Deep-fried fish in a beer batter coating

Deep-fried fish in a beer batter coating

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
40g self-raising flour
35g cornflour
1/2 teaspoon baking powder
pinch paprika
100ml strong ale or beer
oil, for deep-frying
4 pieces skinless white fish, each about 170 g
plain flour, to dust
salt

Method

  1. Heat the oven to 120°C.
  2. Put the flour, cornflour, baking powder, paprika and a pinch of salt in a bowl and make a well in the centre. Pour the ale into the well and, using a wooden spoon, mix it into the dry ingredients to create a smooth batter.
  3. One-third fill a large, deep, heavy saucepan with oil (or use a deep-fat fryer) and, over a low heat, heat to 182°C, or until a small piece of bread dropped in the hot oil browns in 60 seconds.
  4. Dip a piece of fish in flour to coat, dusting off any excess, then into the batter to coat evenly. Carefully lower into the hot oil and repeat with a second piece of fish. Deep-fry for 5–8 minutes, depending on the thickness of the fish fillets.
  5. Drain the fish well on kitchen paper and sprinkle lightly with salt. Transfer to the low oven with the door ajar, to keep warm while you coat and deep-fry the remaining pieces of fish.

Note

  • The cornflour, baking powder and raising agent in the self-raising flour improve the crispness of the batter.

Variation

  • For the batter, replace the ale or beer with sparkling water.
Tags:
Leiths School of food and wine
cookery course
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