Article 4 June 2021

Recipe of the week: Beer Battered Fish

Serves 4

4 June is National Fish & Chips Day. So why not celebrate with some home battered fish and chips?

IngredientsMethod
Plain Flour 250g
Beer 330ml
Malt Vinegar 15ml
Pinch of Salt
4 White fish fillets (Hake, Pollock or Hoki as a tasty, sustainable alternative to Haddock or Cod)
Plain Flour 60g
Salt, Pinch
Pepper, Pinch
It’s best to use a deep fat fryer if you have one heated to 180c. As an alternative, you can use a heavy-bottomed pan heated to 180c, but be careful not to leave it unattended.

1. To make the batter, place the flour and salt into a bowl, whisk in the beer and vinegar until you have a smooth batter, allow to rest for 10 minutes.

2. Mix the remaining flour with the seasoning, coat the fish in the flour and shake off any excess.

3. Dip the fish into the batter one fillet at a time and coat evenly.

4. Gently place a fillet into the hot oil using tongs if you prefer to. Do not drop in as this will cause the oil to place up and could burn you.  Cook 2 fillets at a time to help the oil retain its heat and give you a crisper batter.

5. Cook the fish for 4-5 minutes,
turning every so often until the batter is golden brown.

6. Drain the fish on kitchen paper to remove any excess fat, repeat the process with the remaining fillets.

7. Serve with chips, peas and a wedge of lemon.

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