>Landlord’s Fish Bites
You will need (to serve four):
Three large fillets of white fish, cut into hearty chunks – (Cod,Haddock or Pollock are good)
250g plain flour (plus extra for dusting)
¾ pint of Timothy Taylor’s Landlord Pale Ale (well chilled)
Pinch of salt
3 tsps of baking powder
A pinch of chilli flakes, a pinch of black pepper and a good sprinkle of paprika
Sunflower oil to fry in – I mix half oil with half dripping or even goose fat!
1. To make the Batter, simply sieve the flour, baking powder and salt into a large bowl. Add the beer and stir well. You want a thick emulsion – but not too thick. You’ll know when it’s ready.
Heat up your oil – it needs to be good and hot – about 160c. To test, simply fry a chunk of bread. If it fries cleanly and floats to the top, you’re done.
2. On another plate, sprinkle some of the flour and season this with pepper, chilli flakes and paprika. Dust the fish in this before dredging through the batter.
3. Drop the fish into the oil (away from you) and fry for about 5-6 minutes, or until golden brown. Don’t overcrowd the pan – only do a couple of pieces at a time. Take care not to overcook – you want the fish to stay moist.
4. When ready simply leave to drain for a minute or so on some kitchen paper. Serve with slices of lemon and a good dose of salt and vinegar!