Bryn Williams’ Beer-Battered Fish & Chips - Featuring Wild Horse

Bryn Williams’ Beer-Battered Fish & Chips - Featuring Wild Horse

We were chuffed to spot our Buckskin Lager on BBC’s Saturday Kitchen this weekend! Welsh chef Bryn Williams used Buckskin in his beer batter for a proper classic: fish and chips.

It’s crisp, light, and packed with flavour - exactly what Buckskin was made for. If you fancy giving it a go at home, here’s Bryn’s recipe from the show:

Beer-Battered Fish & Chips with Crushed Peas

Serves 2

Ingredients

For the chips:

  • 2 large potatoes, peeled and cut into 2cm chips
  • Rapeseed oil, for frying
  • Flaky sea salt

For the crushed peas:

  • 150g frozen peas, defrosted
  • 15g unsalted butter
  • Salt and freshly ground black pepper

For the battered fish:

  • 75g plain flour (plus 15g extra for dusting)
  • 25g cornflour
  • 150ml Wild Horse Buckskin Lager
  • 2 cod fillets (around 175g each)
  • Flaky sea salt
  • ½ lemon, cut into wedges, to serve

Method

1. Prepare the chips:
Place the chips into a pan of salted water and bring to the boil. Cook until three-quarters done (about 5–8 minutes), then drain. Shake the colander to rough up the edges.

2. Once cooled slightly, heat the rapeseed oil in a deep-fat fryer or large pan to 180°C (a cube of bread should brown in one minute).
Fry the chips until golden and crisp (3–4 minutes), drain on paper, and season with salt.

3. Make the crushed peas:
Pulse the peas briefly in a food processor so they’re chunky, not smooth.
Warm through in a pan with butter, salt, and pepper for 2–3 minutes just before serving.

4. Make the beer batter:
Whisk the flour, cornflour, and salt together in a bowl. Gradually add the Buckskin, whisking until smooth.

5. Cook the fish:
Dust the cod fillets in flour, then dip into the batter, letting the excess drip off.
Carefully lower into the hot oil and fry for 3–4 minutes per side until golden and crisp. Drain on kitchen paper and season with sea salt.

6. Serve up:
Plate the fish with chips, crushed peas, and lemon wedges - and enjoy with a cold can of Wild Horse Buckskin.

See the recipe on the BBC's website here

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