I think this would be one of my biggest mistakes, ever. I'm sharing it because its absolutely delicious and I love it, but it does mean than relaxing Friday nights with fish and chips from the local chipper are a thing of the past. Why? because I will never eat fish n chip shop fish again, it's just not a patch on what you can do at home! you have been warned, also don't expect it to be cheap - good fish is pretty pricey.. enjoy xx
Hand cut wedges
6 - 8 large potatoes cu into wedges
2 good lugs of olive oil
2 tsp paprika
2 tsp tumeric
Salt and pepper
Beer Battered Fish
4 fillets of fresh gummy shark or flake sliced in half long ways
1 egg lightly whisked
1 and 1/2 cups of self-raising flour
375ml chilled beer
Salt and pepper
Olive oil (to deep fry)
Heat the oven to 200C and line a baking tray with non stick baking paper. Place potatoes, oil, paprika, turmeric, salt and pepper in a plastic bag (no holes) and shake until all combined. Empty the bag onto the tray and arrange the wedges so they have plenty of room (will be helpful when you have to turn them). Cook, turning occasionally for 45 mins or until golden.
Sift the flour into a large bowl and add the whisked egg, stirring to combine. Gradually add the beer and whisk until smooth. Season with salt and pepper and cover and place in the fridge to rest for 30 minutes.
Add enough olive oil to the pan to reach a depth of about 8cm. Heat to 190C over a high heat. Test with a cube of bread - which will brown in 10 seconds when the oil is hot enough (5 - 10 mins). Dip two pieces of fish into the batter and coat, and then deep fry for about 8 minutes turning a few times. If your fish is thick it will take longer - so you'll be playing it by ear (I had to cut one open to check). Transfer to a tray lined with paper towel and pop in the oven while you fry the next three of lots of fillets.
Serve with the wedges, fresh lemon, tartare sauce and salt flakes (and a salad if you must). You are never going to the fish n chip shop again though...