Fish'n Batter
Four servings of fish (skinned) Bass is amazing cooked this way.
100 grams plain flour
Pinch of baking powder
Salt & pepper
Beer or Cider (approx 150 mm)
Sieve the flour into a bowl, stir in the beer mixing slowly, until you have a good thick coating paste.
Then put in the fridge for 20 mins or so.
You can deep fat fry or shallow fry, both work equally well.
When the oil is hot enough, dip and completely cover the fish in the batter and fry.
When the batter is golden brown the fish will be cooked, drain and serve.
This is perfect served over a bed of baby lettuce leaves or you could just serve it with chips & mushy peas – hmmmmmmm
Four servings of fish (skinned) Bass is amazing cooked this way.
100 grams plain flour
Pinch of baking powder
Salt & pepper
Beer or Cider (approx 150 mm)
Sieve the flour into a bowl, stir in the beer mixing slowly, until you have a good thick coating paste.
Then put in the fridge for 20 mins or so.
You can deep fat fry or shallow fry, both work equally well.
When the oil is hot enough, dip and completely cover the fish in the batter and fry.
When the batter is golden brown the fish will be cooked, drain and serve.
This is perfect served over a bed of baby lettuce leaves or you could just serve it with chips & mushy peas – hmmmmmmm