Battered Fish with Remoulade
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- For the remoulade
- 1 Red onion (finely chopped)
- 2 dessert Apple (peeled, cored and chopped)
- 1 carrot (peeled and grated)
- 1 lemon (juiced)
- 5 Tbsps Mayonnaise
- 2 Tbsps chopped parsley
- For the coley
- 26 ozs coley Fish (cut into large pieces)
- 2 cups self-rising flour
- 1.333 cups cold lager
- sunflower oil (for deep-frying)
Preparation steps
1.
For the remoulade, mix the ingredients together, season with salt and pepper and set aside.
2.
For the coley, wash the fish and pat dry with kitchen paper. Beat together the flour and lager, seasoning with salt and pepper. The batter should be thick enough to coat the back of a wooden spoon.
3.
Heat the oil in a deep pan to 180ºC/350ºF - it is hot enough when bubbles appear on a wooden spoon dipped into the oil.
4.
Coat the fish pieces in the batter and deep-fry in the oil for about 6-8 minutes or until golden brown and crisp. Drain on kitchen paper and serve immediately.
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