Fish & Chips* Beer-battered & Fried Hoki Fillet Recipe
Make Fish & Chips* Beer-battered & Fried Hoki Fillet Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
ENTRÉES
Method
ENTRÉES
- 1
Prepare the potatoes: Peel (optional) and cut into thick fries. Rinse to remove excess starch, then pat dry thoroughly. Soak in cold water for at least 15 minutes to further remove starch, then drain and pat dry again.
- 2
Heat oil in a deep, heavy-bottomed pot or fryer to 325°F (163°C). Use enough oil to submerge the chips and fish, leaving room in the pot.
- 3
Par-fry the chips in batches for 4–5 minutes until pale and tender but not coloured. Remove with a slotted spoon and drain on paper towels; let oil return to temperature between batches.
- 4
Make the beer batter: In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and paprika if using. Gradually whisk in the beer until you have a thick, pourable batter (like thick pancake batter). Let rest 5–10 minutes.
- 5
Dry the hoki fillets well and lightly dust them with a touch of flour to help batter adhere.
- 6
Dip each hoki fillet into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry the battered fillets for 3–4 minutes until the coating is deep golden and crisp and the fish flakes easily.
- 7
While the fish fries, increase the oil temperature to 350–375°F (176–190°C) and finish frying the par-fried chips in batches until golden and crisp, 2–4 minutes per batch. Remove to a rack or paper towels and season lightly with salt.
- 8
Serve immediately with lemon wedges and extra salt to taste.