Turners Ale fish and chips - recipe
PUBLISHED: 16:35 22 June 2015 | UPDATED: 16:35 22 June 2015
Turners Brewery in East Sussex is one of a number of small operations putting the area on the real ale map
• 200ml Turners Ale (choose your favourite)
• 50ml sparkling water
• 1tsp baking powder
• 175g plain flour
• Salt to taste
• 4x 180g white fish fillets such as cod, haddock or whiting
• Dripping or rapeseed oil (such as Sussex Gold) for frying
1. The key is to keep everything cold. Whisk in the salt to the flour with the baking powder and quickly whisk in the ice cold water and ale.
2. Thickly coat the fillets and carefully lower into a 180 degree celsius pre-heated fryer.
3. Cook for five/six minutes, depending on the thickness of the fish.
4. With a bit of practice and care, you can flick bits of batter at your fish to give added layers of bubbly crispiness.
5. Gently remove the fish from the oil with tongs, season and pat lightly on kitchen towel. Serve immediately with chips, tartare sauce and mushy peas. Accompany with a wedge of lemon or lashings of vinegar and a cold pint of Tuners Ale.
• Turners Brewery putting East Sussex on the real ale map - Beer is all the rage at the moment. A few years ago there were scarcely 20 small breweries across Sussex. Now there are 56.