Vodka & Tonic Battered Fish
In the North of England, battered fish is a somewhat of a religion. The perfect batter is something we northerners are always on the hunt to find and, having tasted many a battered fish from local chip-shops, I was surprised to discover how amazing this tasted!
This vodka infused batter makes for the crispiest, lightest homemade chip-shop fish ever. What's more, if you're careful, you don't need a fancy deep fat fryer or any other gadget or gismo. The recipe can be used for almost any type of white fish of any size (as long as you have a pan big enough!) and will certainly go down a storm with kids and grown ups alike.
As I made this for my wine tasting night, I used small chunks of fish so that people could just have a taste but the batter can be used for whole fillets too. In terms of wine matching, a Pinot Grigio or a Chablis would go incredibly well with this dish - it is light, fresh and matches well with delicate white wines.
Equally for a less formal occasion, all you need with this dish are some chunky chips, a good slab of bread and butter and a wedge of lemon all washed down with a good local ale!
Vodka & Tonic Battered Fish
Serves 8-10 as a tapa or 4 as a main
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1 litre of vegetable oil
This vodka infused batter makes for the crispiest, lightest homemade chip-shop fish ever. What's more, if you're careful, you don't need a fancy deep fat fryer or any other gadget or gismo. The recipe can be used for almost any type of white fish of any size (as long as you have a pan big enough!) and will certainly go down a storm with kids and grown ups alike.
As I made this for my wine tasting night, I used small chunks of fish so that people could just have a taste but the batter can be used for whole fillets too. In terms of wine matching, a Pinot Grigio or a Chablis would go incredibly well with this dish - it is light, fresh and matches well with delicate white wines.
Equally for a less formal occasion, all you need with this dish are some chunky chips, a good slab of bread and butter and a wedge of lemon all washed down with a good local ale!
Vodka & Tonic Battered Fish
Serves 8-10 as a tapa or 4 as a main
.JPG)
1 litre of vegetable oil
15g yeast
pinch salt
pinch sugar
175ml tonic water
200g plain flour
25ml vodka
1 tsp cider vinegar
500g white fish (I used cod) cut into chunks
OR 4x175g fillets, skinned and pin-boned
Heat the oil either in a deep fat fryer or a large pan (I used a wok). If you have a deep fat fryer or a thermometer the oil should be at 170C/325F. If not, the oil is up to temperature when a tiny piece of bread is dropped in and it fizzes around it without it burning.
Mix the yeast, salt and sugar in a bowl until well combined. Pour the tonic into the mixture and gradually whisk in the flour, vodka and vinegar. Leave the mixture to ferment - it is ready when it starts to bubble.
Coat the fish in the batter and fry for 3-4 minutes or until golden brown and crisp. It is best to do the fish in batches and, once cooked, remove with a slotted spoon and leave to drain on kitchen paper.
I served mine with a dollop of my aioli with a good pinch of saffron added to the mayo.
.JPG)
pinch salt
pinch sugar
175ml tonic water
200g plain flour
25ml vodka
1 tsp cider vinegar
500g white fish (I used cod) cut into chunks
OR 4x175g fillets, skinned and pin-boned
Heat the oil either in a deep fat fryer or a large pan (I used a wok). If you have a deep fat fryer or a thermometer the oil should be at 170C/325F. If not, the oil is up to temperature when a tiny piece of bread is dropped in and it fizzes around it without it burning.
Mix the yeast, salt and sugar in a bowl until well combined. Pour the tonic into the mixture and gradually whisk in the flour, vodka and vinegar. Leave the mixture to ferment - it is ready when it starts to bubble.
Coat the fish in the batter and fry for 3-4 minutes or until golden brown and crisp. It is best to do the fish in batches and, once cooked, remove with a slotted spoon and leave to drain on kitchen paper.
I served mine with a dollop of my aioli with a good pinch of saffron added to the mayo.
.JPG)
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