Beer bat­tered fish & chips

Takes 40min Serves 4

Ideal Home (UK) - - Simple Pleasures -

IN­GRE­DI­ENTS

● 1KG POTA­TOES, CUT INTO WEDGES

● 1TBSP SUN­FLOWER OIL

● 115G PLAIN FLOUR

● 1TSP BAK­ING POW­DER

● 1TSP SALT

● 150ML BEER, LIGHT ALE OR LAGER, CHILLED

● SUN­FLOWER OR GROUNDNUT OIL FOR DEEP-FRY­ING

● 4 X 175G WHITE FISH FIL­LETS, COATED IN SEA­SONED FLOUR Pre­heat the oven to 220°C/200°C fan/gas 7. Place the pota­toes in salted, boil­ing wa­ter for 5min, then drain. Toss in oil, sea­son, and place on a tray in the oven for 15-20min. Sift the flour and bak­ing pow­der into a bowl and stir in the salt. Make a well in the cen­tre and whisk in the beer, light ale or lager to make a bat­ter the con­sis­tency of dou­ble cream. Heat the oil in a large deep pan or deep-fat fryer to 180°C. Dip two of the fil­lets in the bat­ter to coat, then lower into the hot oil. Fry for 6-7min un­til the bat­ter is crisp and golden. Drain on kitchen pa­per and keep warm while fry­ing the re­main­ing fil­lets. Mean­while, make the tartare sauce recipe on the pre­vi­ous page and serve it along­side the fish and chips.

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