Beer Battered Fish 'n' Chips
Who doesn't like fish 'n' chips? This recipe gives a light, crispy batter.
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Amount Per Serving
Calories from Fat 116
% Daily Value *
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Total Carbohydrates 83g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Dripping or oil, for frying
- 400g plain flour, put in the freezer for 15 minutes before using
- 3tsp baking powder
- 550ml very cold beer
- 4 pieces of sustainable white fish (I like Haddock)
- Heat the fat in a deep-fat fryer or chip pan to 185C. Whisk the baking powder into the chilled flour, along with ½ tsp salt, and then quickly whisk in the cold beer until you have a thick paste. This needs to be done just before you cook the fish.
- Position the bowl next to the fryer or pan. Have a plate lined with kitchen paper ready. Dip your fish into the batter and then carefully lower it into the hot fat, and agitate the frying basket to prevent the fish sticking to it. This will also give the batter a more interesting texture. Do this one or two pieces at a time: don't overcrowd the fryer.
- Cook the fish for about 4–6 minutes, depending on size, keeping a watchful eye on it; it should be crisp and golden. Lift out of the fat and drain on kitchen paper then serve immediately.
Simon Rochester http://www.simonrochester.co.uk/