What you'll need: 50g cornflour 50g plain flour 75ml lager 75ml sparkling water approx 1 litre sunflower oil for deep frying 1 tsp baking powder Pinch of turmeric 400g fillet of good, flakey fresh white fish (cod, haddock, hake or whatever you fishmonger recommends) Serves: 4 Method First Combine your
What you'll need:
- 50g cornflour
- 50g plain flour
- 75ml lager
- 75ml sparkling water
approx 1 litre sunflower oil for deep frying
- 1 tsp baking powder
- Pinch of turmeric
- 400g fillet of good, flakey fresh white fish (cod, haddock, hake or whatever you fishmonger recommends)
Combine your flours, baking powder, and turmeric into a large bowl, and season well with salt and pepper. Once mixed, take a tablespoon of the dry mix out, and set aside on a dish for later.
Gradually add your lager and sparkling water into the bowl, and stir well until you have a silky smooth, lump-free batter. Leave to stand for 30 minutes (you can use this time to prepare some chips).
Heat your oil in a deep large saucepan or wok - you know when it is hot enough when you can drop a bit of batter in, and it fizzes and crisps up straight away. Dry your fish with some kitchen paper, then dredge in your reserved flour mix from before. Shake off the excess, then dip in the batter until completely covered.
Carefully lower the fish into the oil, and cook for about 7 minutes (may need more or less depending on the thickness). Take it out when golden and crisp, dry on some more paper, and serve with potato or vegetable chips, and your favourite sauce.
There you have it -- a posh recipe for Fish and Chips!
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