Julie Goodwin’s Perfect Fish Batter – for Fish and Chips
Recipe Sourced from Julie Goodwin – Our Family Table
Ingredients
Vegetable oil, for deep-frying
1 1/3 cups (200g) plain flour
375ml cold beer
2 tablespoons salt
½ cup (75g) plain flour, extra
salt and white pepper
8 x 100 g boneless white fish fillets
Ingredients
Fill a deep-fryer to the recommended level with clean vegetable oil and heat it to 160˚C. Alternatively, half-fill a large pan and use a kitchen thermometer for temperature. Place the flour, beer and salt into a bowl and stir until combined. In a shallow dish, season the extra plain flour with salt and pepper. Coat the fillets in the flour, then carefully dip them into the batter. Allow the excess batter to drain, then lay each fillet gently and directly into the hot oil. (Don't put it in the basket and then lower it into the oil, as the batter will get stuck.) You should be able to put 3 or 4 fillets in the fryer at one time. Cook them for around 4 minutes, or until they are golden brown and crisp. Drain on paper towels and sprinkle with salt. Enjoy with a chilled glass of Pfeiffer Carlyle Chardonnay Marsanne.
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