The Best Places To Buy Beer-Battered Chips

where can i buy beer battered chips

If you're looking to buy beer-battered chips, you're in luck! There are several options available to you. For example, Mash Direct offers beer-battered chips that are cooked fresh on their farm and are gluten-free and vegetarian-friendly. You can find these at Ocado or directly from Mash Direct's website. Customer reviews are generally positive, praising the chips for their taste and texture.

Another option is to make them at home using a recipe and the necessary ingredients. This way, you can enjoy freshly cooked beer-battered chips whenever you like!

Characteristics Values
Product name Beer Battered Chips
Brand Mash Direct
Weight 400g
Servings 2
Allergens Barley
Dietary Gluten-free, vegetarian
Storage Keep refrigerated (max 5°C). Eat within 2 days of opening. Suitable for home freezing
Cooking instructions Air fryer (from chilled or frozen), oven (from chilled or frozen)
Price £2.35

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Beer-battered chips from the supermarket

Beer-battered chips are a delicious treat, and you can get them from the supermarket too! One option is to get them from Ocado, which offers Mash Direct Beer Battered Chips. These chunky potatoes are steamed and coated in a gluten-free beer-flavoured batter, then fried until crisp. They are suitable for vegetarians and those who are gluten-intolerant.

Another option is to get the chips from Mash Direct's website directly. The company has spent several years perfecting these chips, and they are ready for you to crisp up at home! The potatoes are gluten-free and fried until crisp.

So, if you're looking for a tasty snack or side dish, be sure to check out the beer-battered chips from Ocado or Mash Direct. They are sure to satisfy your cravings!

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Making beer-battered chips at home

Beer-battered chips are a delicious treat, perfect as a snack, side dish, or even a meal in themselves. The good news is that they are easy to make at home and can be ready in under 30 minutes! Here is a simple recipe to make beer-battered chips in the comfort of your kitchen.

Ingredients:

  • Potatoes (preferably Maris Piper, King Edwards, Desiree, or similar)
  • Vegetable oil (or peanut oil) for deep frying
  • All-purpose/plain flour
  • Baking powder
  • Salt
  • Beer (preferably light beer, lager, or ale)
  • Spices of your choice (optional)

Method:

  • Peel and cut the potatoes into chip shapes, about 2 cm thick. You can also cut them into wedges if you prefer.
  • Rinse the potatoes and pat them dry with a clean tea towel. It is important to get them as dry as possible before frying to ensure crispiness.
  • Heat up enough oil for deep frying in a deep fryer, Dutch oven, or a high-walled saucepan. Aim for a temperature of around 180°C (350°F).
  • While the oil is heating, prepare the batter. In a bowl, combine the flour, baking powder, and salt. You can also add spices like paprika, garlic powder, or onion powder for extra flavour.
  • Gradually add the beer to the dry mixture, whisking continuously until you achieve a smooth, pancake batter-like consistency.
  • Carefully place the potato chips into the hot oil. Cook them in batches if necessary to avoid overcrowding. Fry for approximately 8 minutes, or until they are soft and lightly golden.
  • Remove the par-cooked chips from the oil and place them on a plate lined with paper towels to absorb excess oil.
  • Increase the oil temperature to 185°C (350°F). Dip the chips into the batter, making sure they are well coated.
  • Carefully place the battered chips back into the hot oil. Again, work in batches if needed. Fry for 2-3 minutes, or until they are deep golden brown.
  • Remove the chips from the oil and place them on fresh paper towels to drain.
  • Sprinkle with salt and your choice of spices, such as lemon pepper or paprika.
  • Serve immediately while still hot and crispy. Enjoy!

Tips:

  • For extra crispiness, freeze the chips for about 2 hours before frying.
  • You can also double-fry the chips. Par-cook them first without the batter, then coat them in batter and fry again just before serving.
  • If you prefer not to use beer, you can substitute it with soda, carbonated water, or non-alcoholic beer.

Now you can enjoy delicious, crispy beer-battered chips at home, straight out of your kitchen!

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Beer-battered fish and chips

Fish and chips is a beloved British dish that has become a staple around the world. The dish consists of battered and fried fish, served with thick-cut fried potatoes ("chips"). The secret to the perfect fish and chips lies in the contrast between the crunchy exterior and the flaky, moist fish inside.

Ingredients

For the fish batter:

  • All-purpose flour
  • Baking powder
  • Beer (a light lager works well)
  • Salt
  • Garlic powder
  • Onion powder
  • Smoked or regular paprika
  • Black pepper

For the fish:

Boneless, skinless white fish fillets (cod, haddock, hake, pollock, or tilapia are popular choices)

For the chips:

  • Large potatoes (peeled and cut into thick strips)
  • Vegetable oil for frying
  • Salt

Method:

Prepare the potatoes:

Before preparing the potatoes, it is important to note that the potatoes need to be as dry as possible before frying to achieve the desired crispiness. Here are the steps to prepare the potatoes:

  • Rinse the potato strips in cold water to remove excess starch.
  • Pat the potatoes dry with a paper towel.
  • Optionally, you can steam or parboil the potatoes before frying to ensure they are fully cooked and crispy.

