Fish for Fish and Chips
Ingredients:
For the Fish:
- 7 tablespoons (55 grams) all-purpose flour, divided
- 7 tablespoons (55 grams) cornstarch
- 1 teaspoon baking powder
- Sea salt, to taste
- 1 pinch freshly ground black pepper, to taste
- 1/3 cup dark beer, cold
- 1/3 cup sparkling water, cold
- 4 (7-ounce) fish fillets (thick, white fish)
- 1 quart (1 liter) vegetable oil , or lard, for frying
Instructions
- Gather the Ingredients
- Set aside 2 tablespoons of flour. In a large roomy bowl, mix the remaining flour with the cornstarch and baking powdered. Season lightly with a tiny pinch of salt and pepper.
- Using a fork to whisk continuously, add the beer and the sparking water to the flour mixture to the flour mixture and continue mixing until you have a thick smooth batter. Place the batter in the fridge to rest for 30 mins to 1 hour.
- Lay the fish fillets on a paper towel and pat dry. Season lightly with sea salt
- Place 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish filet in the flour and shake off any excess
- Dip into the batter, coating the entire fillet
- Check that the oil temperature is still 350 degrees F. Fry for approximately 8 minutes or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
- Once cooked, remove the fillets from the hot oil and drain on paper towels. Sprinkle with salt. Cover with parchment paper to keep hot. Serve with chips and enjoy