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KINGKLIP WITH CRISPY BEER BATTER AND CHIPS

KINGKLIP WITH CRISPY BEER BATTER AND CHIPS

Was my wife’s birthday yesterday, so I made her fresh kingklip fried in a crispy beer tempura batter with stacked thick cut thrice fried chips.

  • any fresh fish, skinned, deboned and filleted
  • 60 – 40 mixture of cake flour and Maizena (amount depends on how much fish)
  • cake flour for dusting
  • fish spice, to taste (I use Ina Paarman)
  • 1 teaspoon turmeric
  • Worcestershire sauce
  • oil for frying
  • potatoes, cut into thick chips, skin on
  • 1 ice cold beer

The Fish:
Sprinkle the fish with Worcestershire sauce and fish spice and rub in about an hour before.
Do not place back in the fridge, it must be room temperature.
Put the flour/Maizena, fish spice and turmeric in a mixing bowl (shortly before frying), add ice cold beer and mix until smooth and a pancake consistency.
Heat oil to about 190°C.
Pat the fish dry with roller towels.
Dust the fish in flour mix, then place in the batter, ensuring that it is fully covered with a layer of batter.
Place the battered fish carefully and slowly in the hot oil.
Fry until golden brown.
Remove and drain on roller towel.

The Chips:
Boil the chips in salted water for about 10 minutes.
Remove, drain and cool.
Heat oil to about 180°C and fry chips until skins are just turning hard.
Remove, drain and cool.
Heat oil to about 200°C, put chips back and fry chips until golden brown.
Remove, drain on roller towel and season. (I use salt and vinegar seasoning)
SERVE WITH LEMON WEDGES AND ENJOY

Recipe and photo: Gary Ferrar

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