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Pour vegetable oil into a domestic deep fryer and heat to 180°c. Alternatively use a heavy based high sided pot.
Combine the flours, bicarbonate of soda and salt in a medium sized bowl. Pour in ¼ of the beer and whisk gently starting from the middle and begin to combine, drawing the flour from the edges of the bowl. Add ¾ of the remaining beer and whisk vigorously into a smooth batter. Add the rest of the beer and whisk until it reaches the consistency of thick cream.
At this point you can cook the chips and keep them warm in the oven set at 120°c.
Slice the fish into 10 cm x 2 cm strips. Coat in the flour and pat the excess from the fish. Drop into the batter and coat well. Lift each piece at one end and allow the excess batter to run off. Gently lower the fish into the hot oil, holding it at one end in the oil for a few seconds until the fish floats. Let go gently and repeat for the other pieces. Cook for 4 minutes or until the battered fish is crisp and a light golden brown. Lift out and drain the fish on paper towels.
Sprinkle with flake salt and serve with chips and tartare sauce.
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