St. Stefanus with Fish & Chips

  • 0

When it comes to ageing St. Stefanus, there is no better way to enjoy it than by finding the perfect food to pair with it. Sometimes the simplest food pairings can bear the most delicious results. The traditional British dish of Fish & Chips is a great example and can be quick and easy to prepare. 

By adding a healthy splash of a 6 month aged bottle of St. Stefanus to the batter, you can give a Belgian twist to an old classic. Try the recipe for yourself!


For the fish

-    50g plain flour
-    50g cornflour
-    1 tsp baking powder
-    Turmeric
-    330ml bottle of 6 month old St. Stefanus (using 75ml for batter)
-    75ml sparkling water
-    about 1 litre sunflower oil, for frying
-    400g fillet sustainable cod, hake or haddock, halved

For the chips

-    750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chips
-    2 tbsp plain flour
-    2 tbsp sunflower oil


-    Combine the baking powder, cornflour, flour and turmeric in a large bowl. Then season and place 1 tbsp onto a plate and set aside. 
-    Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
-    Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. 
-    Drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
-    To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. 
-    Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp.
-    Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. 
-    Serve with the hot chips, tomato sauce and the remainder of your bottle of St. Stefanus!

Don’t forget, you can cellar your bottles of St. Stefanus for up to 18 months to taste the full range of flavours. You don’t even need a cellar, just a cool and dark place to store your bottles. Then you can try a different recipe at each 3 month interval to get the best of our Belgian Abby Beer.


Post new comment