This is an ideal dish for your guilt free Friday treat – Enjoy!
The secret of the bubbles – whether you prefer pollock or cod, with the skin on or off, everyone agrees that good batter should be light and crisp, which means getting some air into the mixture. There are two principal methods for doing so: adding a raising agent, such as baking powder or yeast, or making up the batter with a carbonated liquid, such as sparkling water or beer.
Perfect battered fish
Proper fried fish needs little in the way of fancy embellishments. Beer and raising agents, for flavour and volume, and good hot fat are all you need for pure, unadulterated happiness. (Oh, and a piece of fresh fish, of course.)
Dripping or oil, for frying
400g plain flour, put in the freezer for 15 minutes before using
3tsp baking powder
550ml very cold beer
4 pieces of sustainable white fish (I used pollock)
1. Heat the fat in a deep-fat fryer or chip pan to 185C. Whisk the baking powder into the chilled flour, along with ½ tsp salt, and then quickly whisk in the cold beer until you have a thick paste. This needs to be done just before you cook the fish.
2. Position the bowl next to the fryer or pan. Have a plate lined with kitchen paper ready. Dip your fish into the batter and then carefully lower it into the hot fat, and agitate the frying basket to prevent the fish sticking to it. This will also give the batter a more interesting texture. Do this one or two pieces at a time: don’t overcrowd the fryer.
3. Cook the fish for about 4–6 minutes, depending on size, keeping a watchful eye on it; it should be crisp and golden. Lift out of the fat and drain on kitchen paper then serve immediately.
Is battered fish an art best left to the professionals, or can you beat the efforts of your local chippie? Which recipe do you use, and what fish do you honour with it? And can anyone suggest a good recipe for proper mushy peas?