Beer-battered fish and chipsby Gail Moffat |
| Preperation time: 30 mins Cooking time: 25 mins Serves: 4 |
| Recipe Ingredients |
| 4 x 175g thick haddock fillets; 650g maris piper potatoes, peeled and cut into chunky chips; 225g self-raising flour; 300ml beer; seasoned flour; sunflower oil for frying. |
| Recipe Method |
| Soak the potatos in cold water until ready to
cook. Into a large bowl sift the flour and add a pinch of salt. Slowly whisk in the beer until forms a batter with a thickness of double cream. Cover and chill. Rinse the chips under cold water and dry on paper towels. Deep-fry them for about 10 minutes and drain on kitchen towels. Dust the fish with the seasoned flour and deep-fry for 10 minutes until batter is crispy (may have to do this in batches). Return the chips to the hot fat for 3 minutes until crispy and again drain on kitchen paper. |
| More recipes: |
| Roast
potatoes Sweet potato crisps Maryland drumsticks Potato cakes Chunky leek and potato soup |
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