This ale batter is super simple and seriously delicious – a little bit of British pub grub on a plate!
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4
30 minutes
30 minutes
Battered Fish:
1 1/2 cup plain flour
375 ml beer
1/2 teaspoon sea salt
600 g white fish fillets
Parsnip and Carrot Wedges:
2 tablespoons coconut oil
1/2 teaspoon sea salt
3 carrots, sliced into batons or thick wedges
3 parsnips, sliced into batons or thick wedges
Mushy Peas:
2 cups frozen peas
1 lemon, juice and zest
Preheat a fan-forced oven to 200°C/400°F/Gas Mark 6 and line a large baking tray with baking paper.
Meanwhile, prepare Battered Fish by placing 1 cup flour, beer and salt in a bowl. Use a whisk to mix well until smooth. On a separate plate, add ¼ cup flour and a pinch of salt. Coat fish fillets first in the flour and then submerge in the batter bowl.
Heat a large frying pan over a medium to high heat and add enough oil to coat the pan to about 1cm deep. Add in fish fillets straight from the batter bowl and cook for 4 minutes on each side, or until batter turns golden and fish has cooked through. Place fish fillets on a plate with a paper towel and set aside.
To prepare Mushy Peas, add frozen peas to a bowl of boiling water. Let it sit for 5 minutes until the peas become soft. Once soft, drain out the water and add ½ lemon juice and zest, a pinch of sea salt and freshly ground black pepper and mash with a fork. If you find it a little hard to mash, use a stick blender to blitz a few times, leaving a few peas whole.
Serve Battered Fish with a squeeze of the remaining lemon juice, the Parsnip + Carrot Wedges and a dollop of Mushy Peas.
This ale batter is super simple and seriously delicious – a little bit of British pub grub on a plate!
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