Make the beer batter:

The beer-infused batter is the key to the unique flavor and texture of the dish. Here's how to make it:

  • In a large mixing bowl, combine the flour, baking powder, and salt.
  • Gradually add the beer to the dry ingredients, whisking continuously until you have a smooth batter with a pancake-like consistency.
  • Let the batter rest for about 15 minutes.

Fry the fish and chips:

Frying is the final step in bringing all the elements together. Here's how to do it:

  • Heat vegetable oil in a deep fryer or a large, deep pan to 350-375°F (175-190°C).
  • Dip each fish fillet into the batter, ensuring it’s evenly coated.
  • Carefully place the battered fish into the hot oil and fry for 5-8 minutes or until golden brown and cooked through. The time may vary depending on the thickness of the fillets.
  • Remove the fish from the oil and place them on a plate lined with paper towels to drain any excess oil.
  • For the chips, carefully lower the potato strips into the hot oil and fry until golden brown and crispy (about 5-7 minutes).
  • Remove the chips from the oil and place them on a plate lined with paper towels to absorb excess oil. Sprinkle with salt while they are still hot.

Serving Suggestions:

Fish and chips is often served with a variety of condiments and sides, such as:

  • Salt and malt vinegar
  • Tartar sauce
  • Ketchup
  • Mushy peas
  • Salad

Tips and Variations:

  • When preparing the fish, check for any bones and remove them before battering and frying.
  • If using frozen fish fillets, ensure they are fully thawed before battering and frying.
  • You can also use this batter for onion rings or chicken strips.
  • If you don't want to use beer in the batter, you can substitute it with cold seltzer, non-alcoholic beer, or soda water.
  • For a gluten-free option, use gluten-free beer and gluten-free flour.

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The history of fish and chips

The dish was likely created out of necessity, as Jews, Muslims, and Christians lived in relative peace in Portugal (known as Al-Andalus) under Moorish rule from the 8th to the 12th centuries. Sephardic Jews, who likely comprised 20% of the population, held positions in the high court. When the strength of Moorish rule began to diminish and Christian armies started conquering the territory, many Jews fled to neighbouring Portugal. However, the Portuguese King Manuel I and his wife, Isabella of Spain, mandated that all Jews be baptised or expelled from the country. Many Jews fled to other parts of Europe, including England, bringing their rich culinary traditions with them.

One of these dishes was a white fish, typically cod or haddock, fried in a thin coat of flour or matzo meal. This preserved the fish so it could be eaten cold the next day, making it ideal for the Jewish Sabbath, which begins at sundown on Friday and ends at sundown on Saturday. Soon, Jewish immigrants to England began selling fried fish in the streets, and by the late 18th century, a British cookbook refers to "the Jews' way of preserving all sorts of fish". In 1837, Charles Dickens' novel "Oliver Twist" mentions "fried fish warehouses", and in 1845, a cookbook by Alexis Soyer includes a recipe for "fried fish, Jewish fashion".

While the history of fried fish is a bit clearer, the origins of fried potatoes, or "chips", are a bit more disputed. Belgium claims to have invented fried potatoes, with a story dating back to 1680 when the River Meuse froze over, and women cut potatoes in the shape of fish and fried them to provide sustenance for their families. Charles Dickens also mentions "husky chips of potato fried with some reluctant drops of oil" in his 1859 novel "A Tale of Two Cities", indicating that chips had reached England by then.

The first fish and chip shops appeared in the UK in the 1860s, with some claiming that the first was opened in London by Eastern European Jewish immigrant Joseph Malin, while others believe it was pioneered by John Lees in Mossley, Lancashire. By 1910, there were over 25,000 fish and chip shops across the UK, and the dish remained popular during both World Wars, as it was exempt from food rationing.

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The best types of potatoes for chips

The best types of potatoes for making chips are those that are firm, starchy, and low in sugar. This is because they will crisp up and change colour when fried, giving you that nice brown colour that you want in a crispy chip.

The Maris Piper variety is a great all-rounder and is widely available across the UK. It has a fluffy, creamy, yellow texture and yellow-brown skin. It is a good size for chips and works for boiling, frying, mashing, and roasting.

Another good option is the King Edward potato, which has a light tan skin with pink blush spots and a lovely flavour. It is also a good all-rounder for chips, roasting, and mash, and is easy to grow at home.

Other varieties that can be used for making chips include Sante, Rooster, and Pentland Dell. When choosing your potatoes, look for those that are approximately uniform in size, have no green spots or sprouts, and feel firm to the touch.

Frequently asked questions

Beer-battered chips are available at most supermarkets, including Ocado, and can also be made at home.

To make beer-battered chips at home, cut potatoes into wedges, steam or parboil them, dust them with flour, dip them in a batter made from flour, baking powder, and beer, and then deep-fry until golden and crisp.

Maris Piper, King Edwards, Desiree, and Agria potatoes are all good options for making chips.

A cold lager or amber ale works well for the batter.

Yes, you can substitute the beer with carbonated water, soda water, or non-alcoholic beer.

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