What is
Cider Battered Fish?

Cider Battered Fish is a delightful dish that features fish fillets coated in a light and crispy batter made using hard cider. The cider adds a hint of sweetness and acidity to the batter, enhancing the overall flavor of the fried fish. This dish is often enjoyed as a pub-grub classic, served with tartar sauce, lemon wedges, and sometimes alongside chips (fries).

Origins & History

The origins of Cider Battered Fish are closely tied to regions in England, particularly where cider production is prevalent. The combination of beer batter and fish has been a traditional favorite in British cuisine for centuries, and the incorporation of cider reflects the local preferences in areas known for apple orchards. This dish has gained popularity beyond the UK and is often featured in seafood restaurants and pubs worldwide.

Taste & Texture

The taste of Cider Battered Fish is a balance of crispy, savory, and slightly sweet flavors. The batter is light and crunchy, while the fish remains tender and flaky. The apple notes from the cider contribute a unique twist, making each bite flavorful and refreshing.

Ingredients

Fish (usually Cod or Haddock)

A mild white fish that is flaky and tender when cooked, commonly used in various fried dishes.

Hard Cider

An alcoholic beverage made from fermented apple juice, which adds a unique flavor and lightness to the batter.

Flour

Used to create the batter; it forms a crisp coating when fried.

Baking Powder

Helps in leavening the batter, giving it a light and airy texture.

Salt

Enhances the overall flavor of the batter and the fish.

Pepper

Adds a touch of spice to the seasoning.

Oil (for frying)

Typically vegetable or canola oil, used to fry the battered fish until golden and crispy.

This item may contain the following allergens:

Gluten

Fish