Pub Classics: Fish and Chips with English Bitter

Step into the heart of a traditional British pub with Pub Classics, a pairing that celebrates the iconic duo of Fish and Chips alongside the distinctive taste of an English Bitter. This pairing brings together the hearty, comforting flavors of crispy, golden-battered fish and fluffy, thick-cut chips with the balanced, malt-forward profile of an English Bitter. The beer's slight hop bitterness and caramel malt notes complement the richness of the fish and the earthiness of the potatoes, creating a harmonious blend that's both satisfying and quintessentially British. Ideal for a casual dinner, game night, or any occasion that calls for a classic pub meal, this pairing is a tribute to timeless flavors and simple pleasures.

Ingredients:

For the Fish and Chips:

4 large fish fillets (cod, haddock, or pollock)

1 cup all-purpose flour (plus extra for dredging)

1 teaspoon baking powder

1 cup cold English Bitter (additional for drinking)

Salt and freshly ground black pepper

4 large potatoes, peeled and cut into thick chips

Vegetable oil, for frying

Malt vinegar and tartar sauce, for serving

 

Instructions:

Prepare the Chips:

Fry the Chips:

Heat oil in a deep fryer or large, deep pan to 325°F (165°C). Parboil the potato chips for about 5 minutes, then drain and dry thoroughly.

Fry the chips in batches until they are soft but not colored, about 5-7 minutes. Remove and drain on paper towels. Let them rest while you fry the fish.

Batter and Fry the Fish:

Make the Batter:

In a bowl, whisk together 1 cup flour, baking powder, salt, and pepper. Gradually whisk in the cold English Bitter until the batter is smooth and free of lumps.

Dredge and Fry the Fish:

Heat the oil to 375°F (190°C). Dredge the fish fillets in some flour, then dip into the batter, allowing excess to drip off.

Fry the fish in the hot oil until golden brown and crispy, about 6-8 minutes, depending on the thickness. Remove and drain on paper towels.

Finish the Chips:

Crisp the Chips:

Increase the oil temperature to 375°F (190°C). Fry the chips again until golden and crispy, about 2-3 minutes. Remove, drain, and season with salt.

For the English Bitter Pairing:

Choose a classic English Bitter known for its balance of malt flavors and hop bitterness. This style, with its notes of caramel, nuts, and a slight fruitiness, should be served at cellar temperature (about 50-55°F or 10-13°C) to fully appreciate its nuanced flavors.

 

Serving:

Serve the crispy fish and chips with sides of malt vinegar and tartar sauce, and pour a pint of English Bitter to accompany the meal. Encourage diners to alternate bites of the fish and chips with sips of the beer, allowing the maltiness of the beer to complement the flavors of the food and the carbonation to cleanse the palate.

 

Pub Classics: Fish and Chips with English Bitter is a celebration of traditional British fare, offering a comforting, satisfying meal that's elevated by the perfect beer pairing. This classic combination is sure to please any crowd, bringing the warm, welcoming atmosphere of a pub into your dining experience. Enjoy this beloved dish as it was meant to be enjoyed: with good beer, good company, and a nod to tradition.