Beer Battered Fish Fingers
A new and inspiring way to make fish fingers. Great for as an appetizer or a side.
Ingredients
- 500 g of white skinless fish patted dry then cut into finger sized pieces (Some good examples of white fish are cod, seabess and haddock).
- 115 g of self raising flour
- 100 g of plain flour
- 2 teaspoons of paprika
- 2 teaspoons of dried oregano
- 200 mls of beer
- 100 mls of sparkling water
- 2 tablespoons of vegetable oil
- Salt and pepper for seasoning
- Plenty of vegetable oil for deep frying
- 1 lemon cut into wedges
Instructions
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Sift the self-raising flour in a bowl and then add your paprika and the dried oregano.
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Add the beer to the bowl a little bit at a time whisking on each occasion until all the bear is mixed through the self-raising flour and the mixture is nice and smooth. Next, add your sparkling water, your 2 tablespoons of oil and a good pinch of salt and pepper. Whisk together until combined well.
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Put your plain flour on a plate or in a bowl, then add the fish to the flour. Make sure every bit of fish is evenly coated, then take the fish out shaking off the excess flour and transfer to another plate or board.
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Get a pot or saucepan on the stove and fill it up about halfway, ready to deep fry. Then get the pot on low-medium heat. While you are waiting for your oil to heat up get your batter, your fish and a plate or tray lined with kitchen paper ready.
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If you have a cooking thermometer, you can use it to check if the oil is 180 degrees. If not, you can add a small piece of bread to the oil, then once the bread is floating, bubbling and golden you're ready to start frying.
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Put you floured fish into the batter ensuring every piece of fish is coated.
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Gently start submerging the fish into the oil making sure that you don't burn yourself, and that you don't overcrowd the pot. If any of the fish sticks to the bottom or the side of the pot, leave it for a minute, let the batter cook and then you can use a pair of tongs to gently pull it away. Fry the fish for about 2-3 minutes until golden brown. Repeat that cycle until all of the fish is cooked. Use a pair of tongs or a slotted spoon to transfer your fish to the tray or plate lined with baking paper.
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Serve straight away with wedges of lemon.
Recipe Notes
- These fish fingers go well with mushy peas and tartar sauce. Also, make sure you serve the fish straight away, the longer you leave the fish once it's cooked, the softer the batter will become.