Monday, November 19, 2012

Beer battered fish and chips

Sweat: 8%
Sweet: 92%

I am a big fan of steamed fish. Back home, my mom buys fresh fish from the market every single day and thus a fish dish is always on the dining table. However, in this country, I believe unless you visit a proper fish market (at 3am in morning) it is very unlikely to buy live fishes from your local fish monger. 

My brother and I went food shopping yesterday and bought some cod fillets. I decided to give the best known British dish a go. Fried fish is not really my thing but I do love this beer battered fish. I also fried some onion rings (using the same batter) and hand-cut chips (normal and sweet potatoes) to accompany the fish. Fatty fatty! If I had a blender, I would have made my own tartar sauce. 


4 Cod fillets
250ml Ale or beer
200g Flour
Crispy rapeseed oil


1. In a bowl, mix flour, a pinch of salt and pepper. Whisk in the ale or beer of your choice until you have a thick batter with no lumps. Let the batter sit for about half an hour.
2. Heat the oil in a pan. When the oil is hot enough, dip the cod fillets (or fish of your choice) in the batter and gently place in the oil. Do two at a time. Since the batter will expand in the oil, do not overcrowd the pan. When turned golden brown both sides, take fillets out and lay them on a wire rack or a plate with paper towels. Serve with tartar sauce and lemon wedges. If making onion rings, just slice the onions into rings, throw them in the batter and deep  fry.

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