This ones a family faviourite so I had to share!
Beer batter fish with home made chips is easier than you think…it’s a family faviourite because it tastes great, is fun to make and quick!
Fish – any will do, but a light white fish best, we like Flathead tails are delish! Slice into fish-finger type sizes.
Batter – Self Raising Flour (Gluten free works fine too), beer (any), ice cubes
Potato’s – washed, sliced into wedges
Sunflower oil for frying
Heat oven 180 degrees.
lightly toss wedges in olive oil and salt (I love pink Himalayan!). Place on tray and into oven for 45 mins to an hour, turning half way through – cook until lovely golden colour.
Heat oil in a large pan or wok, quite a lot – enough to have a “deep fry”.
Mix SR flour (roughly 2 cups for 1kg fish) with chilled beer until smooth and batter is a thick-pancake consistency (if too runny add more flour, if too thick add more beer). The trick with a killer beer batter is ICE! so chuck in a dozen ice cubes…they chill the batter and make it light and fluffy when it cooks. As the ice cubes melt, your batter will get thinner on the fish, this is completely fine!
Dip fish pieces in batter to coat them and put them straight away into hot oil pan (I use a wok). Cook until golden, turning as needed.
Drain on folded paper towel.
Serve with wedges, aoli or mayo.