Beer Battered Fish and Chips with Bad Boy Sour Cream Dip Recipe

Serves 4

For the fish:

  • 100g Yes you can self-rising flour
  • 50g Rice flour
  • 1/4th tsp Turmeric
  • 1 tsp Salt
  • 15g Sugar
  • 160ml Beer (Gluten free lager)
  • 400g flake (or any other fish you wish to use)

 

For the chips:

  • 200g of potatoes cut into wedges
  • 40g of cornflour
  • 20ml cold water

 

For the dip:

  • 50g mayonnaise
  • 50g sour cream
  • 20g capers finely chopped
  • 20g pickles finely chopped
  • Mint leaves (optional)

 Method:

  • For the dip, in a bowl mix together the mayonnaise, sour cream, capers and pickles and set aside.
  • In a bowl combine all the dry ingredients (flour, rice flour, turmeric, salt and sugar)
  • Add the chilled beer while whisking continuously. Rest this in the fridge while you portion the fish. The consistency of the batter should be like that of thickened cream.
  • The ideal size of each piece of fish should be around 70g.
  • For the chips coat the potato wedges in the mixture of cornflour and cold water. Fry on medium high heat until golden brown.
  • Batter each piece of fish and drip off the excess before frying. The batter should coat the fish entirely.
  • Fry this on medium high heat till golden brown and crisp, drain on a wire rack or on a paper towel before serving!

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