Beer battered fish and chips

Beer battered fish and chips, it’s the perfect dish for a Friday night after work, or a mid week meal, quite frankly it’s perfect any night of the week, especially when it’s homemade.

They key to cooking any fish is ensuring you are buying the freshest seafood you can get your hands on, even if it then means freezing it until you plan to cook it (I only recommending freezing white fleshed fish).

For the recipe below start with the potatoes as they take the longest.

Ingredients

  • 6 white baby potatoes, peeled and evenly chopped into chips
  • 6 pieces of flathead tails
  • 375ml beer (I used Peroni in this recipe)
  • 1 cup plain flour
  • 2 tablespoons cornflour
  • drizzle of olive oil
  • 500ml of Vegetable oil for frying
  • salt and pepper
  • 1 lemon for squeezing
  • seasoning for chips: all purpose seasoning, sea salt flakes, paprika

Method

Making the Chips

  1. Preheat oven to 200°c (Fan forced). Place baking tray in the oven to heat up.
  2. Once you have peeled and chopped the potato into desired chip size, hard boil them on the stove until just soft. A good test is if a fork easily goes into the chip without breaking it up.
  3. Strain and pat dry with a tea towel. Remove the baking tray from the oven, cover with a piece of baking paper and then place boiled chips on tray. Sprinkle sea salt, pepper, paprika and all purpose seasoning on the chips and drizzle with a few drops of olive oil. You can also add some chopped rosemary for additional flavouring. Bake in the oven for around 20 minutes or until crisp and crunchy.

Making the fish

  1. Heat a deep pan or frypan on hot heat. Add the vegetable oil and allow to heat. (Fish must be fried in hot oil)
  2. Place a portion of the flour in a glad bag and add salt and pepper. Add in the fish into the bag so they are lightly dusted with the flour.
  3. To make the batter add remaining flour to a mixing bowl, add the cornflour and salt and pepper. Slowly add the beer and whisk until you have a thick but liquid batter.
  4. Remove the fish from the glad bags and one at a time coat in the batter and fry immediately. Fish should take only about 1 minute on both sides to cook. You will know it is done when the batter goes crispy and a golden colour. Cook in batches.
  5. Place cooked fish on paper toweling over a meshed baking try for it to absorb any excess oil.

Remove chips from oven and enjoy immediately. Drizzle with lots of lemon juice.

flathead tails flathead tails

 

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