Beer battered fish & chips
An easy method of a well loved classic!
Cooking Instructions
- 1
Start by removing the bones from the fish of your choice and cutting to size - I used a basa fillet and cut it in half.
- 2
Combine the juice of both the lemon and lime in a bowl along with the dill and parsley, both coarsely chopped. Add garlic and chilli to your liking.
- 3
Now marinade the fish in the lemon/lime mixture for about 20mins-30mins.
- 4
Whilst the fish is marinading, begin to prep the batter by combining the cornflour, beer and buttermilk in a bowl - briskly whisk until smooth. Salt and pepper to taste.
- 5
Set the batter aside and rinse your potatoes, ready to peel. Once peeled, pat dry and place on chopping board.
- 6
Slice the potatoes into thick "matchsticks" and softly boil for 3 minutes. Drain and set aside to cool.
- 7
Place oil in a shallow frying pan and set heat to medium, letting the oil warm up (It should be hot enough to cook a bread cube in about 30 seconds)
- 8
While the oil is warming up begin to coat the marinated fish fillets in the beer batter, covering thoroughly.
- 9
Once the oil is hot enough place your battered fish into the pan, letting each side cook for 2 minutes per side or until golden brown.
- 10
Place the fish to the side to rest while you cook the chips - the oil should still be warm enough for you to place the precut chips in the pan immediately.
- 11
Once chips are nice and crispy, drain away the oil and place on a plate with the rested fish - garnish with a sprig of parsley and a lemon wedge.
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