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

Serves 4

For the fish:

  • 100g YesYouCan Self Raising 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!

YesYouCan Plain and Self Raising Flours are versatile flours, designed to replace regular flour cup-for-cup in your favourite recipes. Not only are they great for baking such as breads, cakes, pastry, pizza bases, they are also fantastic for batters, dumplings, thickening sauces and coating foods for frying. Dairy and egg free so suitable for vegan cooking. Also low FODMAP.

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