Fish and Chips at home is so good and well worth it!
I’m sure you’ve tried and tested all the fab fish and chip stands within a 50 mile radius, so how about creating a delicious version yourself?
Put it on your to-do list this year and try out this recipe! Lightly beer battered with one of our favourite beers, partnered with a taste of ourEgyptian Summerspice blend for a little zest heat.
We used a deep fryer here. In replacement, you can use a large pot and add enough oil that you can immerse a piece of fish and using a thermometer to make sure it gets up to temperature.
Enjoy! Don't forget about that extra squeeze of lemon.
If you are using a deep fryer, preheat it to 350. You can also use a pot with a deep fry thermometer instead.
In a large bowl, whisk together the flour, baking soda, Egyptian Summer spice blend, beer and egg. Combine until well mixed.
Completely dry the fish using a paper towel. Then dust the fillets with flour on a plate.
Working with one or two at a time in the fryer or pot, coat each fish with the beer batter, allowing excess to drip off and gently dip it in the hot oil. Fry until golden brown, about 5 minutes.
Remove the fish once golden brown and place it on a paper towel lined plate to soak up any access oil.
You can choose to keep these warm in the oven at 165-175 degrees until the rest of the fish has been cooked.
