Beer bat­tered fish and chips 1 2 3 ``re cre­ate this sum­mer sta­ple at home´´

THE WHOLE FAM­ILY WILL EN­JOY THIS CLAS­SIC DISH

Sunday Herald Sun - Stellar - - Class - By Donna Hay

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.

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