Pub grub: seaside fish and chips
Make some seaside fish and chips
- For the beer batter:
- 1 x 330ml bottle of beer
- 320ml water
- 20g fresh yeast
- 300g flour
- 30g smoked paprika (optional)
- For the chips:
- Oil for frying
- 8 large potatoes, peeled and cut into cubes
- For the fish:
- 4 x 200g fresh hake fillets
- Seasoned flour
- Lemon halves for garnish
To make the batter: Mix together the beer, water and yeast in a large bowl and whisk well. Slowly add the flour and paprika, whisking until smooth. Leave in a warm place for 15 to 20 minutes to allow the yeast to start to ferment (you should see some bubbles covering the surface).
Heat the oil in a deep-fat fryer to 150C and cook the chips until soft. Drain on a clean cloth and set aside.
Pass the fish through the seasoned flour, and then dip into the batter. Cook in the frier at 180C for about six minutes or until done (a golden brown colour is what you are looking for).
Place chips back into the fryer and cook until crisp and golden brown. Serve with pride.
TIME: 45 minutes