Fish and Chips in Beer Batter

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Fish and Chips is the most remembered representative of English cuisine (other than Balti curries). The cooking oil must be fresh and clean to make the beer batter. Classic fish and chips.

Cooking Method

Mix flour, mustard and salt in bowl. Mix milk with egg and then add to flour and beat until aerated. Set aside.

Heat oil to 375 degrees F. When oil is up to temperature add beer to batter and mix well. Dip the fish fillets in batter and place into oil. Fry to a light golden brown, turning once. Remove and place on paper towels to drain. To keep fillets hot, they can be placed in a 300 degrees F oven while the balance is frying.

Peel five medium potatoes, slice into typical large English chip size. Rinse in cold water to reduce starch. Leave in water until oil is ready again at 375 degrees F. Remove from water, pat dry with paper towel and place into hot oil and fry until golden brown.

Ingredients Two serves, one for you and one for her indoors

White cod fish fillets 4
Flour 2 cups
Egg 1
Milk 150 ml.
Beer, flat 150 ml.
Salt ½ to 1 tspn
Dry mustard 1 tspn
Vegetable oil for frying
Malt vinegar to taste