 |
ASDA Recipes
Beer-battered fish and chips
It started as a cheap meal for the working classes in the mid-19th century. Here's how to make perfect fish and chips, adding beer to the batter for a light texture
Serves 4
Preparation time 50 minutes
Ingredients
Method
1 Maris Piper, King Edward and Desiree are the best potatoes for making chips - they'll have a thick coating and a deliciously fluffy middle. Peel and cut the potatoes into chunky chips (plump chips will absorb less fat). Soak them in a bowl of cold water until you are ready to begin cooking them.2 Sift the flour and a pinch of salt into a large bowl, and gradually whisk in the beer until the batter is the thickness of double cream. Cover and chill. 3 Preheat oven to 50C/Gas 0.25. Heat the oil in a deep-fat fryer to 120C. Rinse the chips under cold water and pat dry with kitchen towel. Cook gently for 8 to 10 minutes until soft but still pale. Drain on kitchen towel. Increase heat to 180C. 4 Dust the fish with seasoned flour, shaking of the excess. Dip two fillets into the batter and fry for 8 to 10 minutes, until golden and crispy. Keep warm. Repeat with the remaining fillets, making sure the fat is still 180C. Return chips to the hot fat for 2 to 3 minutes, until crispy. Drain on kitchen paper and add salt. 
   
Per serving
Calories 570, Carbs 43g, Fat 27g, Saturated fat 3g, Sugar 0g 
|
ASDA.com Copyright 2007
