A Perfect Pantry
Beer Battered Fish and Beetroot Chips
- PREP TIME
20 min - COOK TIME
1 hr - READY TIME
1 hr 20 min - SERVINGS
5
Ingredients
- 5 medium beetroots peeled, cut into 1cm wide batons
- 1/2 cup olive oil
- 2 cups plain flour sifted
- 2 59g free range eggs
- 375ml beer chilled
- 10 piece white fish fillets approx 150g each
- 4 litres vegetable oil or enough to fill your deep fryer
Directions
- Preheat a fan forced oven to 180°C.
- Place the beetroot batons, oil and 2 tablespoons of rock salt into a bowl and toss until combined. Evenly disperse over 2 baking trays and place into the oven for 1 hour or until golden brown.
- Place 1 3/4 cups flour and the eggs into a bowl and whisk to combine. Gently stir in the beer until a smooth consistency is reached. Cover and place into the fridge to stand for 40 minutes. Gently stir.
- Preheat your deep fryer to 190°C.
- Lightly flour each fish fillet and then dip into the batter and place straight into the deep fryer basket, 2 pieces of fish at a time. Drain on paper towel and serve with beetroot chips, a lime wedge and some spicy baby rocket.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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