Fish and chips just like the take away makes it. This is a light and crunchy beer batter good for any white fish. Kingklip is my favorite. The Crispy beer batter is what makes fish and chip shops famous, so here you go, try this crispy fish batter. It is so much better eating it the moment it’s ready.
What you need
1 340ml can beer
1 1/2 cups of flour
1/2 teaspoon salt
1/2 teaspoon paprika
In a glass bowl, pour the whole can of beer.
Sift in the flour, salt and paprika and give it avery good whisk.
You are looking for it to froth up and be well combined.
Place some plain flour on a plate and dust the pieces of fish before you dip them into the batter and then straight into hot oil. The oil should not be smoking but hot and it’s important to have enough oil to completely submerge the pieces of fish.
Remove when the batter is golden brown and crisp all over.
Drain in a colander or a wire rack and serve with chips. I must say that the McCains chips done in the oven are really fantastic, they need about 40 minutes or so in the oven so only start cooking the fish about 10 minutes before the chips are ready.
You could also try the potato wedges, which are just fantastic.