Beer-Battered Fish and Chips
The secret is to go from really cold to really hot, really fast.
- 800g boneless fish fillet
- sea salt flakes and freshly-ground black pepper
- 1½ cups plain flour
- 400ml beer
- 1 egg yolk
- ¼ cup rice flour
- vegetable oil for deep frying
- chips, lemon and tartare sauce, to serve
1 Pat the fish dry with kitchen paper, then season with salt and pepper and dust with ½ cup plain flour.
2 Whisk the beer and yolk in a bowl, then stir in the rice flour and remaining plain flour. Season with salt, then dip the fish pieces. Fry in hot (190°C) oil for 4 minutes, until crisp. Drain well, then serve with chips, lemon and tartare sauce.