Beer battered Fish and ChipsJuly 18, 2010 No Comments
In honour of Master Chef the other night my husband asked me to make fish and chips for dinner.
No, it did not take me 40mins like the time limit the contestants had on the show but it was yummy and even though it appears to be a simple dish, in reality I don’t think anything is truly simple in cooking. You can always take ‘simple’ things a little bit further. Here are my tips for yummy fish and chips!
Fish and Chips (serves 4)
- 1 cup dry ale beer
- 4 x whiting fillets (skinned)
- 150g self rising flour
- 2 large ‘non floury’ potatoes per person (such as Desiree potatoes)
- Approx 2 liters oil for deep frying (I used canola because that’s what i had on hand, and is fine to use but if you want to get technical peanut is probably a bit better because it has better capacity to sustain high heat without smoking)
- Heat oil to about 180 Celsius to cook your fish and chips, if you do not have a deep fryer use a cooking thermometer to determine heat.
- Cut potatoes lengthways trying to make eat piece roughly the same size so they all cook evenly. Dry each piece of chip with an absorbent paper towel.
- Cook chips in batches (depending how many you have to cook) you don’t want to over crowd them while cooking in the oil. Cook them until they are soft but not coloured. Remove them and drain on a plate lined with paper towel.
- Sift your flour into a bowel and add beer and salt string until combined.
- Dip the fish into the batter. Fry in batches for about 5 mins or until golden. Flip fish around in the oil from time to time. Remove and drain on a plate lined with paper towel. Set aside and keep warm.
- Fry your chips again in batches but this time until golden brown. Remove and drain on a plate lined with paper towel. Set aside and keep warm.
- Serve your Fish and Chips with Tarter sauce or Mayo… and yes you can make your own here too :)
Beer battered fish and chips, Fish