Perennially popular and oh-so-Kiwi, fish and chips is a staple on many menus, with the yeast in beer acting much as yeast in bread, creating a crisp, light and puffy batter for your fish. Steinlager’s low carb beer is a great option for summer dishes, as it gives all the flavour without the extra calories!
INGREDIENTS
1 bottle Steinlager low carb beer, chilled
1 ¾ cups self-raising flour
1 tablespoon cornflour
6-8 firm white fish fillets
1 cup frozen peas
¼ cup aioli
Oil for frying
Mr Chips ready to cook chips
To serve: cracked pepper & sea salt, lemon wedges for squeezing
METHOD
Add the flour and cornflour to a medium bowl and whisk to remove any lumps. Slowly pour beer into the flour, whisking slowly until you have a smooth and a thin pourable consistency batter. Chill for at least 10 minutes.
Pour boiling water over peas and stand for 5 minutes then drain and mash with aioli and season well. Trim fish into evenly-sized fillets.
Heat oil and shallow fry chips until golden, set aside to keep warm. Lightly dredge the fish in flour then dip into batter, allow the excess batter to run off then cook in the oil, for 2-3 minutes turning to achieve a rich golden colour.
Serve the battered fish and chips with smashed peas, lemon wedges and a cold Steinlager beer.
TIP
Always ensure your beer is extra-chilled, so when the cold batter hits the hot oil, the coating is beautifully crisp
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