Homemade oven chips
Achieve the perfect oven-roasted chips at home with a fluffy interior and crispy skin. These are much easier to cook and lower in fat than fried
Beer-battered pollock bites
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Skip to ingredients
- 400g pollockfillets, skinned and cut into bite-size chunks
- sunflower or vegetable oil
- limewedges, to serve
For the batter
- 200g plain flour
- ½ tsp golden caster sugar
- 330ml bottle full-bodied beer(any type)
For the dipping sauce
- 6 tbsp good-quality mayonnaise
- juice 1 lime
- handful corianderleaves, chopped
Nutrition: per serving (4 people)
- kcal600
- fat43g
- saturates6g
- carbs31g
- sugars3g
- fibre1g
- protein21g
- salt0.53glow
Method
step 1
First make the sauce by mixing all the ingredients together, then set aside. In a large bowl, make the batter by tipping the flour, sugar and some salt and pepper into a bowl, then gradually whisking in the beer until smooth.
step 2
Heat the oil in a deep fryer or heat about 5cm of oil in a wok until a drop of batter sizzles and crisps up quickly. Dredge a few chunks of fish in the batter, then deep-fry for 3-4 mins until golden. Remove, using a slotted spoon, then drain on kitchen paper. Repeat until all the fish is used. Serve the fish with the sauce for dipping and lime wedges for squeezing over.
