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.
Ingredients
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
Directions
- 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.