Growing up in the UK, fish and chips was something that we often had. It is a simple yet satisfying meal that most British people enjoy; on a Friday night, or at the weekend after a night out on the town – whatever the occasion, it is filling and delicious and a huge part of British culture.
So using this quick and easy recipe, I am going to teach you how to make this scrumptious meal, in the comfort of your own homes.
15 mins Cook | 10 mins Prep | Ready In 25 mins
Serves: 6 servings
Ingredients
- 3 eggs
- 170ml beer
- 350ml milk
- 480g Self raising / All purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons corn flour
- Salt to taste
- Ground black pepper to taste
- 680g of white fish, deboned (I used cod fillets)
- 2L vegetable oil for frying
Method
First prepare your batter by mixing your cornflour, baking powder and baking soda in with the flour. Use a handheld whisk to mix your dry ingredients. Then in a separate bowl, mix your eggs, milk and beer together using an electric or handheld whisk. Mix well until all the ingredients are incorporated. Now gradually pour in about ¾ of your flour mixture into your liquid mixture, whisking continuously until the flour is fully incorporated and you have a thick batter.
Turn your cooker to a high heat, add oil to a large pan and heat it up. You can check that the oil is hot enough, by adding a small piece of bread to it, if it sizzles then the oil is ready.
Take one piece of fish at a time, dip it in the remaining flour mixture, making sure each side is covered. Then dip it into the batter, making sure that it is fully coated; carefully place your coated fish into the hot oil and fry on each side for about 5 minutes, until the fish is cooked through. Repeat the process for each piece of fish.
Once the fish is cooked, remove it from the oil and place it on a cooling rack covered with paper towel, to drain.
Serving
Serve your beer battered fish with chips and peas, covered in vinegar or ketchup. Enjoy!!
Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.
You can find her work on www.kantakakes.com. Follow her on twitter @KantaKakes and Instagram @KantaTemba.
You missed out one specific ingredient to making the prefect batter; Guinness Extra Stout beer.
Instead of plain peas you would have mashed it or replaced with a salad.
Kanta please, you are not teaching us how to make this scrumptious meal, you are only suggesting it to us! The best part of the ingredients is beer and eggs, my favourite every time, all the time…
Thus column is baffling. What’s its purpose? To introduce British culture to Zambians? To introduce Kanta as a personality, which if it is the objective, it is pretty vacuous because the food disguise is risible. There is a need to ‘encourage,’ Zambians to eat other foods than Nshima which I think Kanta is trying to do, but she desperately lacks creativity and is hindered by her misconception that Zambians must be ‘Anglified’ (made British). Kanta needed to find ZAMBIAN alternatives, to resolve that problem. How is a family in Mutendere, going to afford that plate price? Has she costed that dish to determine an average Zambian can afford it? This has not even entered her head.
Has she costed that dish to determine an average Zambian FAMILY can afford it? This has not even entered her head. I mean how much Bream fish do you need for a family of say 5 plus servants and dependants? For some families 1 fish or chicken is all they share per meal. This recipe is practical fir a single person.
I have suggested to LT to keep this page fresh they should have variety of Zambian chefs to showcase their culinary skills and advertise their businesses at the same time.