Chilli and Beer Battered fish and chips
Thought id share another recipe with you. This time for good old fish and chips with a Chilli Up North twist.
2 boneless and skinless haddock or cod fillets (i used nice fresh redcar cod and skinned it my self ;o) )
for the beer batter
55g self rasing flour and a bit for dusting
pinch of sea salt and pepper
1 tbsp sunflower oil
75ml of ale (ive used boddingtons, czech lager, john smiths and Guinness)
Chilli flakes or powder (as much as you think you can handle)
1 egg white
for the chips
Chipping spuds – maris piper, king edwards or cyprus chippers work well.
peel and cut chips, soak in water for as long as possible to remove starch, rinse and drain.
pre heat you fryer to 160 degrees, fry chips until cooked but not coloured.
add the flour, salt, oil and beer into a bowl and mix until smooth, beat the egg in a separate bowl until stiff and fold into the batter.
dust the fish with flour and place into the batter.
remove the chips and let them drain.
heat the fryer to 190 degrees and fry fish until golden…remove and drain,
add chips back to the fryer and fry until golden.
remove, drain and serve with the fish and mushy peas.