More on one of the British's favorite meals - Fish and Chips.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
- 1 1⁄2 cups all-purpose flour
- 2 tablespoons Peanut oil, plus more for deep-frying
- About 1 cup good beer – anything will do, including stout, but preferably not cheap lager
- 2 pounds Mixed fish fillets of your choice (cod, salmon, wahoo, haddock, etc.) - skin removed, if any
- Salt and freshly ground black pepper
Heat a good amount of peanut oil (about 2-inches deep) in a large, deep, heavy-bottomed pan until it reaches 320°F (160°C).
Dip your chosen piece of fish into the batter so it is thoroughly immersed, then lift it out and hold it over the bowl for a few seconds so any excess batter drops back in. Now lower the battered fish into the hot oil. Do this one piece at a time, if using large portions, or in small batches for smaller pieces, so as not to crowd the pan.
Fry large pieces of fish for 4 to 5 minutes, and smaller items, for 2 minutes or so, until golden brown and crisp. Scoop them out with a wire skimmer, and transfer to a warm dish lined with paper towels. Keep them warm while you fry the remaining fish, then serve right away, with ketchup or perhaps some tartar sauce.
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