Beer battered fish with a salt and vinegar mayo
- Serves 2
- Prep time: 10 mins | Cooking time: 30 mins
Fish and chips is a Kiwi institution, and this modern twist features crisp and melt in the mouth beer battered fish with a delicious salt & vinegar mayonnaise. Pair with a Pale Ale for the ultimate Kiwi experience!
Ingredients
500g firm flesh white fish
1 ½ cups plain flour
400ml pale ale
Rice bran or vegetable oil, for frying
1 cup store bought mayonnaise
1 Tbsp malt vinegar
1 Tbsp fresh parsley, chopped
Cooked fries, to serve
Method
Cut the fish into bite sized pieces. In a bowl, make the beer batter by sifting the flour into a bowl and seasoning with salt and pepper. Whisk the dry mixture while streaming in the pale ale, ensuring not to overmix.
Bring a pot half filled with oil or deep fryer filled to a suitable frying temperature. Dip each fish piece into the beer batter and coat well, then transfer into the oil and fry for 3-4 minutes or until golden brown and cooked through/opaque. Drain on a rack or paper towel and season with salt.
To make the salt and vinegar mayonnaise, combine the mayonnaise, malt vinegar, ¼ tsp salt and parsley. Add more salt if desired/to taste, then serve alongside cooked fries and the beer battered fish bites.