Beer-Battered Fish with Potato Wedges Recipe
This recipe for Beer-Battered Fish with Potato Wedges serves 4 people.
Time required: 25 minutes
(15 minutes to prepare, then cook for 10 minutes)
Ingredients you'll need:
- 4 medium fish fillets, white
- ¾ cup of beer
- 1 oil, for deep frying
- 1 cup of self raising flour
- 1 sprinkle of plain flour, for dusting
- 3 medium potatoes, red pontiac
- 1 egg, lightly beaten
- 1 sprinkle of spice salt, to taste
- ½ cup of tartare sauce
How to make Beer-Battered Fish with Potato Wedges:
- WASH POTATOES; do not peel.
- Cut potatoes into thick wedges; dry with paper towels. Heat oil in deep heavy-based pan. Gently lower potato wedges into moderately hot oil. Cook for 4 minutes or until tender and lightly browned. Carefully remove from oil with a slotted spoon. Drain on paper towels.
- Sift flour into large bowl; make a well in the centre. Add egg and beer. Using a wooden spoon, stir until just combined and smooth. Dust fish fillets in plain flour; shake off excess. Add fish fillets to batter, toss until well coated. Remove fish from batter, draining off excess batter.
- Working with 1 piece of fish at a time, gently lower into moderately hot oil. Cook for 2 minutes or until golden and crisp and cooked through. Carefully remove from oil with slotted spoon. Drain on paper towels; keep warm. Return potato wedges to moderately hot oil. Cook for another 2 minutes or until golden brown and crisp. Remove from oil with slotted spoon. Drain on paper towels. Sprinkle with spice salt, to taste. Serve immediately with fish and tartare sauce. If desired, serve with wedges of lemon and garnish with fresh dill.
Hint. Beer can be fizzy or flat. NOTE: Old potatoes can be used instead of red pontiac potatoes. Be sure to wash them well if you don't peel them. Spice salt is available from supermarkets. VARIATIONS: Serve with Sour Cream and sweet chilli sauce instead of tartare sauce.
See other main course recipes.