The best beer battered fish & chips
Recipe by: Gab Moore
- 400g plain flour, put in the freezer for 15 minutes before using
- 3 tsp baking powder
- 1.5 cans of very cold beer
- 4 pieces of flake or flathead tails
Heat the oil in a large pot or deep fry pan. Whisk the baking powder into the chilled flour and then quickly whisk in the cold beer until you have a thick paste. This needs to be done just before you cook the fish. Position the bowl next to the fryer or pan. Have a plate lined with kitchen paper ready. Dip your fish into the batter and then carefully lower it into the hot fat and agitate the frying basket to prevent the fish sticking to it. This will also give the batter a more interesting texture. Do this one or two pieces at a time: don't overcrowd the pan. Cook the fish for about 4–6 minutes, depending on size, keeping a watchful eye on it; it should be crisp and golden. Lift out of the oil and drain on kitchen paper then serve immediately. You can serve this in soft taco’s in this case, cut the fish into 10 x 3cm strips.