To celebrate 'Brewing and Distilling' as part of Northern Ireland’s Year of Food and Drink James Street South's Niall McKenna, shows how to make beer battered fish with Gallopers Golden Ale, produced by Belfast man Declan Holmes.
GALLOPERS BEER BATTERED FISH
4 firm fillets of plaice/whiting
100g self-raising flour for dusting
250 g self-raising flour
3 egg yolks
100ml Gallopers beer
1 litre oil
Salt and pepper
Method: Dry the fillets on a clean cloth and season the flour with salt and pepper. Dredge the fillets in the dusting flour. To make the batter, whisk together the yolks, water and the flour until the mix is smooth. The beer/sparkling water will add a lightness to the batter, which is why beer works so well. Drop the fish fillets into the batter and coat them thoroughly.
Place the oil in a pot or wok and bring up to a high heat – be careful, as this can spark. Fry until the batter turns golden brown; remove the fish and leave to dry on kitchen roll. Serve with a tartare sauce or peas and a wedge of lemon.