Golden beer-battered fish with wedges!
Location: Lilstock | Species: Codling
A great session at Lilstock was the perfect end to a cracking winter season. Codling to 2.5lb came to big lug baits at distance. The guy to my right landed a few around the 4-5lb mark (his casting was better than mine). Good to catch a few though, all they now need is a nice crispy beer batter. I used the following recipe.
Serves 2 | Prep 15 mins | Cook 40 mins
For the fish
- 50g plain flour
- 50g cornflour
- 1 tsp baking powder
- 75ml lager beer
- 75ml sparkling water (I just added another 75ml of beer)
- about 1 litre sunflower oil , for frying
- 4 fillets sustainable cod (like the ones I caught above)
For the wedges
- 750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chips
- 2 tbsp plain flour
- 2 tbsp sunflower oil
- A sprinkle of Tumeric
- Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
- Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
- To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins - depending on the thickness of the fish - until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and with tomato sauce.