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Beer-battered Fish and Chips: The Ultimate Comfort Food

Lentswe Bhengu

A dish of fish and chips is delicious. But it’s *even better* when you add beer! Here’s how to make them.

Looking for some comfort food? A burger, ribs or pizza would fill the void. But these are loaded with saturated fats and carbohydrates that take longer to digest. The result? Bloating, gas and indigestion. Not a vibe!

 

An equally satisfying comfort meal is fish and chips. White meat is lighter and leaner and is a good source of omega-3 fatty acids. I’ve elevated this dish by adding beer, and just wait until you taste it! Here’s how it’s done.

 

Lentswe Bhengu, food, chef, eat, yum, cook, cooking, snack, fish, fish and chips, chips, recipe, beer, castle free, free to be

 

Beer-battered Fish and Chips

Our country is *literally* surrounded by water – the Indian and Atlantic Oceans. This is probably why South Africans have such an affinity for seafood! We also have plenty to choose from, from decadent crayfish to snoek done on the braai. 

 

When it comes to fish and chips, hake is one of the most popular options. It is a firm, white fish that holds up well when fried. They are also on the South African Sustainable Seafood Initiative (SASSI) green list, meaning that they are sustainable fish for us to consume. In other words, this meal is as good for the environment as it is for your tastebuds. It’s a win-win!

 

Lentswe Bhengu, food, chef, eat, yum, cook, cooking, snack, fish, fish and chips, chips, recipe, beer, castle free, free to be

 

 Feeling hungry? Here’s how to make beer-battered fish and chips. 

 

Ingredients

  • 750g all-purpose flour
  • 2 tsp cayenne pepper 
  • 2 tsp cumin 
  • 1 tsp garlic powder 
  • Salt and pepper, to taste  
  • 1.2L Castle Free 
  • 3 Tbsp canola oil (or enough to coat the bottom of a frying pan)
  • 4 hake fillets 

 

 How to Make it

1. In a large mixing bowl, combine all of the dry ingredients. Then, gently pour in the beer, whisking until a smooth pouring consistency is reached. 

 

2. Heat a shallow pan of canola oil to 165 degrees celsius.  

 

3. While the oil is reaching temperature, lightly dust each fillet with the seasoned flour. One at a time, coat both sides of the fillet with the batter. 

 

4. Fry each fillet for 3 – 4 minutes on each side, depending on thickness, until crispy and golden in colour.

 

5. Once cooked, drain off excess oil by placing fillets on a paper towel. Then season, grab some sides and a beer and tuck in!

 

Lentswe Bhengu, food, chef, eat, yum, cook, cooking, snack, fish, fish and chips, chips, recipe, beer, castle free, free to be

 

Sauces and Sides 

  • Hand-cut fries (bake yours in the oven instead of frying them for a healthier alternative. Because fish and salad aren’t quite as comforting!)
  • Tartare sauce 
  • Tomato sauce
  • Vinegar
  • Coarse sea salt

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