As seen on the Morning News on Global Regina on March 31, 2014
For the flour mix:
1 kg all-purpose flour
14 g baking powder
15 g ground cayenne pepper
Place all dry ingredients in a bowl and mix thoroughly to break up any lumps.
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To make the batter:
Place 630 g of the flour mix into a bowl and slowly pour in 750 mL of beer. Whisk together to break all lumps and make a smooth batter.
To batter your fish:
Dredge fish fillets in the remaining flour and shake off excess.
Drop fillets into batter and cover.
Lift fillets gently out of batter and slowly dip into a 375°F pre-heated fryer.
Fry until both sides of the fish fillet until they’re crisp and golden, about 6-7 minutes on each side.
Serve with slaw; freshly cut, salted, crispy fries; tartar sauce; ketchup; and stout mayonnaise.
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