Hairy Bikers Fish Batter Food

BEER-BATTERED FISH

Beer-battered fish image

Provided by The Hairy Bikers

Yield Serves 4

Number Of Ingredients 10

Ingredients

75g/2½oz cornflour
200g/7¼oz plain flour
1 tsp fine sea salt
330ml/11½fl oz real ale
2 tbsp white wine vinegar
sunflower oil, for deep frying
4 tbsp plain flour
½ tsp fine sea salt
4 x 200g/7¼oz thick white fish fillets, such as haddock or whiting
chips, to serve

Steps:

For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream.
For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C.
Put the flour into a large, strong polythene food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour.
When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot.
Repeat the process with a second fish fillet and cook with the first for 5-6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil.
Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips.

BASIC TEMPURA BATTER

Basic tempura batter image

This tempura mix can be used to batter vegetables, anchovies, sage leaves or squid - perfect for creating deep-fried party snacks.

Provided by Sophie Godwin - Cookery writer

Categories Snack, Treat

Time 5m

Number Of Ingredients 4

Ingredients

70g cornflour
30g plain flour
80ml sparkling water, chilled
small handful crushed ice

Steps:

To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.

Nutrition Facts : Calories 91 calories, Fat 0.2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 0.3 grams fiber, Protein 0.8 grams protein, Sodium 0.13 milligram of sodium

CRISPY BEER BATTER

Crispy beer batter image

The easiest foolproof beer batter recipe

Provided by Arentweallbusy

Time 25m

Yield Serves 10

Number Of Ingredients 0

Ingredients

Steps:

1 cup s/r flour mix with 1/2tsp salt
Add 125 ml beer and 125ml mineral water. Can add only beer - 250 ml.
Whisk until there are no lumps
If too runny, add more flour. If too thick, add more liquid.
Heat the oil in the wok or deep pan until 200C. Throw a bread crust to check, the oil is hot enough when the bread turns golden in 10 sec.
Once the oil is hot, deep your fish/veggies into the batter, remove access of the batter on the edge of the bowl and gently immerse in the oil (away from yourself). Repeat with up to 4 pieces at a time. Make sure to let the oil get hot again between the batches.

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