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Health and Beauty

Pollack in beer batter

A tasty change from cod with a twist in the batter

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Calories	--
Total Fat	--
Saturated Fat	--
Total Carbohydrate	--
Sugars	--

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Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

Ingredients

U.S.

U.K.

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For the fish
4 x 100g fillets of pollack
1.5 liter(s) vegetable oil or beef dripping (pan should be just over half full)
For the batter
300 gram(s) self-raising flour
60 gram(s) cornflour
1½ tsp salt
15 gram(s) sugar
Quarter teaspoon(s) ¼ tsp white pepper
250 ml Heineken
250 ml sparkling water
30 gram(s) yeast

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.
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.