Ingredients:
2 litres (7 pints) sunflower oil for deep-frying
125g (4oz) self-raising flour
¼ tsp baking powder
¼ tsp salt
1 medium egg
150ml (¼ pint) sparkling mineral water
2 hake fillets, about 125g (4oz) each
450g (1lb) Desirée potatoes, cut into 1cm (½ in) chips
salt, vinegar and garlic mayonnaise to serve
2 litres (7 pints) sunflower oil for deep-frying
125g (4oz) self-raising flour
¼ tsp baking powder
¼ tsp salt
1 medium egg
150ml (¼ pint) sparkling mineral water
2 hake fillets, about 125g (4oz) each
450g (1lb) Desirée potatoes, cut into 1cm (½ in) chips
salt, vinegar and garlic mayonnaise to serve
method
1. Heat the oil in a deep-fryer to 190°C (test by frying a small cube of bread; it should brown in 20 seconds).
2. Whiz the flour, baking powder, salt, egg and water in a food processor until combined into a batter. Remove the blade from the food processor. Alternatively, put the ingredients in a bowl and beat everything together until smooth. Drop one of the fish fillets into the batter to coat it.
3. Put half the chips in the deep-fryer, then add the battered fish. Fry for 6 minutes or until just cooked, then remove and drain well on kitchen paper. Keep warm if not serving immediately.
4. Drop the remaining fillet into the batter to coat, then repeat step 3 with the remaining chips. Serve with salt, vinegar and garlic mayonnaise.
2. Whiz the flour, baking powder, salt, egg and water in a food processor until combined into a batter. Remove the blade from the food processor. Alternatively, put the ingredients in a bowl and beat everything together until smooth. Drop one of the fish fillets into the batter to coat it.
3. Put half the chips in the deep-fryer, then add the battered fish. Fry for 6 minutes or until just cooked, then remove and drain well on kitchen paper. Keep warm if not serving immediately.
4. Drop the remaining fillet into the batter to coat, then repeat step 3 with the remaining chips. Serve with salt, vinegar and garlic mayonnaise.
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