Kent Cooks Fish & Chips

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.

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.