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This is, perhaps, the quintessential British dish; comforting, delicious and deep-fried. Because of this, it is advised that you don’t eat food like this everyday but as part of a balanced diet.
- 6 × 150g fish fillets (we used haddock)
- 150g self raising flour
- 1g salt
- 1 egg
- 200ml beer
- About 1.5 litres vegetable oil for deep frying
Preparation Time: 10 minutes
Cooking Time: 8 minutes
- Make the batter by mixing all the ingredients except for the fish and the oil in a large mixing bowl.
- Remove the skin and any bones from the fish fillets.
- Pour the oil into a wide and deep pan (we used a wok), turn on the heat to medium and heat the oil to 140°c (if you don’t have a thermometer, drop a few drops of the batter into the oil when it’s hot, the batter should immediately start bubbling and rise to the surface).
- Put the fish fillets into the bowl of batter and mix them around so that they are all completely covered. Then, one at a time, pick them out and carefully put them into the oil, making sure you don’t overcrowd the pan (there should be plenty of space around each one, so do it in batches if necessary).
- Cook the fish for about 8 minutes, until they are a medium golden brown. While they are cooking, turn them over regularly and drop some of the batter from the bowl onto each piece (this gives it an interesting texture).
- When the fish is cooked, carefully take it out of the oil and put it onto some kitchen paper to drain off the excess fat (if you are cooking the fish in batches, put the cooked fish into a 100°c oven to keep warm).
- Serve. We served it with chips, tinned mushy peas and tartar sauce.