Crispy Beer Battered Fish and Chips
A must have recipe for crispy and light beer battered fish and chips.
Servings: 4
Ingredients
- 2 large sweet potatoes
- 500 g firm white fish fillets such as flake
- 1 ½ cup plain flour
- 3 heaped teaspoons baking powder
- 375 ml cold beer
- sunflower oil for deep frying
Instructions
For the Sweet Potato Chips
- Preheat oven to 200° and line an oven tray with baking paper.
- Peel the potatoes and cut into thick strips. Place in a medium saucepan and fill with enough cold water so that the potatoes are submerged. Bring to the boil and cook for 5 minutes.
- Drain well, then return to the pot with a generous drizzle of olive oil and salt and pepper. Place a lid on the pot and give the potatoes a good shake to ensure they are well coated in the oil. Transfer potatoes to the oven tray ensuring they are evenly spread out.
- Place in oven and cook for 15 minutes. Turn the heat up to the highest and cook for a further 5 minutes or until golden and crispy.
For the beer battered Fish
- Cut the fish into smaller portions so that it is easier to work with. Pat well with paper towel to soak up any excess moisture then season well with salt and pepper.
- To prepare your batter, In a large bowl whisk together the flour, baking powder and beer. The consistency should be quite thick to allow the batter to easily stick to the fish. let it rest for 10 minutes.
- Meanwhile, heat oil in a deep fryer or heavy based pot; ensure there is enough oil to submerge your fish or it won't cook evenly.
- Working in small batches, dip the fish into the batter so it is well coated and then very carefully, using tongs, lower the fish into the oil. Cook for approximately 4 minutes or until the fish is coked through and the batter is golden and crispy.Drain the fish onto paper towel. Repeat the process with remaining fish.
Notes
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