Fish in mustard beer batter with sweet potato chips

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Make sure the fish fillets aren’t too thick so the fish is cooked by the time the batter is crisp and golden.

Serves 4

Chilling: 1 hour

Preparation: 15 min

Cooking: 20 min

SWEET POTATO CHIPS

2 sweet potatoes, peeled

10 ml (2 t) chilli powder

2 ml (½ t) cayenne pepper

2 ml (½ t) ground cumin

salt and pepper

FISH

500 ml (2 c) flour

15 ml (1 T) baking powder

salt and pepper

45 ml (3 T) Dijon mustard

1 can (440 ml) milk stout beer

4 hake fillets

TO COOK

oil for deep-frying

1        Sweet potato chips: Using a vegetable peeler or knife, cut the sweet potatoes into thin slices. Put into a bowl of cold water and chill for 1 hour.

2        Meanwhile, combine the chilli powder, cayenne pepper, cumin, salt and pepper and set aside.

3        Fish: In a large bowl mix the flour, baking powder, salt, pepper and Dijon mustard. Add the beer, whisking until the batter is smooth. Chill in the fridge for 30 minutes.

4        To cook: Heat oil for deep-frying in a large pot (see tip).

5        Drain the sweet potatoes and pat dry with paper towels. Dip in the chilli powder mixture and fry in the hot oil in batches for 3 minutes or until golden. 6        Dip the fish fillets into the batter and allow the excess to run off. Gently slip the fish into the hot oil. Allow to cook for 5 minutes, turn and cook for another 5 minutes. Drain on paper towels. Tip: Make sure the pot is big enough for the fish fillets to fit wellor they will curl up.

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