We may not have the broad repertoire of the Spanish or the delicate touch of the Japanese when it comes to fish, but you can’t get a better bit of batter than that from a decent British chippy. If like us you’re somehow not within walking distance of one of these fine institutions, this recipe is the next best thing.
INGREDIENTS Serves 4
For the fish
400g plain flour
550ml very cold beer
4 pieces Cod
Dripping or oil, for frying
3 teaspoon baking powder
½ teaspoon salt
METHOD
Put the flour in a mixing bowl and put in the freezer for 15 minutes before you cook the fish. Now according to Felicity Cloak: “This may sound odd, but when cold batter meets hot oil, the change in temperature seems to intensify the reaction as the carbon dioxide in the beer bubbles up, making it extra crisp”.
Heat oil in a deep-fat fryer to 185C You can use a large, heavy-based pan and a thermometer instead; make sure you fill the pan no more than a third of the way up with oil. If you don’t have a thermometer, drop a cube of bread in the oil to check the temperature: it should crisp and brown in 30 seconds.
When the fat is nearly up to temperature, stir the baking powder and half a teaspoon of salt into the chilled flour, then whisk in the cold beer to make a paste – don’t overmix or you’ll make the batter tou
Dip the fish into the batter, one piece at a time, then, shaking off any excess, carefully lower into the hot fat and agitate the basket, or very carefully stir with the slotted spoon to prevent it sticking. You can do this two or three pieces at a time, but make sure you don’t overcrowd the pan or it will overflow.
Cook the fish for four to six minutes, depending on the size of the fillets, until crisp and deep golden in colour, keeping a watchful eye on it at all times: never leave hot fat unattended. Scoop out with the slotted spoon and on to the kitchen paper to drain before serving.
Serve with Chips, Mushy Peas, or Tartare sauce
Original Recipe Felicity Cloak writing in the Guardian
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