Extra Crispy Battered Fish & Chips

Ingredients:

 

Sunflower oil, for deep frying 

1 x 450g I&J Deep Water Hake Medallions

 

Seasoned Flour Mixture:

 

1 cup cake flour

Black pepper

Plain salt or garlic salt 

 

Batter:

 

1 cup flour

¼ cup corn flour

1 tsp baking power

½ tsp salt

250ml cold beer or non-alcoholic beer

 

Serving suggestion:

 

2 lemons cut into quarters

Crispy potato chips

Tartar sauce

Tomato sauce

Fresh Italian Parsley

 

Serves: 2-3

 

Recipe:

 

1. Heat a pot of oil on the stove to 190 °C.

 

2. Mix the cake flour, salt and pepper in a small bowl. 

 

3. Dip the frozen I&J Deep Water Hake Medallions in warm water for 2 seconds, coat with the seasoned flour mixture and set aside. 

 

4. Whisk the flour, corn flour, baking powder, salt and cold beer together until smooth. Ensure the batter is not too runny. Coat each frozen portion in the batter.

 

5. Gently shake off any excess batter and carefully lower the fish into the oil and deep-fry for about approximately 7-9 minutes until golden brown and cooked through.

 

6. Remove and drain the deep-fried Medallions on absorbent kitchen paper.

 

7. Serve and ENJOY!

 

Serving suggestion:

 

Serve with lemon wedges and crispy potato chips, tartar sauce, tomato sauce and cold crisp beers! ENJOY