Fried fish has long been popular throughout Britain, there were over 200 fried fish sellers on the streets of London in Victorian times. Today there are over 8,000 fish and chip shops in the U.K. The fried crispy golden battered fish is easy to make at home too and can be paired with the traditional chips or, for a lighter meal, with a tasty salad.
4 oz self-raising flour
½ teaspoon salt
1 egg, beaten
5 fl oz lager, cold from the fridge
6 white fish fillets, skinned (approx 6 oz each)
flour seasoned with salt and pepper
oil for deep frying
Place the flour and salt in a bowl and beat in the egg. Gradually stir in the lager until it is the texture of thick cream and coats the back of the spoon. If it is too thick then add some of the iced water. Set aside and leave to stand for an hour. Place the seasoned flour on a plate a coat each of the fish fillets in the flour. Heat the oil to 190°C. Give the batter a stir and dip a piece of fish in, hold up and let any excess batter drip off. Carefully lower the fish into the hot oil and leave to cook for around 10 minutes, turning once. They should be crisp and golden when cooked. Never cook more than 2 pieces of fish at once or they will become soggy. Drain on kitchen paper and set aside to keep hot while the rest are being cooked. Garnish with a wedge of lemon and some parsley.
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