BATTER FRIED FISH

Preparation Method :

• Sift the flour into a large bowl and make a well in the centre. Gradually pour in the beer, whisking to make a smooth batter. Cover and set aside.
• Soak the potatoes in cold water for 10 minutes. Drain and pat dry. Fill a wok or deep-fat fryer one-third full of oil and heat to 160°C (320°F), or until a small cube of bread browns in 30 seconds.
• Cook batches of the potato for 4-5 minutes, or until golden. Remove with a slotted spoon and drain on crumpled paper towels.
• Dust the fish with cornflour, dip into the batter and shake off any excess. Deep-fry in batches for 5-7 minutes, or until golden and the fish is cooked through.
• Turn with tongs if necessary. You can check that the fish is cooked by cutting into the centre of one of the pieces - the flesh should be moist and opaque.
• Drain on crumpled paper towels. Keep warm in a low oven while you cook the fries again. Reheat the oil to 180°C (350°F), or until a cube of white bread browns in 15 seconds.
• Cook the fries for 1-2 minutes, in batches, until crisp and golden. Drain on crumpled paper towels. Serve the fish with lemon wedges and the fries.