Breville the Quick Fry BDF200, Instruction Booklet

Page: 27 / 32

26
PAge heAder..... RECIPES
FISH AND CHIPS
Serves 4
INGREDIENTS
1¼cups plain flour
pinch salt
2 eggs, separated
250ml beer
1 tablespoon oil
3 litres of oil for deep frying
4 boneless white fish fillets (150g each)
4 potatoes, peeled and cut in 1cm thick chips
lemon wedges
METHOD
1. To prepare batter, sift flour and salt
into a bowl. Make a well in the centre.
Add egg yolks, beer and oil. Beat until
smooth then stand for 30 minutes. Beat
egg whites until soft peaks form,
fold through batter.
2. Fill deep fryer with oil and preheat to
180°C. Preheat an oven to 150°C to keep
fish warm when cooked.
3. Coat fish in batter allowing excess batter
to drain off.
4. Deep fry fish in two batches until cooked
and golden, approximately 3–4 minutes
allowing oil to reheat between each
batch. Drain on absorbent paper and
keep warm.
5. Increase deep fryer temperature to
190°C. When heated, deep fry chips in
two batches until golden, approximately
12–15 minutes allowing oil to reheat
between each batch. Drain on absorbent
paper.
Serve fish and chips with lemon wedges and
tartare sauce.
TIP
If fish fillets have skin on, remove
the skin otherwise the fish curls up
while frying.
TARTARE SAUCE
INGREDIENTS
½ cup mayonnaise
¼ cup sour cream
2 tablespoons chopped capers
2 tablespoons chopped gherkin
1 tablespoons chopped parsley
salt and pepper to taste
METHOD
1. Combine mayonnaise, sour cream,
capers, parsley and gherkin. Season to
taste.
Serve as an accompaniment to fish and chips.