Monday 31 December 2012

Beer-Battered Fish & Chips 炸鱼薯条

Beer-Battered Fish & Chips 炸鱼薯条

 The batter for the fish is light and crispy. Very tasty.

I came across this recipe in a magazine using beer to make batter. I have decided to try it out. I find it tasty and crispy, very much to my liking as I like to drink beer. My youngest son, YS prefers the ordinary fish & chips without using beer in the batter. I guess beer-battered fish is an acquired taste. For those of you who like beer, you may want to try out this recipe for beer-battered fish & chips.    


700g white fish fillet ( I used dory fish )
1 tsp salt
a dash of white pepper
2 tbsp flour, for dusting
400g potatoes, skinned and cut into chips
500ml cooking oil, for deep-frying
1 lemon, cut into wedges
bottled tartar sauce  

Ingredients For the Beer batter

125g plain flour
1/2 tsp baking powder
160ml beer
1/2 tsp salt
a dash of white pepper


1.  Mix the batter ingredients into a smooth batter. Set it aside.
2.  Sprinkle the fish fillet with salt and pepper to season. Then dust the fish fillet lightly with flour. Shake off excess flour from the fish fillet.
3.  Heat up the cooking oil in a wok. Dip the fish fillet into the beer batter, making sure the fish fillet is evenly coated with the beer batter. 
4.  Place the batter-coated fish fillet into the hot oil. Deep-fry both sides of the fish fillet until golden brown. 
5.  Dish up onto a plate.
6.  With the same oil, deep-fry the potato chips until golden brown.
7.  Dish up the potato chips and place them beside the fried fish fillet.
8.  Dollop a spoonful of tartar sauce onto the plate of fish and chips. Squeeze some lemon juice onto the fish fillet.
9.  Ready to serve.

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