I resisted it for a long time, but a few months ago we bought a deep fryer. I realise that you don't need an actual appliance – a pot will suffice – but I can't use a pot of oil after standing above the commercial deep fryer in my parents' shop for so many years. It just didn't seem safe and I have problems figuring out the temperature, even with a thermometer.
Finally, I succumbed to the allure of deep fried goodness. Honestly, we don't use it too much, but occasionally we have deep fried nights (not healthy but oh so good). Below is a good, simple recipe for beer batter. It's nice and crispy and the bonus is the faint malty taste of beer.
PS: The chips were frozen chips from the supermarket. I like to cook, but that doesn't extend to making my own chips. Maybe one day.
PSS: The model in the photo is Alastair, who patiently held the cone while I demanded that he hold it higher - no higher! No, lower! Lower! Right there. Oh, that shot doesn't look good, hang on, don't move!
Beer battered fish
Serves 4
600g fish fillet, skin and bones removed
200g (1 1/3 cup) plain flour, sifted
1/2 tsp baking powder
1/2 tsp salt
300ml beer (I used Coopers Sparkling Ale)
Vegetable oil, to deep-fry
Method
1. Cut fish into 8 pieces. Combine flour, baking powder and salt in a bowl. Make a well in the centre. Gradually add beer, using a whisk to stir until well combined.
2. Reheat oil to 190°C. Dip 4 pieces of fish, 1 at a time, into the batter to evenly coat and deep-fry for 3-4 minutes or until crisp and golden brown. Transfer to a plate lined with paper towel. Repeat with remaining fish pieces, reheating the oil between batches.
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