![]() Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Ingredients 900 g potatoes sunflower oil, for deep-frying 225 g white fish fillets, skin off, pin-boned, from sustainable sources 225 g plain flour, plus. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil. It's important that the batter doesn't brown too quickly before the fish is cooked. 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. Watch out for splashes as the oil will be extremely hot. Lift the fish out with a pair of tongs and gently lower into the hot oil. Dip one floured fish fillet into the batter until thoroughly coated. When the oil has reached the right temperature, stir the batter well. Add the fish fillets, one at a time, and shake until coated in the seasoned flour. Put the flour into a large, strong polythene food bag and season with the salt. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes. Beat with a large metal whisk to make a smooth batter with the consistency of double cream.įor the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. To make the mushy peas, pick and finely chop the mint leaves. Make a well in the centre of the mixture and whisk in the ale and vinegar. For the batter, mix the cornflour, plain flour and salt together in a large bowl.
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