Ingredients £2.90
200g Self raising flour
300ml Lager
6 x 200g Pollock fillets
5g Salt
50g plain flour
1 tsp ground black pepper
Oil for deep frying (this can be reused if once cooled it is strained through a sieve with a paper towel in)
1. Sift the self raising flour in a bowl make a well in the middle and with a whisk beat in the lager pouring it in a bit at a time gradually incorporating all the flour. The finished texture should be similar to that of paint. If you get small lumps, don’t worry it is not a disaster by any means, you can use it with the lumps in, but if you mind them then strain through a sieve. Allow the batter to stand for 10 minutes.
2. Rinse and then pat dry the fish fillets.
3. Mix the plain flour and salt and pepper together in a shallow dish and coat the fillets one by one shaking off any excess.
4. Pre heat a deep fat fryer or in a separate pan (big enough to allow plenty of room for the fish to fit in with oil enough deep enough to immerse a fish fillet in plus a little extra) bring oil to 180°C, Turn an oven onto 120°C (to keep fillets warm whilst cooking the others). Cooking 1 at a time dip the floured fillets into the batter and then straight into the hot fat laying it into the pan away from you. The batter should puff up slightly and turn golden brown in a few minutes turn the fish over and cook until the other side is golden.
5. Take out and drain on kitchen paper towels. Crinkle up some greaseproof paper and place on a baking sheet big enough to hold 3 of the fillets. Put the drained fish onto the greaseproof paper and store in the warm oven while you cook the other fillets.
6. Although you could serve with chips or oven chips I prefer to put a home made creamy crunchy coleslaw and traditional mushy peas with this.
NB The Pollock is a £2 of the cost of this dish because it was bought straight from the fisherman. If buying from a fishmonger/supermarket it will cost more.
Although I didn’t want all the fish in one go I battered and cooked it all and once cooled I froze the extra portions in greased foil. When I want them I’ll probably cook oven chips and reheat them, with the foil open, in the oven while cooking the chips. The hot oven warms the fish right through and make the batter crispy and only a little browner.
