Place the flour and baking powder in a bowl and whisk in the beer to make a smooth batter. You may need a bit more or less to get the batter to right consistency. Then add the salt & pepper to taste.
Wash the fish and dry on kitchen paper. Meanwhile heat the oil and check correct temperature by dripping a small drop of batter into it - when it rises to the top and fizzes it is ready. Dust the fish in flour, coat with batter
and carefully put into the oil. After about 3mins, turn it over and cook the other side for about 3mins, until the fish is cooked through. Lift out and drain on kitchen paper. Enjoy with chips, salad and/or garlic sauce.
To use the batter for toad in the hole - preheat the oven 230c, mix the batter, then fry the sausages in tbsp of oil. Tip the oil into an ovenproof dish bringing it up to about 4tbps. Put in the oven and heat the fat till smoking hot, then pour in the batter. Add the sausages and put back in the oven. Bake for 5-10 mins at 230c (450f) (gas8) then reduce the heat to 200c,400f, gas6 and bake 20-30mins or until the batter around the sausages has risen and is a deep golden brown. Serve immediately.
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