Blue Buck Batter Fish & Chips

Ingredients

Yield:

 

• Ingredients - Batter

  • 150g all-purpose flour
  • 100g rice flour
  • 200g Blue Buck beer
  • 100g Bourbon (Maker's Mark is our preference)
  • 1tsp diastatic malt powder
  • 9g salt

• Ingredients - Seasoned Flour for Dredging

  • 200g all-purpose flour
  • 1 lemon, zest
  • 4g salt

• Ingredients - Fish

  • Your choice of cod, haddock, hake or perch cut into 2" by 6" pieces

Preparation

Difficulty:

Medium

 

1. Preparation

   1. Mix the rice flour, all-purpose flour and malt powder. Add in the bourbon and at the last minute, open and mix in the beer in order to preserve as much of the carbonation as possible.
   2. Gently fold with a whisk until mixed, but still lumpy. Pour the batter into a siphon, seal and charge twice.
   3. Chill in the fridge or an ice bath for an hour.

2. Preparation for Fish

   1. Dredge your fish in the seasoned flour and fill a container with the batter from the siphon.
   2. Preheat frying oil to 200 degrees Celsius.
   3. Cover the fish with the batter, remove excess and dip gently into the oil. Allow to fry for a few seconds before releasing it, this will help prevent it from sticking to the bottom of the fryer.