Ginger-Beer Battered Fish and Chips
A modern take on the British Classic Fish and Chips. Follow my tips for the perfectly crispy & light fish batter and
- Deep fat fryer or a saucepan large enough to deep fry fish fillets
- 6 cod fillets approx 140g each
- salt for dry brining as required
- 100 g plain flour plus extra for dusting
- 30 g rice flour
- 30 g corn flour
- 1 tsp cayenne pepper
- 1 tsp white pepper powder
- 1 tsp salt or to taste
- ½ tsp baking powder
- 2 cans ginger beer as required
- Dry brine the cod fillets with a slight dusting of salt. Leave to sit in a plate for 15 minutes.
- Whilst the fish is dry brining, make up the batter by mixing plain, rice, and corn flours with baking powder, cayenne pepper, white pepper, salt & pepper.
- Mix with fridge-cold ginger beer into the breading mix, until the batter becomes smooth and has the consistency of double cream.
- Make sure you get the correct batter consistency. The volume of liquid will depend on the temperature, humidity and the age of the flours.
- Lightly floured the dry brined fish with seasoned flour. (Flour with salt & pepper). Dip the floured fish into the batter and get an even covering.
- Dip the battered fish into hot oil 180°C. Dip in the side closer to you first, as it starts to float slowly lower the fish away from you and into the oil.
- Once the whole fish floats to the top. You can pour some more batter into the top with a spoon to make an extra crispy layer of batter on top.
- Fry until golden brown.
- Chalo kawa.Serve with chips, tartare sauce and lime wedges.
- The fish should be flakey with a light and crisp batter.
- How does it taste?