Golden Beer Battered Fish with Chips Recipe
Ingredients
| 50 g/2 oz plain flour | ||
| 50 g/2 oz cornflour | ||
| Baking powder | 1 Teaspoon (FOR THE FISH) | |
| Turmeric | 1 Teaspoon (FOR THE FISH) | |
| 75 ml/2 1/2 fl oz lager beer | ||
| 75 ml/2 1/2 fl oz sparkling water | ||
| About 1 litre/1 3/4 pints sunflower oil, for frying | ||
| 400 g/14 oz fillet sustainable cod, hake or haddock, halved | ||
| 750 g/1 lb 9 oz potatoes. Maris Piper or Desiree, peeled and sliced into thick chips | ||
| Plain flour | 2 Tablespoon (FOR THE CHIPS) | |
| Sunflower oil | 2 Tablespoon (FOR THE CHIPS) | |
Directions
GETTING READY
1. In a large bowl mix the flour, cornflour, baking powder and turmeric, thereafter season and spoon 1 tablespoon onto a plate and set aside.
2. Into the bowl add in the beer and water slowly, using a wooden spoon and stirring such that it results in a smooth and lump-free batter.
3. Thereafter allow it to rest for 30 minutes while preparing the chips.
4. Heat oven to 200C/fan 180C/gas 6.
MAKING
5. Take a large pan and boil water, thereafter put in the chipped potatoes and let it boil for 2-3 minutes such that the outsides get tender and not soft.
6. Onto a large baking tray containing the flour add in the drained potatoes with oil and some salt. Carefully toss them such that all the potatoes are coated with the flour mixture uniformly and the flour is not dusty anymore.
7. Let it to roast for 30 minutes, rotating from time to time, such that the chips are golden and crisp.
8. For preparing the fish, in a deep saucepan heat the 1 litre of oil such that a drop of batter sizzles and crisps up instantly.
9. Using a kitchen paper pat dry the fish and toss it in the prepared turmeric flour mix.
FINALIZING
10. Dip into the batter shaking off any excess flour coating and slowly add in each fillet into the hot oil to let it fry for about 6-8 minutes or according to the thickness of the fish such that it is golden and crisp.
11. With a large slotted spoon, lift the fish, drain on kitchen paper and sprinkle with salt.
SERVING
12. Serve with hot chips and homemade tomato sauce.
1. In a large bowl mix the flour, cornflour, baking powder and turmeric, thereafter season and spoon 1 tablespoon onto a plate and set aside.
2. Into the bowl add in the beer and water slowly, using a wooden spoon and stirring such that it results in a smooth and lump-free batter.
3. Thereafter allow it to rest for 30 minutes while preparing the chips.
4. Heat oven to 200C/fan 180C/gas 6.
MAKING
5. Take a large pan and boil water, thereafter put in the chipped potatoes and let it boil for 2-3 minutes such that the outsides get tender and not soft.
6. Onto a large baking tray containing the flour add in the drained potatoes with oil and some salt. Carefully toss them such that all the potatoes are coated with the flour mixture uniformly and the flour is not dusty anymore.
7. Let it to roast for 30 minutes, rotating from time to time, such that the chips are golden and crisp.
8. For preparing the fish, in a deep saucepan heat the 1 litre of oil such that a drop of batter sizzles and crisps up instantly.
9. Using a kitchen paper pat dry the fish and toss it in the prepared turmeric flour mix.
FINALIZING
10. Dip into the batter shaking off any excess flour coating and slowly add in each fillet into the hot oil to let it fry for about 6-8 minutes or according to the thickness of the fish such that it is golden and crisp.
11. With a large slotted spoon, lift the fish, drain on kitchen paper and sprinkle with salt.
SERVING
12. Serve with hot chips and homemade tomato sauce.
Chef
