Fish & Chips2016-07-25
- Servings : 4
- Cook Time : 25m
- Ready In : 25m
An old classic that never gets dull. Succulent fish fillets fried in crispy beer batter with salty chips, the ideal mid-week meal.
- sunflower oil for deep frying
- FOR THE FISH
- 4 white fish fillets, such as hake, bream or kingklip
- 225g self raising flour, plus extra for dusting
- salt and freshly ground black pepper
- 300ml cold beer
- 6-8 potatoes, peeled and cut into thin chips
- lemon, sliced
Preheat the oven to 150°C and preheat the oil to 120°C. Put the chips into the fryer and allow them to fry gently for about 8-10 minutes, until they are soft but still pale. Check they’re cooked by piercing with a small, sharp knife. Lift out of the pan and leave to cool slightly on greaseproof paper.
Increase the heat of the fryer to 180°C. Season the sh and dust lightly with our; this enables the batter to stick to the sh.
To make the batter, sift the our and a pinch of salt into a large bowl and whisk in the beer to give a thick batter, adding a little extra beer if it seems over-thick. Season with salt and thickly coat 2 of the fillets with the batter. Carefully place in the hot oil and cook for 8-10 minutes until golden and crispy. Remove from the pan, drain and sit on a baking sheet lined with greaseproof paper, then keep warm in the oven while you cook the remaining 2 fillets in the same way.
Once the sh is cooked, return the chips to the fryer and cook for 2-3 minutes or until golden and crispy. Shake o any excess fat and season with salt before serving with the crispy sh and lemon wedges.