Simple Homemade Beer Batter Fish Recipe - Perfect for Fish and Chips - Thin, Crispy, Batter
Skinny Fish ‘n’ Chips
MHfish and chips (serves 4)
You will need
A heavy bottom skillet and a cooking thermometer
175g all-purpose flour
3 tbsp cornstarch
1 ½ tsp baking powder
1 tsp salt
200ml sparkling water
1 egg white
550g haddock fillets
4 Desiree potatoes
400ml grapeseed oil
The kitchen countdown
Peel the spuds and slice lengthwise into ½-inch-thick slices, then into ½-inch-thick sticks. Rinse well, place in a large pot, cover with water, season and place over medium heat. Gently poach for 7 minutes. Drain, then place the chips in a single layer on a clean tea towel. Cover with another towel and gently press down to dry them. Any remaining water left will interfere with the frying process.
While the chips are drying, prepare the fish batter. Mix the flour, cornstarch and salt in a bowl large enough to accommodate the fish fillets later. Measure 3 tbsp of the flour mixture and stick them on a plate. Add the baking powder, cold fizzy water and egg white to the bowl mix. Stir, but don't go mad on the mixing. Lumpy batter is fine. In fact, use a chop stick to stir so you don't overdo it.
Pour the grapeseed oil into a heavy-bottomed pot. Make sure it's no more than a third full. Now heat the oil to 190˚C degrees (use the digital thermometer). Pre-heat the oven to 180˚C. Rinse a fillet then pat dry with a paper towel. Season then coat with the flour you kept aside. Now dip the fish in the batter mix. You may need to add a bit more water to the batter if it's too thick to coat the fish.
When the oil is at 190˚C, lower the fish in. It will spit, so wear an oven glove and use tongs. Fry the fillet for 4 minutes, 2 minutes each side. When it's done, place on a greased baking sheet and tuck it in the oven to keep warm. Allow the oil to reheat for a minute before adding the next fillet. Reduce the heat of the oil to 175˚C then add the chips a handful at a time, frying for 4 minutes. Remove with a slotted spoon and place in a bowl lined with a paper towel. Take the fish out of the oven and serve your culinary tour de force with a wedge of lemon.
A portion of haddock the traditional choice for fish and chips delivers your full RDA of vitamin B12, which is essential for producing red blood cells and keeps your nervous system healthy. It's also a good source of protein. Check out sustainable fish sources on the Marine Stewardship Council's website,msc.org. Or Greenpeace recommends sustainable line caught Icelandic haddock (available at M&S).
Grapeseed oil may sound like the preserve of hard-core health-freaks with excessive body piercing and cross-cultural hairstyles, but it can withstand the high heat of deep frying and has the lowest saturated fat levels of any oil. Plus it gives a genuine crisp fried finish, says Susie Theodorou, author ofCoffee And Bites.
Fat chips make for a thinner waistline, according to Dr Becky Lang of the Association for the Study of Obesity. Cutting your chips thicker, combined with frying at the right temperature reduces oil absorption and can cut fat content by up to 30%.
Using oil only once gives you huge health benefits over chippies which re-use theirs. "High heat can cause the formation of trans fatty acids over time," warns Robert M Reeves, president of the Institute of Shortening and Edible Oils in New York. Trans fats increase your risk of coronary heart disease, so single frying could save your life.
Make it an even heart-ier meal
An unusual twist on the classic is to batter up skinless salmon fillets. Salmon has a far higher omega-3 content than haddock (1.8g compared to 0.2g per 100g) which is especially beneficial to cardiovascular health and brain function.
Video: The Ultimate Fish And Chips | Sorted Food | Tonic
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