Fish and vegetable chips

I was racking my brains to think of another way to cook zucchini when I checked out Stephanie Alexander’s book – The Cook’s Companion – and she suggested deep fried in beer batter. Well I thought this wasn’t a bad idea because I had some nice sea bream, eggplants and peppers and I could beer batter and deep fry them all! I can’t remember the last time I made a beer batter so I used Stephanie’s recipe and added some cumin and Saharan spice (from Wilding’s Kitchen Essentials- I love that stuff) mix to spice it up a little. We had it with a salad and lots of mayonnaise and the verdict was we will definitely be having this again!

Fish and vegetable chips
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Recipe type: Dinner
Cuisine: Australian
Author:
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Cook time:
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Serves: 3 - 4
Fish and vegetables deep fried in a delicate crispy beer batter.
Ingredients
  • 250gm self raising flour
  • ½ cup of beer
  • 1 cup water
  • 1 tbsp Saharan spice mix
  • 1 tbsp cumin
Instructions
  1. Place all ingredients in a bowl and whisk well until all is incorporated and there are no lumps
  2. Cut the vegetables to your desired shape
  3. Coat the vegetables and fish in the batter and cook in hot oil (175*C) in small batches until golden
  4. Drain on absorbant paper and keep warm in the oven
  5. Serve with mayonnaise

 

 

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