| Prep |
Cooking |
Serves |
 |
 |
 |
| 0 mins |
0 mins |
2 Adults |
Recipe by The Devilled Egg | Online Cookery School.
Ingredients
- 2 fillets of cod or haddock
For the batter:
- 60g plain flour
- 60g potato starch
- 150ml cold dark ale
- Pinch of turmeric (optional)
- Salt
-
Fussels Extra Virgin Rapeseed Oil for frying.
Method
Prepare and cook the fish:
Combine the two flours and turmeric in a bowl.
Start adding the ale, combining quickly with a whisk as you go.
Preheat our Cold Pressed Rapeseed Oil for deep frying to 180C.
Dip the fillets in the batter and carefully lower into the hot oil, make sure you lower the fish in away from you.
Fry until the batter is crispy and everything is cooked through (6-12 minutes, depending on the size).
Remove with a slotted spoon and drain on kitchen paper.
Sprinkle with salt.
Serve with:
Triple Cooked Chunky Chips and Tartare Sauce made with Fussels Garlic or Classic Mayonnaise.
