Beer Battered Fish and Chips
Jack Munn
Category
Seafood
Cuisine
English
Author:
Jack Munn
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Absolutely unreal, super easy & super crunchy batter. Thank you to the ‘Provider II’ who landed this gorgeous bit of fish!
Ingredients
-
2x 200g white fish fillets - pollack, coley, haddock and hake all work well!
-
100g plain flour, plus extra for dusting
-
1tsp cayenne pepper
-
1tbsp dill, chopped
-
330ml pale ale
-
salt and pepper
-
2 medium potatoes
-
1ltr vegetable oil
-
parsley to garnish
Directions
Carefully trim the skin off the fillets, then season on all sides with salt & Pepper. Cover the fillets in flour, shake off any excess, then set aside.
In a bowl, mix 100g of sieved plain white flour with the cayenne, dill, salt and pepper. Slowly pour in the pale ale in small quantities, whilst whisking constantly. Once you reach the consistency of double cream. Set aside.
Cut the potatoes into chunky sized chips. Add them to a pot of boiling water and boil for 6 minutes. Pour out into a collander and let steam.
Fill a heavy based pot half to three-quarters full with the vegetable oil, then heat up to a medium heat. Gently drop the chips in and fry till crispy. Remove and place on a baking tray. Season generously with salt and pepper, then place in the oven at 100C to stay warm.
Submerge the fish in the batter, then carefully remove the fish from the bowl and let the excess batter drop off. Place the fish in the oil carefully, always placing away from you. Fry for 8-10 minutes until its golden brown. Take the fish out of the oil and let dry on a paper towel. Give the fish a sprinkling of flaky sea salt, then serve with the chips, a sprinkling of parsley and a side of tartar sauce.
