03 Nov English Style Fish Batter
Courtesy of the Salmon Shop
Ingredients:
1 cup of flour
1/2 tsp baking soda
1/2 tsp sea salt
1 cup of ice cold beer
1 Tbsp vinegar
1/2 cup of ice cold water
extra flour to coat the fish
Method:
Combine all of the dry ingredients and whisk together. Add the beer and continue whisking. Then add the vinegar and the water. Whisk until well mixed and place in the fridge for 20 minutes. To prepare the fish, coat it in flour then re-whisk the cold batter before dipping into the batter.
Tips for frying:
Make sure to use a thin piece of fish about 1/4 to 1/3 of an inch thick. Use a high smoke point oil such as rice bran, grapeseed or corn oil. Heat the oil to 375 F before frying. Avoid frying too many pieces at one time as it will drop the oil temperature too low. Always place the cooked fish on a wire baking rack when done to drain off excess oil while maintaining crispness. Season with salt and pepper and serve with malt vinegar, lemon wedges and tartar sauce.
