English-Style Fish and Chips [Beer Batter]

Okay finally decided gonna make me an English Style Fish & Chips outta my Queenie sitting in my freezer from last week's BJT catch.

The Queenfish is an under-rated food fish, mainly because they are often caught in conjunction with Barramundi and Threadfin Salmon which are excellent food fish. Like all tropical fish, the quality of Queenfish is improved with immediate bleeding and placing in an ice brine slurry.

Cleaning and Marinating
First the fish was washed clean under running cold water. Using a sharp knife the fish was fillet and skinned.
Queenies have naturally firm and white skin ..skinning it was easy.
Then the two fillets were marinated in ANCHOR Beer, a pinch of salt, black pepper and some white vinegar.

The Hot Stuff
After an hour's marination the fillets were cut into about one and a half inch cubes dipped in batter and fried about about 3 mins each side. (for my batter recipie please see below)

The result...

The end result are chunks of English style fish and chips with beer batter ... absolutely delicious. The meat is tender despite the nature of Queenie's dry flesh possibly due to the beer batter locking all the juices inside....
Note that Photoshopped steam is artists impression for added effect :-)

The secret recipie

5 cups [1.25 L] vegetable oil
1 cup [250 mL] peanut oil
1 cup [140 g] flour
1/4 cup [60 mL] rice flour or cornstarch
1 egg
1 1/4 cups [310 mL] amber ale (Anchor gives best taste)
1 teaspoon [5 mL] salt
1/2 teaspoon [2.5 mL] white pepper

Heat vegetable oil and peanut oil into a Dutch or large, sturdy saucepan at least twice as large as the measure of oil [12-cup / 3-L].
Into a large shallow bowl, whisk together flour and rice flour or cornstarch.
Into a clean bowl, beat together egg, amber ale, salt and white pepper, until smooth.
Slowly whisk egg mixture into flour mixture, until smooth.
Dip fish fillets, one at a time, into batter.
Deep-fry into batches into hot [375°F / 190°C] oil for 4 to 7 minutes, depending on size and thickness of fish.
Do not crowd fish into hot oil, or it will be soggy.
Using a long-handle slotted spoon or tongs, turn fish over as often as needed for an even frying.
Remove when golden brown.
Leave to drain onto paper toweling before serving