Rascals Recipes: Hazy Days Beer Batter Fish

 

This is a delicious batter for fish – or chicken, mushrooms, onion rings, courgettes, aubergines – and it’s so simple to make. Use our new Hazy Days session pale but feel free to try any of our other Rascals craft beers! Here’s what you need:

 

220g of plain flour

2 teaspoons of baking powder

2 teaspoons of salt

1 can of Rascals Hazy Days session pale ale

About four or five fillets (halved) of white fish, e.g. hake, whiting, haddock

Sunflower oil for frying

 

 

Cut the fish fillets in half and mix them around in a bowl of seasoned flour. I’d always use the seasoned flour to really throw in some interesting flavours, with plenty of salt and pepper as a good starting point. If you want, you could also add cayenne pepper or paprika or chili flakes of even crushed fennel seed. Make sure the fillets are fully covered in your seasoned flour and put them in the fridge.

 

It’s pretty handy to make the batter. Just sieve the flour and baking powder into a bowl and then add the salt and give it a good mix around. Make a well in the centre of the bowl and then add almost the whole can of Hazy Days, whisking as you go along. The consistency should be that of double cream.

 

 

Once the batter is ready you’re good to go. Get your fish pieces and give them a good dipping in the batter. Heat up your sunflower oil in a wide deep saucepan – if you don’t have a deep fat fryer – and using a slotted long spoon place your fish, in turn, into the oil and cook for about seven or eight minutes. Keep the pieces you’ve done in a warm oven – they won’t dry out much – until you’ve cooked them all.

 

Serve with halved baby potatoes, roasted with garlic and rosemary. We’re looking at food for around five adults with the fish portions in this recipe. You can reuse your oil: just wait til it cools down and sieve it into another empty plastic container. It’ll keep good for several weeks.

 

 

Beautiful! Get yourself some Hazy Days here.