MasterChef Nz - Beer battered fish and chips
225grms self raising flour
1 egg, gently whisked
375mls light beer, chilled
6 baking taters, (russets) peeled
Vegetable oil, to deep fry
8 white-colored fish fillets, 120g each
Lemon wedges, for everyone
1Place flour inside a bowl, add some egg and stir to mix. Progressively whisk within the beer to create a smooth batter, season with pepper and salt. Cover with cling film and put within the refrigerator for half an hour to relax.
2 Fill a sizable saucepan with vegetable oil to deep fry.
3 Cut taters into batons, finger size. Deep fry chips in batches for five-6 minutes or until light golden, remove with slotted spoon onto a plate lined with paper towel, awesome to 70 degrees.
4 Coat 2 bits of fish, individually in batter, drain off excess.
5 Deep fry for several-4 minutes or until golden brown and cooked, drain onto a plate lined with paper towel. Repeat in batches the rest of the fish and batter.
6 Finish chips by deep frying for just two-3 minutes or until crispy, drain.
7 Serve fish and chips seasoned with salt inside a paper cone with lemon wedges aside for everyone.