Beer Battered Fish And Perfect Chips |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Perect Batter for any White fish ! With the perfect chips on the side. Enjoy. Ingredients:
400g white fish (cod or pollack fillets, skinned and cut into bite-size chunks) |
sunflower or vegetable oil |
lime wedges, to serve |
for the batter |
200g plain flour |
caster sugar |
330ml bottle full-bodied beer (any type) |
for the dipping sauce |
6 tbsp good-quality mayonnaise |
juice 1 lime |
handful coriander leaves, chopped |
1kg potatoes (maris piper or king edwards) |
Directions:
1. First make the sauce by mixing all the ingredients together, then set aside
2. In a large bowl, make the batter by tipping the flour, sugar and some salt and pepper into a bowl, then gradually whisking in the beer until smooth.
3. Heat the oil in a deep fryer or heat about 5cm of oil in a wok until a drop of batter sizzles and crisps up quickly
4. Dredge a few chunks of fish in the batter, then deep-fry for 3-4 mins until golden
5. Remove, using a slotted spoon, then drain on kitchen paper
6. Repeat until all the fish is used
7. Serve the fish with the sauce for dipping and lime wedges for squeezing over
8. PERFECT CHIPS
9. If you're looking for the perfect French-style chips, then try this (just arm yourself with a ruler...).
10. Peel 1 kg potatoes (maris piper or King Edward are good)
11. cut into chips 7mm thick. (Not 8mm that's too thick!)
12. Wash the chips twice in cold water to reduce starch content.
13. Drop the chips into vegetable oil heated to 130C until soft but not coloured (about 5 minutes). Drain and keep cool.
14. Just before you are ready to eat, heat the oil to 200C and fry the chips until crisp and golden on the outside. Sprinkle with sea salt and serve within 3 minutes for maximum crispness.
|
|