01 May 2009

Battered Fish & Chunky Wedges


Prep time : 15 mins
Cooking time : 15 mins
Serves : 4

Ingredients :
3 all purpose potatoes
polyunsaturated oil, for deep-frying
125g self-raising flour
1 egg, beaten
185ml beer
4 white fish fillets
plain (all purpose) flour, for dusting
125g ready made tartare sauce

Method :
Wash the potatoes, but do not peel them.

Cut into thick wedges, then dry with paper towels.

Fill a large heavy-based saucepan two thirds full with oil and heat.

Gently lower the potato wedges into medium hot oil.

Cook for 4 mins, or until tender and lightly browned.

Carefully remove the wedges from the oil with a slotted spoon and drain on paper towels.

Stir the self-raising flour with some freshly ground black pepper into a large bowl and make a well in the centre.

Add the egg and beer.

Using a wooden spoon, stir until just combined and smooth.

Dust the fish fillets in the plain flour, shaking off the excess.

Add the fish fillets one at a time to the batter and toss until well coated.

Remove the fish from the batter, draining off the excess batter.

Working with one piece of fish at a time, gently lower it into the medium hot oil.

Cook for 2 mins, or until golden and crisp and cooked through.

Carefully remove from the oil with a slotted spoon.

Drain on paper towels, and keep warm while you cook the remainder.

Return the potato wedges to the medium-hot oil.

Cook for another 2 mins, or until golden brown and crisp.

Remove from the oil with a slotted spoon and drain on paper towels.

Serve the wedges immediately with the fish and tartare sauce.

If desired, serve with wedges of lemon and garnish with fresh dill.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd


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