Beer Battered Fish With Chips Hudson Valley Style
Beer Battered Fish With Chips Hudson Valley Style
A practical Beer Battered Fish With Chips Hudson Valley Style recipe with measured ingredients and a step-by-step method. Ready in about 20 minutes.
Total time: 20 minutes
Ingredients
- 75G/2 1/2Oz Cornflour
- 200G/7 1/4Oz Plain Flour
- 1 Tsp Fine Sea Salt
- 330Ml/11 1/2Fl Oz Real Ale
- 2 Tbsp White Wine Vinegar
- Sunflower Oil, For Deep Frying
- 4 Tbsp Plain Flour
- 1/2 Tsp Fine Sea Salt
- 4 X 200G/7 1/4Oz Thick White Fish Fillets, Such As Haddock Or Whiting
- Chips, To Serve
Method
- Put the corn flour in a large mixing bowl and add the salt, beer and vinegar. Whisk well and then add enough water until a thick sauce forms. Cover with plastic wrap and leave to rest overnight, up to 3 days.
- Heat oil to 360 f.
- Whisk together flour and salt. Coat fish in flour, shake off excess, then deep fry until golden.
- Remove from oil, drain and continue to dredge in beer batter. Place on paper towels to drain.
- Serve immediately with chips.