Tuesday, 17 May 2011

Beer-Battered pouting

225g plain flour
300ml ice cold beer
Sunflower oil
500g pouting fillets,cut into strips
tartar sauce
5 tbsp mayo
1 tbsp lemon juice
2 gherkins,finely diced
Sift the flour into a bowl and whisk in the beer until you have a
smooth,creamy batter.Season with salt.
Heat the oil in a deep-fat fryer or large pan at 190c/375F.
Dip each piece of pouting in some flour then dip in the batter,then fry in batches untill crisp and golden.Drain on kitchen paper.For the tartar, mix the mayo,lemon and gherkins in a bowl.Serve with a wedge of lemon and chips.

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