And for Dipping Minted Mushy Peas & Baked Bean's

Beer Battered Haddock (Subs) with Lashings of Mushy Peas & Tartar Sauce.

Served with Beef-Dripping Chunky Chips,

And for Dipping Minted Mushy Peas & Baked Bean's just because I couldn't decide.

I do love Fish & Chips, and this didn't disappoint absolutely delicious.

Beer-battered Haddock.

Ingredients:

- 4 haddock fillets

- 120g all-purpose flour

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1/2 teaspoon garlic powder

- 1/2 teaspoon paprika

- 1 bottle 300ml beer (such as a lager/pale ale)

- Vegetable oil (for frying)

Instructions:

1. In a mixing bowl, combine the flour, salt, pepper, garlic powder, and paprika.

2. Gradually mix in the beer until the batter is smooth. Let the batter sit for about 15 minutes.

3. Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 320°F (160°C).

4. Dip each haddock fillet into the batter, making sure it is evenly coated.

5. Carefully place the battered fillets into the hot oil, frying 2 fillets at a time to avoid overcrowding.

6. Fry the haddock for about 4-5 minutes on each side, or until golden brown and cooked through.

7. Remove the fried haddock from the oil and place them on a plate lined with paper towels to drain excess oil.

8. Serve the beer-battered haddock hot with lashings of Sea Salt & Vinegar. Enjoy!

Beef-Dripping Chunky Chips

Ingredients:

- 4 large potatoes, scrubbed and cut into chunky chips

- 4-6 tablespoons of beef dripping

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 220°C (425°F) and place a large baking tray in the oven to heat up.

2. In a large pot, parboil the chunky chips in salted water for about 5-7 minutes. Drain and let them steam dry for a few minutes.

3. Carefully remove the hot baking tray from the oven and add the beef dripping. Place it back in the oven for a couple of minutes until the dripping is sizzling.

4. Carefully add the parboiled chips to the hot tray, using tongs to toss them in the beef dripping until they are well coated.

5. Sprinkle with salt and pepper to taste.

6. Roast in the oven for about 35-40 minutes, turning them halfway through, until they are golden and crispy.

7. Remove from the oven and drain on paper towels to remove excess grease.

8. Serve hot and enjoy these delicious beef-dripping chunky chips!

Feel free to adjust the seasoning according to your taste preferences. Enjoy your meal!

Happy Cooking Folks