Fish and chips. For us it’s one of those prominent childhood memories – back then you’d order your chips by dollar amount, not by small, medium or large. And whatever you ordered was wrapped in newspaper (ink and all) - not plain paper or styrofoam.
Linking this great memory with beer, we’ve come up with our own tips on how to make the best home made beer battered fish, plus an excellent recipe..
Our top 6 tips :
1. Only Use Cold Beer: The secret to great batter is to go from very cold to very hot, very quickly. Don’t add ice, just have a cold beer ready to go… it means you can have a sip too!
2. Use Self Raising Flour: no need for bicarbsoda or yeast and no need to sift the flour. Self raising flour will make the batter light and crisp.
3. Don't Overwork The Batter. Having some lumps in the beer batter is OK.
4. Choose The Right Beer: Lager or Pale Ale for Flathead/Barramundi, Pale Ale or English Bitter for Cod, Lager for Sardines and Stout or Porter for Oysters
5. Hot Oil: Heat your oil to 180º C. Cooking in oil lower than this will result in soggy food. Thegoal is light and crispy.
6. Don’t Overcrowd: Overcrowding the fryer or pan can lead to soggy food as the temperature will drop when overcrowded.
Our Recommended Recipe and Method:
•Fish of your choice (boneless and skinless)
•330ml of cold beer
•220g (1 ½ cup) self raising flour
1. Cut fish into even pieces to ensure cooking times will be consistent.
2. Make batter by gently mixing beer with self raising flour, salt and pepper in a bowl. Use a fork to mix. Some lumps are OK.
3. Coat each piece of fish with rice/plain flour(gives batter something to cling too).
4. Dip each piece of fish into the batter and place in oil.
5. Cook until golden brown and then place on paper towel to absorb residual oil.
6. Serve with garden salad, chips and a few wedges of lemon.