The Ultimate Kiwi Beer Battered Fish
YIELD
~500-600ML
PREP TIME
00:40
COOKING TIME
00:40
INGREDIENTS
For the fish
- 1 ½ cups self raising flour
- 1 tsp salt
- 1 tbsp malt vinegar (we love DYC)
- 1 egg, whisked until fluffy (we love Woodland)
- 300ml beer, very cold (we love Emerson's Pilsner)
- 4 fish fillets, fresh
- 1 ½ L vegetable oil, for deep frying (we love Olivado Avocado Cooking Oil)
- lemon, to serve
- 500g potatoes, cut into chunky fries (we love Wilcox Vivaldi)
- A drizzle Avocado Cooking Oil (we love Olivado)
- Sea Salt
- 1 1/2 cup of frozen peas
- ½ tsp salt
- A handful of mint leaves
- 1 tbsp of avocado cooking oil (we love Olivado)
METHOD
- For the fries: Heat oven to 200C and line a flat baking tray with parchment
- In a bowl, lather the fries in salt and oil. Spread out on the baking tray and bake for 30-40 minutes until golden and crunchy making sure to flip them over half way.
- For the peas: Boil the peas for 5 minutes and drain. In a food processor, blitz together all of the mushy pea ingredients until pureed with a little texture.
- For the fish: Heat the avocado oil in a deep pot or deep fryer to 180C. Have your fish fillets, coating flour, tongs and a tray lined with paper towels ready to go.
- Place the self-raising flour and salt in a bowl, make a well and pour the egg into the centre, pour over the beer, add the malt vinegar (this will make the batter extra crispy!) and whisk until a smooth batter forms.
- Dip the fillets one at a time into the flour, shake off excess then dip into the batter. Carefully lower it into the hot oil, and drag it backwards and forwards for a few seconds before letting it go — this will help to seal the batter.
- Cook for 2-4 minutes, depending on the thickness of each fillet, until crisp and golden. Lift out of the oil and drain on paper towels.
- To assemble: Season with salt and serve with lemon, mushy peas and fries. Devour while hot!
