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Recipes, Videos & Articles

RECIPE OF THE WEEK
BEER-BATTERED FISH
Recipe by:
Luke Dale-Roberts
Serves:
4
Dietary considerations:
Pescatarian / Dairy free
prep time
15 minutes
cooking time
20 minutes

INGREDIENTS:

4 x 160 g fresh hake fillets, skinned and deboned

1 pinch salt

330 ml Steph Weiss beer

158 g plain flour

(plus extra for dusting)

Sunflower oil for frying

For the beer salt:

10 T Maldon salt

10 T dark beer

 

BUY INGREDIENTS

COOKING INSTRUCTIONS:

Cut each fish fillet in half and salt.

Put the beer into a large mixing bowl and mix in the flour using your fingertips. Dust the fish fillets with flour and shake off any excess.

In a saucepan, heat the oil. Dip each fillet into the batter, then carefully place in the oil and fry for 8 to 10 minutes, or until golden.

Drain on kitchen paper and serve immediately, seasoned with beer salt.

To make the beer salt:

Place the salt in a nonshot stick frying pan over a medium heat. Add the dark beer, 1 T at a time, allowing the liquid to evaporate before each new addition. Set aside in warm place to dry out further.

 

Cook's note:

The key to good fish and chips is the beer. In this recipe, I use a German-style weiss beer, which gives the batter a lovely rich wheat flavour. If you can’t find this kind of beer, any lager will do. When making the batter, use your fingers and leave it a little lumpy – the less you work the gluten in the batter, the better.


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