Beer Battered Fish And Chips - cooking recipe

Ingredients

6 None large potatoes, unpeeled, cut into wedges
1 tbsp vegetable or olive oil
1 tsp paprika
1 cup all purpose flour
1 cup chilled beer
4 cups vegetable or rice bran oil, to deep-fry
1 lb boneless, firm, white fish fillets, cut into 2 inch pieces
None None lemon wedges, to serve
None None tartar sauce, to serve

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Place potatoes on prepared tray. Drizzle with oil, sprinkle with paprika. Toss to coat. Bake 40 mins or until tender and golden brown.
Meanwhile, place flour in a medium bowl. Gradually whisk in beer until smooth. Season. Cover with plastic wrap. Chill 30 mins.
In a large heavy-based saucepan, heat oil (oil is ready when a cube of bread crisps quickly without absorbing oil). Dip fish pieces into batter to coat. Shake off excess. Deep-fry fish, in batches, for 4-5 mins or until cooked and golden. Drain on paper towels. Reheat oil between batches.
Serve with potatoes, lemon wedges and tartar sauce.