Nicky's Kitchen SanctuaryBeer Battered Fish
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Ingredients
Serves 4- 2 tbsp cornflour ((cornstarch in USA))
- 4 tbsp cornflour ((cornstarch in USA))
- 4 extra large white skinless fish fillets ( – such as cod, haddock or pollack (see note 1 on size))
- ½ tsp baking powder
- ½ tsp black pepper
- ½ tsp salt
- 120 g (1 cup) self-raising flour (see swaps)
- Oil for deep frying
- 240 ml (1 cup) refrigerated pale ale (it MUST be cold) ( see swaps)
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Steps
- Step 1
First make the beef batter. Place the flour, cornflour and baking powder in a large bowl and stir together to combine.
- Step 2
Stir in the pale ale until no lumps remain. Place the batter in the refrigerator while you’re prepping the fish (the batter can be made ahead and refrigerate for 2-3 hours if you like).
- Step 3
Take a wire rack and place it on a tray or chopping board. Place a couple of pieces of kitchen roll underneath the rack. We’re going to be draining the fish on the rack once cooked.
- Step 4
We’re going to cook the fish in two batches. They only take a few minutes to cook, so you don’t really need to keep the first batch warm. If you wanted to keep them warm in the oven (especially if you’re cooking more than four fillets,) you can heat the oven to low and place the cooked fish in the low oven on the wire rack.
- Step 5
Heat the frying oil to 180C/350F in a large heavy-based pan. The oil needs to be at least 7.5cm/3 inches deep.
- Step 6
Now we're going to prep the fish. Mix the cornflour, salt and pepper together on a plate.
- Step 7
Take the fish fillets and pat them dry using paper towels. They need to be as dry as possible for the crispiest fish.
- Step 8
Take the beer batter out of the fridge and give it a quick stir.
- Step 9
Dredge the fish fillets in dry the cornflour mixture to coat on both sides. Then dip in the beer batter (be sure to thoroughly coat it – you can use tongs if you like). Allow any excess to drip off, then carefully lower the fish into the hot oil.
- Step 10
Repeat with the second fish fillet.
- Step 11
Allow the two fillets to fry for 3-4 minutes, until golden and crisp, then remove from the oil and place on the wire rack to drain.
- Step 12
Repeat with the two remaining fish fillets.
- Step 13
I love to serve mine with homemade chippy chips and mushy peas.
Interactive, hands-free timers are available in the Supper app.
First make the beef batter. Place the flour, cornflour and baking powder in a large bowl and stir together to combine.
Source: Nicky's Kitchen Sanctuary
