Fish and potato wedges (or chips)

By admin
03 May 2011

The beer batter is deliciously light and crisp, and easy to make.

Serves 4 Preparation time: 5 min Cooking time: 10 min


250 ml (1 c) self-raising flour pinch of salt 250 ml (1 c) ice-cold lager beer

FISH oil for deep-frying 6 frozen hake fillets, skin removed while frozen salt and pepper flour for sprinkling on top 1-2 lemons, cut into wedges to serve

POTATO WEDGES 3-4 potatoes salt oil   BATTER Combine the flour and salt in a large mixing bowl.

Add about three quarters of the beer or just enough to make a drop batter the consistency of cream.

Chill until needed.

FISH Heat enough oil in a pan for deep-frying.

Season the fish with salt and pepper and dust with flour.

Dip two or three fillets in the beer batter and let the excess batter run off.

Put the fillets in the heated oil and fry for 2 minutes.

Turn and fry until golden and done.

Keep warm while you repeat with the remaining fillets.

Serve with chips or baked potato wedges (see recipe) and lemon.

BAKED POTATO WEDGES Preheat the oven to 200 °c. Scrub 3-4 potatoes well and cut into wedges.

Put the wedges in a roasting pan and sprinkle with salt.

Drizzle with oil and roast until golden and done.

Turn the wedges a few times with a spatula while they’re cooking.

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