Traditional Beer Battered Fish and Chips
Serves 2
Ingredients:2 Angel cut Haddock fillets4oz plain flour1 egg white2 tablespoon sunflower oil6fl oz beer400g potatoes (chipped)pinch of salt
Method
• Preheat deep fat fryer to 130°. Place the chipped potatoes in a pot of boiling water for 4-5 minutes. Drain the chips in a colander and shake them well to fluff up the edges. Place the chips in the fryer at 130° for 5-6 minutes until soft, remove and place on a tray to cool.• Place the flour, salt, and oil in a bowl. In a separate bowl whisk the egg white until stiff.• Add the beer to the flour mix and whisk until smooth then add the egg white.• Turn the fryer up to 180°. Coat the haddock fillets in a little flour then dip into the batter mix.• Gently lower the haddock one at a time into the hot oil. Cook for 4- 5 minutes until golden and place on a wire rack over a tray to drain. While the fish is draining, place the chips in the fryer until crisp. • Serve with tartare sauce and a squeeze of lemon.
