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Ingredients
Method
- 4 firm white fish fillets, about 150g each
- 1 cup self-raising flour, plus extra for dusting
- 1 cup lager, chilled
- 1 tsp baking powder
- 4 large potatoes, cut into chips
- Vegetable oil, for frying
- Malt vinegar and lemon wedges, to serve
- Salt
- Whisk flour, baking powder and lager together until smooth, then chill while you prepare the chips.
- Fry chips in batches at 160 degrees for 5 minutes until soft, then drain. Increase oil to 190 degrees, dust fish in flour, dip in batter and fry for 5 to 6 minutes until golden and crisp. Fry chips again at 190 degrees for 2 to 3 minutes until crisp.
- Drain on paper towel, season with salt, and serve together with malt vinegar and lemon wedges.
1 hr 15 mins
4 serving
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