Beer battered Fish and Chips
Even though fish and chips is such an easy and common meal, I’ve never made it myself. I’m a slight bit intimidated by deep frying things. I’m always scared the food doesn’t cook properly and I also don’t want the batter to burn. But armed with delicious beer batter and the freshest Kabeljou in Gauteng, I was ready to start.
I was told by my fishmonger that Hake is good for fish and chips but that Kabeljou, Baracuda and Kingklip all give great flavour and a bit of meatiness. Now Kingklip is in the orange category on SASSI’s list and Baracuda, well it just scares me to think of it (I don’t know why), So Kabeljou it was.
I was searching the traditions of Fish and Chips and saw that the Brits eat their fish and chips with a giant pickled cucumber and pickled eggs. I don’t mind the pickled cucumber but the egg? Eish…that I’m not so sure about. But I knew why they liked pickled things with fish and chips. The acidity just cuts through the richness of the battered fish.
So I thought about a suitable companion for MY fish and chips and thought that Coleslaw would be perfect. However, I absolutely hate coleslaw that is dripping with thick mayo, so I made my own dressing for the slaw and let me tell you, it was absolutely divine. Who needs take-aways when you can make a meal like this yourself? Utterly delish!
4 large fish fillets, skin on if you prefer
1.5 cups flour
350ml beer of your choice (you might need a bit more to ensure the batter is runny enough)
2tsp Baking Powder
Salt & pepper
Oil for deep frying
For the Chips :
6 large potatoes, peeled if you prefer and sliced into thick chips
For the Coleslaw:
2.5 cups shredded cabbage (I used my food processor’s grater to shred all the veg)
3 large carrots, grated/shredded
1/2 cup mayonnaise
1/2 cup Greek yoghurt
2tbsn golden syrup
Juice of 1/2 lemon
2tbsn Tamato sauce (Ketchup)
2tsp Dijon Mustard
Salt & Pepper to taste
- For the fish, combine the flour, beer and baking powder in a bowl and mix together (a few lumps are great as they go nice and crisp when deep fried).
- Season the fish with salt & pepper and allow to stand for 5 minutes.
- Heat the oil in a large pot/wok.
- Holding on to the end of the fish fillet, dip the fish into the batter to coat properly and allow the excess to drip off.
- Gently lower into the oil and allow to fry until the batter is crisp and golden.
- Place on a wire rack placed over a baking tray and put into a luke-warm oven to keep warm while you fry the chips.
- For the Chips: Par boil the chips for 5-7 minutes and drain. Spread out over a baking tray and allow to steam dry.
- Fry in the same oil that you fried the fish until crisp and cooked through.
- For the Coleslaw: Combine all the ingredients in a bowl and mix well to coat the cabbage and carrots in the dressing.
- Serve the fried fish with chips and a good helping of the coleslaw. Don’t forget to add a wedge of lemon for the fish and a good sprinkling of white vinegar on the chips.