4 large fish fillets, cut into smaller portions
seasoned flour to dust
BATTER
310 ml (1¼ c) cake flour
10 ml (2 t) cornflour
5 ml (1 t) baking powder
2 ml (½ t) salt
1 egg
250 ml (1 c) beer
60 ml (¼ c) melted STORK BAKE
TO FINISH
oil for deep-frying
lemon wedges and coarse salt
Pat the fish dry and dust with seasoned flour. Shake off ¬excess flour.
BATTER Mix the flour, cornflour, baking powder and salt. Blend the egg, beer and melted Stork Bake and quickly stir into the flour mixture.
TO FINISH Dip the fish in the batter and fry in hot oil until crisp and golden brown. Drain on kitchen towels and serve with lemon and coarse salt.
CHIPS Peel 4 large potatoes and cut into chips. Pour boiling water over the raw chips and leave to stand for 10-15 minutes. Drain well and pat dry with kitchen towels. Heat enough oil in a saucepan to deep-fry the chips. Fry until golden brown and crisp. ¬Season with salt and vinegar and serve with the fish.
Serves 4.
Stork tip: Blanching or steaming the chips for a few minutes before frying them ensures they are extra-crisp on the outside and fluffy inside.
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