Lower calorie Beer Battered Fish
Battered and deep-fried fish is usually a complete no-no when you are following a low-calorie diet, but I've come with a special batter that absorbs less fat than usual. This fish is also baked after quickly pre-frying in hot oil so you still get the crispy texture. Team with oven-baked chips.
Ingredients
- 1.5 – 2 litres sunflower oil
- 2 tbsp plain flour
- ½ tsp fine sea salt
- 4 x 200 g skinless white fish fillets, such as haddock, cod or hake
For the batter
- 40 g cornflour
- 100 g plain flour
- 1 tsp paprika (not smoked)
- ½ tsp fine sea salt
- 100 ml real ale, chilled
- 50 ml fizzy water, chilled
- 1 tbsp white wine vinegar
Instructions
- To make the batter, mix the cornflour, flour, paprika and salt together in a large bowl. Make a well in the centre and stir in the ale, fizzy water and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream,
- Fill a large, deep saucepan a third full with sunflower oil and heat to 190℃. It is important to use a cooking thermometer and check the temperature regularly. Do not allow the oil to overheat or leave hot oil unattended. (Alternatively, use an electric deep-fat fryer heated to 190℃) Preheat the oven to 220℃/200℃/Gas 7.
- Put the flour in a wide dish and season with salt. Add the fish fillets, one at a time, and turn to coat them in the seasoned flour.
- When the oil has reached the right temperature, stir the batter well. Take a floured fish fillet and dip it in the batter to thoroughly coat it. Life it out with two forks and gently shake off the excess batter. Lower the fish gently into the hot oil. Watch out for splashes as the oil will be extremely hot. Cook for 1½ minutes then lift out with tongs and place on a rack over a baking tray.
- Pre-fry the other fish fillets in the same way. Bake all the fish together for 15 minutes or until golden, crisp and cooked through. Serve with a small portions of oven-baked chips – cooked at the same time as the fish – tartare sauce and lemon wedges for squeezing.
Notes
Cook’s Tip: If you don’t want to use ale, swap for extra fizzy water instead.
