Recipe for Fish Filet in Beer Batter, Courtesy of Jamie Oliver

Jamie Oliver is one of our favorite home cooks because he is relatable. Not only is he a self-taught cook, but his passion for food and his ability to make recipes as simple as possible makes him a very endearing character.

In this article, we are going to share one of his famous fish fillet beer batter recipes. To prepare for this simple but tasty meal, go and have a look at the Giant flyer for next week. They have quite a number of specials including Heinz tomato sauce at $2.97 and Hellman's mayonnaise at $3.97; both important condiments for your fish and chips lunch or if you're looking to make a thousand island dressing to go with the meal. If you will be going fishing to catch your own fillet, they have camp chairs at a very reasonable $9.97, you can kick back and relax while baiting the star of this dish!

Alright, let's get to it. 

Ingredients

For the Fish

• 225g white fish fillets, no skin, de-boned and from sustainable sources
• 225g plain flour, plus extra for dusting
• 285ml cold beer
• 3 heaped tsp baking powder

For the Chips

• 900g Spuds
• Sunflower oil for deep-frying

 For the Mushy Peas

• 4 handfuls of podded peas
• A few sprigs of mint
• ½ a lemon
• 1 knob of unsalted butter

  How to make it

1. Let your oven preheat to 180°C/350°F/gas 4.
2. Peel and cut potatoes into chips.
3. To make the mushy peas, chop the mint leaves finely. Place your butter in a pan over a medium-low heat, add the peas and mint, then close the pan to simmer gently for 10 minutes.

Add a squeeze of lemon juice; season to taste with sea salt and black pepper. You can mash the peas in a food processor or by hand until they're thick enough to dunk your fish in.

4. Heat the sunflower oil to 190°C/375°F in a deep fat fryer or a large, sturdy pan.
5. In a bowl, whisk the flour, cold beer and baking powder together until shiny – the texture should be like semi-whipped double cream.
6. To remove excess water, and make the fish really meaty, mix ½ a tsp of salt and 1 tsp of black pepper together, then use it to season the fish fillets on both sides.
7. Each fish fillet should be dusted with a little extra flour before dipping into the batter and allowing any excess to drip off. Slowly and carefully lower the fish into the oil, one at a time, to avoid oil splash.
8. The fish is cooked through when the batter is golden and crisp. Remove and place on kitchen paper to drain excess oil.
9. Parboil the chips in salted water for 4 to 5 minutes, or until softened but still firm, then drain and steam dry.
10. When the chips are dry, fry them till golden and crisp in the same oil that the fish was fried in, at 180°C/350°F.
11. Place the fish on a baking tray after removing it from the kitchen paper. Finish cooking in the oven for a few minutes; this will keep it crisp while you finish the chips.
12. Drain the chips on kitchen paper after they've finished cooking and season with salt. Serve with the fish and mushy peas.