Beer battered fish with a red pepper dip
Tender fish fillets pair beautifully with garlicky, smooth, roast pepper sauce
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
4 fillets pollock, cut in two
50g self-raising flour, and a little extra flour for coating the fish
50g corn flour
1 tsp smoked paprika
120ml beer
2 eggs whites, beaten until light and foamy
3 red peppers, roasted
2 garlic cloves, roasted
zest of 2 lemons
2 tbsp yoghurt
½ tbsp honey
Method
Place the flour, cornflour, paprika and seasoning into a bowl, make a well in the centre and add the beer. Beat with a whisk until light and bubbly. Add the whisked eggs into the batter and continue to gently whisk.
Dip your fish pieces into the extra flour and then into batter until they are completely coated.
Drop the pieces into a deep pan of very hot oil and cook for about five minutes until they are golden. Remove from the oil with a slotted spoon and place on some brown paper or kitchen roll.
For the dip, blitz the roasted peppers, garlic, lemon zest, yoghurt and honey until they form a smooth paste. Taste and season then serve alongside the fish. These are great served with a side salad or some chips.
