Ingredients
- 200g Plain flour
- salt + Pepper
- 250ml Beer
- Oil for deep frying
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Method
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1
Sift the flour into a bowl, or put it in a bowl and whisk it. Add 2 tbsp groundnut oil then gradually whisk in the beer, stopping when you have a batter with the consistency of thick emulsion paint. Beat it well to get rid of any lumps, season well, then leave it to rest for 30 minutes or so.
Heat oil to 160c
flour fish and dip in to batter
Fry large pieces of fish for 4-5 minutes, and smaller items, such as squid rings, for 2 minutes or so, or until golden brown and crisp.
Serve with chips in a bap
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