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Mini beer-battered fish & chips

Mini beer-battered fish & chips


Kick off your football parties with this crispy combo

  • Feeds 12 Feeds 12
  • Ready in 30 minutes

Each serving contains

  • Energy
    1155kj 276kcal
  • Fat
    Med 23%
  • Saturates
    Low 9%
  • Sugar
    Low 3%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 21g

Bring Co-op to your front door

Big Bag Option


  • 75g Co-op plain white flour, plus 2 tbsp extra
  • 25g cornflour
  • 1 tsp baking powder
  • 175ml Co-op golden ale, chilled
  • 750g bag Co-op straight cut oven chips
  • 2 x 240g packs Co-op skinless cod fillets, cut into 24 strips
  • Co-op vegetable oil, for frying
  • 6 tbsp Co-op tartare sauce, to serve
  • 1 lemon, cut into wedges, to serve


  1. Sift the flour, cornflour and baking powder into a large bowl
  2. Season, then make a well in the centre. Pour in the ale and whisk until smooth
  3. Cook the chips according to the pack instructions
  4. Meanwhile, spread out the extra 2 tbsp flour on a plate, season, then dip in each piece of fish to lightly coat
  5. Half-fill a large, deep frying pan with vegetable oil and heat to 190°C, or until a drop of the batter sizzles and rises to the surface
  6. in a few seconds
  7. Dip the fish in the batter, letting any excess drip back into the bowl
  8. Fry in batches for 3-4 mins, turning occasionally, until crisp and golden
  9. Remove with a slotted spoon and drain on kitchen paper
  10. Serve with the chips, alongside the tartare sauce and lemon wedges
  11. FREEZE AHEAD: Once cool, put the fish on a lined baking tray and freeze for 4 hours. Pack in freezer bags and freeze for up to 1 month. Reheat from frozen on a baking tray in a preheated oven at 200°C/fan 180°C/gas 6, for 15-20 mins or until piping hot throughout.

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