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Niña
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NIÑA ​ANINIAS

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Beer-battered Fish

3/16/2012

2 Comments

 
Picture
Whenever J and I go to a pub or a bar, Fish and Chips will always be one of the ones we order. It's such an amazing dish that sometimes I even have cravings for it.

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.

Ingredients:
1 beer
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

Directions:
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!
2 Comments
Kashif
3/18/2012 06:38:01 am

Can i use non alcohol beer as a muslim we r not premited so pls adv the same receipe without beer

Reply
AcousticChef
3/18/2012 02:42:13 pm

Hi Kashif,

Thanks for dropping by. This is a basic recipe. You can very much play around with the flavours. To answer your question, yes, of course you can use non-alcoholic beer, you can also use soda water, 7-up or sprite. You are actually after the bubble or foam that it renders... that will make your batter light. The choices is up to you which flavour you'd prefer.

If you like it a bit spicy, which I think you might. Add your spices in the flour, where you will dredge your fish ... before dipping them in batter.

Happy munching!

-AC

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