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225grms self raising flour
1 egg, lightly whisked
375mls light beer, chilled
6 baking potatoes, (russets) peeled
Vegetable oil, to deep fry
8 white fish fillets, 120g each
Lemon wedges, to serve
1Place flour in a bowl, add the egg and stir to combine. Gradually whisk in the beer to make a smooth batter, season with salt and pepper. Cover with cling film and place in the refrigerator for 30 minutes to rest.
2 Fill a large saucepan with vegetable oil to deep fry.
3 Cut potatoes into batons, finger size. Deep fry chips in batches for 5-6 minutes or until light golden, remove with slotted spoon onto a plate lined with paper towel, cool to room temperature.
4 Coat 2 pieces of fish, one at a time in batter, drain off excess.
5 Deep fry for 3-4 minutes or until golden brown and cooked, drain onto a plate lined with paper towel. Repeat in batches the remaining fish and batter.
6 Finish chips by deep frying for 2-3 minutes or until crispy, drain.
7 Serve fish and chips seasoned with salt in a paper cone with lemon wedges to the side to serve. |
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