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“Fish and chips made so Brian can eat them.”
READY IN:
40mins
SERVES:
4
YIELD:
4 Fish Sticks
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil using low-medium heat in medium pan.
  2. Use extra flour to lightly but completely coat fish. Use a freezer bag and shake or put flour on plate and dredge.
  3. Put flour, baking of soda, into bowl or large pan. Add the beer gradually, stop when you have a thick coating type of batter.
  4. Whisk thoroughly until it is smooth and there are no lumps.
  5. Add the lemon juice.
  6. Take one fillet of fish at a time and holding it by the tail or thin end, swirl it around the batter until well coated - plunge into hot fat immediately.
  7. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness, flipping half way through. Place onto a tray and keep warm in the oven.

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