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IRISH ALE AND THYME BATTERED FISH


Rating

Serves:

Cook Time:

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4

20 mins


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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