Ingredients
Fillets of good quality white fish, room temperature.
Chips.
Salad with simple dressing.
Tartare sauce.
Lemon wedges.
(For the batter)
200g self-raising flour, finely sifted.
250ml flavoursome real ale.
125ml soda water.
Salt, pepper and paprika.
Method
Whisk together flour, beer and water, seasoning with a generous pinch of salt, pepper and paprika.
Rest batter for at least 1 hour before use.
Preheat oil in saucepan (it will need to be at least 3 inches deep) to 180°C. Use a thermometer to check that the oil temperature is not dropping too much when you add the fish.
Dip fish fillets in batter, and allow excess batter to drip off fish.
Place each fillet carefully in oil, cooking until batter is golden brown—about 3 minutes.
Rest on absorbent paper, season, and serve with chips, tartare sauce, green salad leaves with a simple dressing, and lemon wedges.
Rest batter for at least 1 hour before use.
Preheat oil in saucepan (it will need to be at least 3 inches deep) to 180°C. Use a thermometer to check that the oil temperature is not dropping too much when you add the fish.
Dip fish fillets in batter, and allow excess batter to drip off fish.
Place each fillet carefully in oil, cooking until batter is golden brown—about 3 minutes.
Rest on absorbent paper, season, and serve with chips, tartare sauce, green salad leaves with a simple dressing, and lemon wedges.
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