Master­class Bat­tered fish

The Guardian - Feast - - News - Felic­ity Cloake

We may not have the broad reper­toire of the Span­ish or the del­i­cate touch of the Ja­panese when it comes to fish, but you can’t get a bet­ter bit of bat­ter than that from a de­cent Bri­tish chippy – hot from the fryer, crisp and glis­ten­ing, a golden sar­coph­a­gus for the gen­tly steamed fil­let within. If you’re some­how not within walk­ing dis­tance of one of these fine in­sti­tu­tions, this recipe is the next best thing. Check the fish for small bones and dis­card. Remove the skin if you like Whisk the chilled beer into the chilled flour mix to make a paste

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