Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins
Nothing is more Kiwi than Fush un Chups, and this recipe for beer battered fish is the best you'll ever taste! Check out the full instructional video here:
For the fish 1 ½ cups self raising flour 1 tsp salt 1 Tbsp malt vinegar 1 egg, whisked until fluffy 300ml / 10fl.oz beer, very cold [we used a pilsner] 4 fish fillets, fresh 1 ½ L Avocado cooking oil, for deep frying Lemon, to serve For the chips 500g / 1.1lb potatoes, cut into chunky fries A drizzle Avocado Cooking Oil Sea Salt For the Mushy Peas 1 1/2 cup of frozen peas ½ tsp salt A handful of mint leaves 1 Tbsp of avocado cooking oil
For the fries: Heat oven to 200°C / 390°F and line a flat baking tray with parchment.
In a bowl, lather the fries in salt and oil. Spread out on the baking tray and bake for 30-40 minutes until golden and crunchy making sure to flip them over half way.
For the peas: Boil the peas for 5 minutes and drain. In a food processor, blitz together all of the mushy pea ingredients until pureed with a little texture.
For the fish: Heat the avocado oil in a deep pot or deep fryer to 180°C / 355°F. Have your fish fillets, coating flour, tongs and a tray lined with paper towels ready to go.
Place the self-raising flour and salt in a bowl, make a well and pour the egg into the centre, pour over the beer, add the malt vinegar (this will make the batter extra crispy!) and whisk until a smooth batter forms.
Dip the fillets one at a time into the flour, shake off excess then dip into the batter. Carefully lower it into the hot oil, and drag it backwards and forwards for a few seconds before letting it go — this will help to seal the batter.
Cook for 2-4 minutes, depending on the thickness of each fillet, until crisp and golden. Lift out of the oil and drain on paper towels.