Fish and chips are one of Britain’s favourite foods, we eat them at the seaside, for dinner from the fish and chip shop. Making battered fish at home is simple, quick and easy as you can see in this battered fish recipe.
Choose the freshest fish you can find, frozen is also fine but make sure it is thoroughly defrosted first. Prepare the batter and only dip the fish at the last moment before plunging into hot oil to fry. This way you will always have a light and crisp snap to the batter.
Prep Time: 20 minutes
Cook Time: 8 minutes
Batter resting: 30 minutes
Total Time: 58 minutes
Yield: 4 Servings
2 oz/55g all purpose – plain flour
2 oz/55g corn starch / cornflour
Sea salt and pepper
1 tsp baking powder
1/3 cup/75ml dark beer
1/3 cup/75ml sparkling water
1 lb/450g white fish fillet preferably sustainable cod, pollock or haddock
¼ gallon/1 litre vegetable oil or other frying oil
“Boiled eggs wrapped with a seasoned sausage meat. A meal that goes over great at a party or with a salad for a light dinner.”
Original recipe makes 4 servingsChange Servings
1 poundpork sausage meat
2 teaspoonsWorcestershire sauce
4hard-cooked eggs, peeled
1 tablespoonall-purpose flour
1/8 teaspoonground black pepper
2/3 cupdry bread crumbs
1 quartoil for deep frying
In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.