The Ultimate Kiwi Beer Battered Fish
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
- YieldServes 4
For the Fish
- 1 ½ cups self raising flour
- 1 tsp salt
- 1 tbsp DYC Malt Vinegar
- 1 egg, whisked until fluffy
- 300ml beer, very cold (we love Emerson’s Pilsner)
- 4 fish fillets, fresh
- 1 ½ L vegetable oil, for deep frying
- lemon, to serve
For the Chips
- 500g potatoes, cut into chunky fries (we love Wilcox Vivaldi)
- A drizzle of Cooking Oil
- Sea Salt
Method
1
Start with the chips, heat oven to 200C and line a flat baking tray with parchment.
2
In a bowl, lather the fries in salt and oil. Spread out on the baking tray and bake for 30-40 minutes until golden and crunchy making sure to flip them over half way.
3
Heat the vegetable oil in a deep pot or deep fryer to 180C. Have your fish fillets, coating flour, tongs and a tray lined with paper towels ready to go.
4
Place the self-raising flour and salt in a bowl, make a well and pour the egg into the centre, pour over the beer, add the DYC Malt Vinegar (this will make the batter extra crispy!) and whisk until a smooth batter forms.
5
Dip the fillets one at a time into the flour, shake off excess then dip into the batter. Carefully lower it into the hot oil, and drag it backwards and forwards for a few seconds before letting it go — this will help to seal the batter.
6
Cook for 2-4 minutes, depending on the thickness of each fillet, until crisp and golden. Lift out of the oil and drain on paper towels.
Serving Suggestion: Season with salt and serve with lemon, mushy peas and chips. Devour while hot!
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