Beer battered fish and chips
MasterChef New Zealand - Beer battered fish and chips
225grms self raising flour
1 egg, lightly whisked
375mls light beer, chilled
6 baking potatoes, (russets) peeled
Vegetable oil, to deep fry
8 white fish fillets, 120g each
Lemon wedges, to serve
1Place flour in a bowl, add the egg and stir to combine.
Gradually whisk in the beer to make a smooth batter, season with
salt and pepper. Cover with cling film and place in the
refrigerator for 30 minutes to rest.
2 Fill a large saucepan with vegetable oil to deep fry.
3 Cut potatoes into batons, finger size. Deep fry chips in batches
for 5-6 minutes or until light golden, remove with slotted spoon
onto a plate lined with paper towel, cool to room
temperature.
4 Coat 2 pieces of fish, one at a time in batter, drain off
excess.
5 Deep fry for 3-4 minutes or until golden brown and cooked, drain
onto a plate lined with paper towel. Repeat in batches the
remaining fish and batter.
6 Finish chips by deep frying for 2-3 minutes or until crispy,
drain.
7 Serve fish and chips seasoned with salt in a paper cone
with lemon wedges to the side to serve.
