Uncategorized, food
Nothing screams comfort food like fish and chips washed down with a crisp, refreshing beer...right? Well, we were in the mood for some self-isolation cooking, so we started to think: 'How easy would it be cooking with the Easy Ale?'
This beer's smooth mouthfeel and subtle bitterness render it highly approachable, so whether it’s a Sunday BBQ with the fam, an unexpected catch up with mates or if you’ve just finished mowing the lawns… Easy has you covered.
Give this recipe for Easy Ale Beer Battered Fish and Chips a crack!
Ingredients
For beer battered fish:
- 355ml Easy Ale (You can buy it online here)
- 1 egg, whites only and lightly beaten
- 1 1/2 cup self-raising flour
- 1 tsp sea salt
- 8 fillets of local fish (we used South Australian Whiting)
- Salt and pepper, for seasoning
- Vegetable oil, for frying
For chips:
- 800g potatoes (we used Sebago because they are great for frying)
- Vegetable oil, for frying
Method:
Leaving on the skin, slice the potatoes into even finger-sized chips.
In a large heavy based pot, pour in enough vegetable oil to come up to 8cm (make sure you have a big enough pot, so the chips have room to float around and not touch the bottom).
Bring the oil to 140 degrees. (If you don't have a thermometer, just test a small chip - if it sizzles and floats to the top, then it's ready to go).
In batches, slowly lower chips into the oil and gently move around the pot for about 9 minutes. They should be soft, but not brown yet - this is blanching them. Remove and place on paper towel to cool. Repeat with other batches.
Bring the heat up on the oil a little and place the chips in once again to brown and become super crispy! 180 degrees is great for frying, so your chips will be tuck shop crisp!
Beer Battered Fish:
Combine Easy Ale and egg whites in a large bowl. Slowly add the flour and salt, then whisk to remove any lumps. Set aside to rest for 10 minutes. Crack open an Easy Ale for yourself.
Dry fish and season lightly with salt and pepper.
You can use the same oil as the chips, so bring the oil up in temperature a little to around 190 degrees.
Working in batches, coat fish with the batter and gently drop into the heated oil. Fry until it is golden and cooked through, flipping once. This should only take approx. 5 minutes. Remove and place on paper towel. Season with sea salt.
Serve with a lemon wedge and tartare sauce... and an Easy Ale or two, of course!
