Beer Battered FishFrom capedread 7 years ago
- 200g plain flour shopping list
- salt and freshly ground pepper shopping list
- groundnut oil, including plenty for frying shopping list
- about 250ml good beer – anything really, including stout, but preferably not cheap lager shopping list
- * mixed fish of your choice, such as fillets of plaice, pouting or whiting, squid rings, even scallops or oysters shopping list
How to make it
- Sift the flour into a bowl, whisk 2 tbsp groundnut oil then gradually whisk in the beer, stopping when you have a batter with the consistency of thick emulsion paint. Beat it well, season well, then leave it to rest for 30 minutes or so.
- Heat a good 10cm depth of oil in a heavy-based pan until a cube of white bread dropped in turns golden brown in 2-3 minutes.
- Dip your chosen chunks of fish into the batter and lower them into the hot oil. Do this in batches, so as not to crowd the pan. Fry large pieces of fish for 4-5 minutes, and smaller items, such as squid rings, for 2 minutes or so, or until golden brown and crisp.
- Scoop them out and transfer to a warm dish lined with kitchen paper. Keep them warm while you fry the remaining fish, then serve straight away