Beer battered fish and chips 1 2 3 ``re create this summer staple at home´´
THE WHOLE FAMILY WILL ENJOY THIS CLASSIC DISH
STEP 1 Place 1½ cups (225g) of the flour in a bowl, add the beer and season with sea salt. Whisk batter until smooth and set aside in the refrigerator. STEP 2 Place the chips in a bowl, cover with cold water and wash well. Drain and dry the chips with clean tea towels. Half-fill a large saucepan or wok with oil and place over medium heat until the temperature reaches 190°C on a deep-frying thermometer. Cook the chips, in small batches, for 6–7 minutes until cooked and light golden brown. Remove using a slotted spoon and drain on paper towels. Sprinkle with sea salt, set aside and keep warm. STEP 3 Place the remaining flour on a large tray, season with pepper and the extra salt, then add the fish and toss to coat. Dip the fish in the beer batter, allowing any excess to drip off. STEP 4 Cook the fish, in batches, for 3–4 minutes until the fish is cooked and the batter is golden and crisp. Serve with the chips, lemon and aioli. Serves 4.