Food Service
Beer and Vodka Battered Fish and Chips
| Pacwest Products: |
| Prep Time: | 10 minutes |
| Cook Time: | 10 minutes |
Vodka adds extra crunch to the classic battered fish and chips. Our beer and vodka battered fish recipe is adapted from Heston Blumenthal’s book In Search of Perfection’, it seems he has elevated the humble fish and chips to greater heights.
Interchange fish fillets between Pacific West Hake fillets, Pacific West Barramundi fillets or Talleys Hoki fillets.
INGREDIENTS
- 1 1/4 cups all-purpose flour
- 1 1/4 cups white rice flour plus more for dusting
- 1/2 tsp salt flakes
- 1tsp baking powder
- 250 ml vegetable oil for deep-frying
- 300ml lager beer.
- 300ml vodka
- Freshly ground black pepper
- Pacific West Hake fillets
INSTRUCTIONS
For the battered fish
Rinse Pacific West Hake fillets, and dry with paper towels. Season well with salt and pepper, and dust with rice flour, shaking off any extra. Set aside.
Heat oil in a deep saucepan or a deep-fryer to 195oC In a medium bowl, mix together the all-purpose flour, 1 1/4 cups rice flour, baking powder and salt. Slowly stir in the vodka and beer to make a batter.
Dip one fillet into batter to coat it completely, and lower into hot oil. Repeat with other fillets. When undersides of fillets are golden brown, after 1 or 2 minutes, turn, and brown other sides, a minute or two. Lift from oil, drain.
Serve with your in house chips and lemon wedges.
PACIFIC WEST
Hake Fillets
Wild caught, Caught in the clean cold waters of the south Atlantic, Sustainable MSC certified fishery
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