Beer Battered Fish and Chips
Absolutely unreal, super easy & super crunchy batter. Thank you to the ‘Provider II’ who landed this gorgeous bit of fish!
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
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.