Fish & Chips


Ingredients for 4 servings
  • 4 cod fish fillets or 4 haddock fillets
  • 6 oz. (170 g) Welna Tempura Batter Mix
  • 8 fl. oz. (240 ml) beer
  • 1/2 lemon, juice of
  • Salt & pepper
  • Extra Welna Tempura Batter Mix
  • 3 lbs. (1.36 kg) potatoes, peeled & chipped


  • Good quality cooking fat or oil for frying


  1. Heat fat in a deep pan or automatic deep fryer – setting for chips is 375°F (190℃).
  2.  Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
  3.  Fry chips for about 3 minutes until soft but NOT colored. Drain and shake well and set aside.
  4.  Put some Welna Tempura Batter Mix onto a plate. Dredge the fish fillets
    in the Welna Tempura Batter Mix thoroughly – it stops the batter sliding off when fried.
    Leave the fish fillets in the Welna Tempura Batter Mix while you make the batter.
  5.  Put Welna Tempura Batter Mix, salt and pepper into a large bowl. Add the beer gradually,stop when you have a thick coating type of batter. Whisk thoroughly until it is smooth and there are no lumps.  Add the lemon juice or a splash of malt vinegar if desired.   Mix thoroughly again.
  6.  Adjust deep fryer to fish frying temperature of 320°F (160 ℃).
  7.  Take one fillet of fish at a time and holding it by the tail or thin end. Swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
  8.  Turn up the heat setting to 375°F (190 ℃) again and cook your chips until golden and crisp.
  9.  Serve on plates or newspaper with salt & malt vinegar.