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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. Click here to place an order for home delivery