Beer Battered Fish

Beer Battered Fish

We tend not to deep-fry food very often these days, but properly cooked, battered fish is one of life’s pleasures. The crucial point is to have the oil at the correct temperature; if it isn’t hot enough the batter will be soggy and oily. What you want is a crisp, golden coating that seals in all the moisture of the fish.

Serves 4

Photography by Aaron McLean
From issue #40
Feb. 2, 2016
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