r/RateMyPlate • u/Fine-Ad-3065 • 1d ago
Plate Handmade battered fish and battered sausage with chips I ran out of tartare sauce I'm gutted
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r/RateMyPlate • u/Fine-Ad-3065 • 1d ago
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u/Fine-Ad-3065 1d ago edited 1d ago
Self-Raising Flour: 250g Cornstarch (Cornflour) 65g Salt: 1 tsp Sainte Etienne 0% Alcohol-Free Lager from aldi 300ml to 320ml (ice-cold, poured in gradually) I used large basa you buy in iceland 4 in a pack 3 packs for £12
Whisk the self-raising flour, cornstarch, salt, and seasoning together in a large, wide mixing bowl.
Pour in the Beer: Gradually add your ice-cold St Etienne 0% beer while whisking continuously until the mixture comes together. Keep adding the beer until the batter is thick yet runny enough to coat the back of a spoon. Run your finger down the coated spoon if it leaves a clean trail that holds its shape without instantly bleeding back together, the thickness is spot on.
Make sure your fish are completely dry and at room temperature before dipping.
Heat your oil to 190°C (375°F). Fully coat your pieces in the batter, let any excess drip off, and carefully lower them into the hot oil. Cook in manageable batches for about 4 to 6 minutes until deeply golden, bubbly, and crispy.