• sandrabrandalise


COOKBOOK: Quick Short Recipes

I’m going to sneak this one in again one day! Absolutely delicious!

I deep fry with olive oil which can be costly but most certainly healthier. It also doesn’t leave the greasiness of vegetable or canola oil. When you buy it from the local fish and chips shop you’ll find it greasier because the oils they use have been used over and over again and they are most certainly not deep frying in a good quality olive oil.

When you make you’re own fish and chips at home, I can assure you that you’ll say it’s the best you’ve ever had!



Serves 4

4 large potatoes, cut into wedges

oil for frying (I always use olive oil as a healthier option, but its such more expensive)

1 cup self raising flour

1 large eggs, beaten

1 cup beer

4 white fish fillets, medium to large

Plain flour , for coating fish fillets

salt (optional: seasoned)

a handful of chopped parsley

Coat the fish fillets in flour (my video didn't show this, camera decided to stop videoing)

In a bowl, add the self raising flour. Make a well in the centre and add the egg, whisk away. Add the beer in batches and whisk until smooth in texture.

In a deep pot, add oil to 1/4 of the capacity in the pot. Do not add more as it will rise when you’re deep frying.

Heat oil in the pot. To test it, very carefully dip a potato wedge in the oil, if it starts to bubble up, its ready to fry.

Add the potato wedges in the oil very carefully. Cook for approx 2mins or until golden. Remove carefully with a slotted spoon (I used a spatula which isn’t always a good idea). Sprinkle with salt.

Dip the fish fillets in the batter. Carefully lower the fish in the hot oil. They will rise to the top immediately. Turn the fillets once during cooking. They should be cooked in 2mins.

Serve with wedges, sprinkle extra salt and parsley.

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