Pollack in beer batter
Ingredients
For the fish
4 x 100g fillets of pollack
1.5 litres vegetable oil or beef dripping (pan should be just over half full)
For the batter
300g self-raising flour
60g cornflour
1½ tsp salt
15g sugar
¼ tsp white pepper
250ml Heineken
250ml sparkling water
30g yeast
A tasty change from cod with a twist in the batter
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Method
1 Place the flour and salt in a bowl. Mix the other ingredients in another bowl and leave to stand for 10 minutes. Make a well in the flour, pour in the liquid and whisk well to avoid lumps. Leave to stand for 15-20 minutes before using.
2 Next, dip the fish in the batter and coat all over. Fry in hot oil at 180°C (use the same pan as for the chips) for 7-9 minutes before draining, drying and serving with the chips.
Menu suggestions for this recipe
Comments
In this month's issue of...
- Memories are made of this: wake up to a sea view, walk a frosty coastal path, take tea in a grand hotel
- Find your dream home: light, airy and seconds from the beach
- Autumn seaside breaks
- When we were young: Suggs, Carol Ann Duffy and Mark Hix's seaside childhoods
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