Fish & Chips is the heart of Britain, a dish that is ever so popular in Britain and all the British colonies including Malta. Myself personally am not a big fan of deep fried foods and in fact I have fish and chips maybe once a year and Amanda does not like it all. Having said that I decided to make our own delicious fish and chips. I decided to do this because we bought a whole dogfish from my friend Ash at Penny's Fisheries and got some beer as a Xmas so fish, beer, flour...Eureka! Home-made fish and chips!! The secret to a good crispy, not soaked in oil fish is the temperature of the oil and by using cold beer. I used John Smith's Extra Smooth bitter but any beer will do in my opinion! I use a thermometer to get the perfect oil temperature but if you do not have a thermometer, the
easiest, and safest, method is to stick the end of a wooden spoon
into the oil. If you see bubbles form around the wood and they start to float
up, your oil is hot enough to cook with. It is also important not to overcrowd the frying pan and also make sure the temperature is high again before deep frying the next batch. The following recipe is enough for 4 medium fish fillets. You will need...
For the batter
- 220g self raising flour
- 330ml John Smith's Extra Smooth bitter
For the cherry tomato salad
- A handful of cherry tomatoes, cut in half (we used yellow and red ones)
- 2 tablespoons green olives, roughly chopped
- 1 garlic clove, crushed
- 1 teaspoon capers, roughly chopped
- 2 spring onions, chopped
- 1 teaspoon mint sauce
- Salt & pepper
- Extra virgin olive oil
- 4 boneless dogfish fillets (you can use other fish like cod, haddock, pollock etc.)
- Extra flour for dusting
- 1 litre vegetable oil
How to...
- Start by preparing the tomato salad. To do this just combine all the ingredients in a bowl and stir well. Set aside.
- Heat the oil to 180°C (see note in bold in the description above).
- Prepare the fish by dusting the fillets with flour, shake any excess.
- Prepare the batter by adding the beer to the flour in a medium sized bowl and whisk gently until you get a thick batter. Dip the fish fillets into the batter and cover in batter completely.
- Deep fry into the hot oil for 6-8 minutes (depending on the thickness of the fish) until golden and puffy. Using tongs or a slotted spoon take the fish out of the oil, making sure you drain any excess oil and put on absorbent kitchen paper. Keep in a warm place until you cook the other fish. Always make sure that the oil is back to 180°C as if the oil is not hot enough the fish and batter will absorb a lot of oil. You do not want that.
- Serve the fish hot with some tomato salad and chips.
Enjoy!!
R&A
