Beer battered fish

recipe taken from Gordon Ramsay video:-

INGREDIENTS

500g snapper

shallow bowl of flour for dusting

one litre of corn oil

Batter:
Half cup floor
1 teaspoon baking powder
Pinch of salt
Beer
vegetable oil



METHOD

season the snapper with salt and leave in the fridge to cure
i left it in the fridge for 48 hours, which is probably too long.  12 hrs enough 
remove skin and cut up the fish into chunks or fingers ready for deep frying

half fill a saucepan with oil and heat up on low heat (target temp 190C to 200C)

prepare batter:
sift half cup of flour and one teaspoon baking powder into a bowl
add a pinch of salt
add a bit of beer and whisk to get rid of lumps
keep adding beer till you reach a consistency of double cream
add a drizzle of olive or vegetable oil so the batter gets a bit of gloss
let the batter rest 30 mins if possible


prepare a bowl of flour to dust the fish
dust the fish in the flour and shake off excess flour

into the batter and again let the excess batter drip off

into a saucepan of hot oil at 190C or 200C

put in max 3 pieces at a time

let the batter brown and remove after 3 mins as the pieces are thin

drain oil on a paper towel