Shibden Mill Inn’s Beer Battered Fish Recipe
There is no escaping the fact that fish and chips have become a firm British favourite, and that is certainly the case at Shibden Mill Inn. Try Head Chef, Darren Parkinson’s beer battered fish at home… enjoy on its own with vinegar, or add some chips and mushy peas to get the full chippy friday experience.
Teaspoon of baking powder
1/2 teaspoon salt
4 Haddock/Cod fillets
300ml vegetable oil or rapeseed oil
Salt & pepper
Mix the flour, baking powder, salt and beer in a bowl, stirring until a smooth batter is formed and leave in a fridge for a couple of hours.
Remove from fridge and lightly re-whisk.
Dip fish fillets in seasoned flour and then the batter mix before placing in to hot vegetable oil (175C), taking great care when placing fish into frying pan. Fry for 2 minutes until the batter is crispy and brown all over.
Cook only one piece at a time, so you don’t overcrowd the pan.
Remove fish and place on a piece of kitchen paper to drain before serving.
Season to your taste with salt, pepper & vinegar.