![]() Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes. Pick up the fish one piece at a time, let the excess batter drip back into the bowl, and carefully place in the oil. When the oil reaches 365✯, add half of the floured fish to the batter and stir to coat. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. When the oil is around 325✯, add 1 cup cold beer to the flour mixture and whisk until smooth. To cook the fish, heat the litre of oil in a deep saucepan until a drop of batter sizzles and. Dip the fish into the seasoned flour, tapping off any excess. Roast for 30 mins, turning occasionally until the chips are golden and crisp. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.įor the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Serve this beer-battered fish over a bed of salt and vinegar chips with tartar sauce and lemon. Whilst constantly whisking, add enough beer to stiffen up the mix. Allow them to fry in the oil for 10 minutes, until they are cooked through. When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.įor the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.įor the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Heat a deep fat fryer to 250 F, and once the oil has reached temperature, add the potatoes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight. Transfer to a baking tray lined with paper towel. Cook the chips, in batches, for a further 2-3 mins or until crisp and golden. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Heat the oil to 180☌ (when oil is ready, a cube of bread turns golden brown in 15 secs). Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Store them in water.įill a large pot halfway with the oil or fill a deep-fat fryer with oil. For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e.
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