Lucky me, there is a nearby joint called London Fish and Chips, but of course, home-made is always the way to go.
Tip 1: try and find a dark beer, to add colour. I would have loved to use Guinness but didn't have one available.
Tip 2: some starts with the flour in the bowl first to ensure the batter gets the right consistency.
Tip 3: use a bamboo skewer for easy handling in dredging flour, dipping in batter and frying.
1 1/2 cups flour
1 teaspoon baking powder
1 large egg, lightly beaten
500 grams hammour fillets, or any other white meat fish, cut into serving sizes
salt and pepper
1/2 cup flour for dredging
oil for frying
Makes 5 generous servings
Heat the oil until its 375F.
In the meantime, mix beer, flour, baking powder, salt and egg. Whisk it until smooth and silky.
Season fish with salt and pepper, dredge them in flour, shake excess flour before dipping them into the batter. Fry them 4-5 minutes.
-AcousticChef, cookin' one tune at a time!