Ingredients
225g self-raising flour
1 egg, lightly whisked
375ml light beer, chilled
1 pinch salt, and ground pepper
1 glug vegetable oil, to deep fry
8 white fish , about 120g each (such as flathead or whiting)
1 pinch sea salt, to garnish
1 handful lemon wedges, to garnish
Overview
Irish Ale & Thyme Battered Fish
Method
- Place flour in a bowl.
- Add the egg and stir to combine.
- Gradually whisk in beer until batter is smooth.
- Season with salt and pepper.
- Cover and place in the fridge for 30 minutes to rest.
- Add enough vegetable oil to a large saucepan to reach a depth of 8cm.
- Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds).
- Dip 2 pieces of fish, 1 at a time, into batter to coat.
- Drain off excess.
- Deep-fry for 3-4 minutes or until golden brown and cooked.
- Transfer to a plate lined with paper towel.
- Repeat, in 3 more batches, with remaining fish and batter, reheating oil between batches.
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