Beer-battered Fish

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This is a crispy, light batter which helps steam the fish inside.
2 litres sunflour oil, for deep frying
4 tbsp plain flour
1/2 tsp fine sea salt
4 thick fish fillets, such as haddock or cod (approx 200g each)
75 g cornflour
200 g plain flour
1 tsp fine sea salt
330 ml bottle of good real ale
2 tbsp white wine vinegar
1. First make the batter. Mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre and stir in the ale and vinegar. Beat with a large metal whisk to make a smooth batter. It should have the consistency of double cream.
2. Pre-heat a deep-fat fryer to 180ÂșC.
3. Put the flour in a large plastic food bag and season with the salt. Add the fish fillets, one at a time, and shake gently to coat them in the seasoned flour.
4. When the oil has reached the right temperature, stir the batter well. Take one floured fish and dip it in the batter until it is thoroughly coated. Lift it out and gently lower it into the hot oil, letting the fish fall away from you to avoid splashes.
5. Do the same with the second fish fillet and cook it with the first for 5-6 minutes, or until the batter is golden and crisp. Make sure the batter doesnt brown too quickly leaving the fish uncooked.
6. Transfer the cooked fish to a plate lined with kitchen paper to absorb any excess oil. Bring the oil back up to temperature and cook the remaining fish in exactly the same way. Serve immediately with home made chips and mushy peas.
Serves 4
Meal   DinnerDish   Main Dish
Cooking Method   Deep FriedMain Ingredient   Fish
Prep Time   less than 15 minutesCooking Time   less than 15 minutes

John Berridge

Member since Sep 2010

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