Deep fried goodness. Love my friday night fish!
I use Tuatara Pilsner for my batter however feel free to use whatever you like - sparkling water, ginger beer (kids love this).
If you wanted to add a little je ne sais quoi
to the batter, put a teaspoon of your favourite ground spice - chilli, coriander, paprika, or herb - dill, parsley, into the mix.
700 g fresh fish, dusted in flour
2 litres sunflower oilBeer Batter
1 c plain flour
1 tbsp baking powder
1 tbsp sea salt
Cracked black pepper
1 btl beer, keep it cold until you use itChips
850 g potatoes, cut into chips
3 tbsp olive oil
Good pinch of sea salt
Preheat oven to 220 degrees
In a large pot, boil chips in salted water until just tender. Drain, return to pot pour over olive oil. Give the pot a good swirl so everything is combined.
Arrange in a roasting dish and cook till crispy, around 60 - 70 minutes. Toss occasionally.
In a large bowl mix together flour, baking powder, salt and pepper. Make a well in the centre. Using a whisk slowly pour in the beer whilst stirring at the same time. Continue to whisk until combined. The consistency should be a smooth heavy thick batter but not lumpy. If you find you need more liquid just add a little chilled soda water until the batter loosens up. You want it to stick to the fish.
Pour in the fish and stir to coat completely. Cover and put in the fridge until you are ready to fry.
Heat oil in a large pan or deep fryer to 185 degrees. To check the batter is ready, drop a little batter in. If it sinks then immediately rises, you are good to go.
Fry fish in batches, 3 at a time. It should take around 4-5 minutes for the fish to cook and batter to turn golden and crispy.
Place on absorbent paper once cooked to drain excess oil.
Arrange chips in a greaseproof paper lined bowl and sprinkle over salt. Place fish on top. Drizzle over lemon juice and a little extra salt (not entirely necessary but worth it). Serve. Enjoy!
The BEST sauce ever Classic with fish and chips - Tomi's favourite on EVERYTHING
A light German beer to compliment
Option for left overs - Hot Battered Fish Sandwich with Mesclun and Mayo
This was AMAZINGLY GOOD!!!
Fresh fish purchased from Pacific Catch at Moore Wilsons
. Goldyna Sweet Mustard and Dill Mayonaise also available through Moore Wilsons.