Fish & Chips Three Ways
Lay down a picnic rug in the lounge and have a fish and chip dinner with the family.
Pan-fried, crumbed or a classic beer batter, the choice is yours.
Serve with hot chips, wedges or maybe even a baked potato for a healthier option.
BEER BATTERED CRUMBED PAN-FRIED
¾ cup all-purpose flour
½ tsp ground black pepper
1 bottle beer
Fish of choice ¾ cup plain flour
1 tsp salt
2 eggs
1½ cups panko breadcrumbs
Fish of choice Lemon
Fish of choice
Salt, pepper and any other
seasoning you’d like
Oil or butter for frying
Herbs to serve
Combine flour and ground pepper
in a bowl.
Slowly pour in the beer, while
continuously whisking until all the
beer is in and the batter is smooth.
Dip the fish into the batter and
then hold above the bowl allowing
the excess to drip off. Put the fish
directly into the hot oil.
Fry until cooked and golden – most
fish usually takes from 2-3 minutes.
Combine flour and salt in one bowl,
the eggs (lightly beaten) in a second
and the panko crumbs in a third.
Dip each piece of fish in the flour
mix, then the eggs and lastly in the
crumbs. You can do this in advance
– just cover and chill until ready
to fry.
Shallow fry in oil until cooked
through and golden or bake in the
oven at 180°C for 10-12 minutes.
Generously season your fish fillets as
desired.
Heat oil or butter in a non-stick pan
over medium-high heat
Cook the fish for 2-3minutes on
each side until golden and crispy.
You’ll be able to tell the fish is
cooked when it is opaque all the
way through.
Serve with your choice of herbs.
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