Fish 'n' Chips
Everyone loves fish 'n' chips - it's a family favourite - especially when the fish is fresh.
- 225grms self raising flour
- 1 egg, lightly whisked
- 375mls light beer, chilled
- 6 baking potatoes, (russets) peeled
- Vegetable oil, to deep fry
- 8 white fish fillets, 120g each
- Lemon wedges, to serve
Place flour in a bowl, add the egg and stir to combine. Gradually whisk in the beer to make a smooth batter, season with salt and pepper. Cover with cling film and place in the refrigerator for 30 minutes to rest.
Fill a large saucepan with vegetable oil to deep fry.
Cut potatoes into batons, finger size. Deep fry chips in batches for 5-6 minutes or until light golden, remove with slotted spoon onto a plate lined with paper towel, cool to room temperature.
Coat 2 pieces of fish, one at a time in batter, drain off excess.
Deep fry for 3-4 minutes or until golden brown and cooked, drain onto a plate lined with paper towel. Repeat in batches the remaining fish and batter.
Finish chips by deep frying for 2-3 minutes or until crispy, drain.
Serve fish and chips seasoned with salt in a paper cone with lemon wedges to the side to serve
- Tags: Recipes
- Anthony Soons