Beer battered fish

There’s a lot to be said for a good beer batter. I like it to be puffy and I really like it to be crisp. I want to know it’s there, but not so much that the fish doesn’t get a look in. I want it to be a part of something that is going to make the world a better place.

This is such a beer batter.

This recipe was given to me by my mate Perry who was gifted it by a guy who ran a busy fish and chip shop, so I was immediately pretty sure he would know something of a good batter. After trying this batter recipe I knew for a fact that he did indeed know a thing about a good batter.

Now that was another bloody cracking anecdote now wasn’t it.

Also, i’ve got a youtube channel now and this recipe is on it and the link is at the bottom of the page.

BEER BATTERED FISH

Serves 4

600-700g fresh fish fillets, pin bone and skin removed

1 cup plain flour, plus extra to dust

1 cup self-raising flour

1 can (375 ml) of whatever beer you have in your hand

1 tablespoon canola oil, plus enough to fill your deep fryer

Chips, tartare and lemon, to serve

Fill deep fryer with oil to level.

Get oil up to temperature. Around 180 C (350 F) is good.

To make the batter, mix flours, oil and beer. Whisk until your batter is quite smooth and is thick enough to coat your finger nicely. Not too thick is the key here. If it seams a little thick you might want to add another splash of that beer you’re drinking.

Coat fish fillets with plain flour, shake slightly to leave only the slightest dusting of flour and then dip them into the batter.

Drag them out of the batter and ever-so-slightly drag them across the side of the bowl to remove excess.

Deep fry for 3 minutes or so, until fish is cooked and batter is crisp.

Season with salt and serve with chips, tartare and lemon, and maybe a nice little salad.

TARTARE SAUCE

1 ½ cups good mayonnaise. I believe that something that tastes like it belongs in your mouth is key here.

2 tablespoons chopped dill pickle

2 tablespoons chopped capers (even if you think you don’t like capers, you should still use them in here)

2 tablespoons chopped spring onion (shallot)

Combine all ingredients in a bowl and get that thing all mixed up so you might serve it with your fish.

https://www.youtube.com/watch?v=gNC08ID_yaw