So it may not be the healthiest of dishes out there but occasionally you’re going to want to treat yourself! And why shouldn’t you? The idea of working so hard with your diet and healthy eating is to reap the rewards from it without feeling guilty when you feel like the odd ‘cheat meal’.
My motto is if you’re going to do something wrong, do it right! This recipe is to show you that to get the very best battered fish you don’t have to go to the local chippy or a nice restaurant to enjoy it. This is as good as any out there as the batter is crispy, flavourful and really compliments the fish.
The fish I used was from MuscleFood and it was better than I ever would have expected. You really do get so much for your money with them.
All you need to do is take care with the oil and ensure it doesn’t overheat, if it does reduce the temperature or remove it from the heat source temporarily.
Serve the fish with chips, seasoned new potatoes, sweet potato wedges or whatever you fancy!
Also just a word on the curry sauce. So again you don’t need the chip shop for ‘chippy curry’ – we got ours from the supermarket in the Asian Cooking aisle. It’s like a giant stock cube of curry that you take two tablespoons from, add boiling water and mix until you get the right consistency. It’s exactly the same as from the chip shop!
Anyway I hope you all enjoy this wonderful classic as much as I did!
Adam Warren
- 1 litre Sunflower or Vegetable Oil
- Sea Salt & Black Pepper
- 3-4 MuscleFood Cod Loins
- 225g Plain Flour (plus extra for coating)
- 285ml Beer (ensure it's very cold)
- 1 teaspoon Turmeric
- 3 teaspoons Baking Powder
- Place the fish fillets on some kitchen paper and season with salt and pepper to remove any excess water. This will ensure the fish is meaty once cooked.
- In a large mixing bowl add the flour, beer, turmeric and baking powder then whisk together until thickened and almost lump-free.
- Add the oil to a heavy-based saucepan until it reaches halfway, then heat until the temperature of the oil reaches 170C (or if you drop a little batter it fizzes straight to the top and browns).
- Add some extra flour onto a separate plate and coat all sides of the fillet.
- Hold the very end of the fillet and dip it into the batter so that it's fully coated then carefully place into the hot oil. Repeat the process with the other fillets and cook for 8-9 minutes.
- Once the time is up remove the fillets using a slotted spoon and place onto kitchen paper to absorb any excess oil. Add a little salt and serve.
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