Rye River Big Bangin’ IPA Fish & Chips
- 50g plain flour
- 50g cornflour
- 1 tsp baking powder
- 75ml Big Bangin’ IPA
- 75ml sparkling water
- 1L sunflower oil (for frying)
- 400g cod fillet (or hake or haddock) halved
- 750g potatoes, cut into desired thickness
- 2 tbsp plain flour
- 2 tbsp sunflower oil
- Step 1
- Combine the flour, cornflour, and baking powder in a large bowl, then spoon 1 tbsp onto a plate. Set aside. Slowly pour in the Rye River Big Bangin’ IPA with sparkling water into the bowl, stirring until smooth. Let rest for approx.. 30 min while you prepare the chips.
- Step 2
- Heat oven to 200C/Fan 180C/Gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 min until outsides are tender but not soft. Drain well. Place on a large baking tray. Gently toss with flour, oil and some salt until evenly coated. Roast for 30 minutes, flipping occasionally, until chips are crisp and golden.
- Step 3
- To cook the fish, heat 1 litre oil in a deep saucepan until a drop of batter sizzles. Pat the fish dry with paper towels, then toss it in the reserved flour mix. Shake of excess. Dip into batter. Carefully lower each fillet into the hot oil and fry for approx. 6-8 min. (depending on thickness of the fillets) until golden and crispy. Using a large slotted spoon, lift out the fish, drain on kitchen paper and sprinkle with sea salt. Serve with chips and a pint of Big Bangin’ IPA. Enjoy!