Spicy Fish and Chips
To be served with The Beer To Dine For
Ingredients
450g cod
5g plain flour
4-5 cups club soda
1 tsp chilli powder
2 medium sized potatoes washed (keep the skin on)
Thai dipping sauce:
1 tbsp light soy sauce
1 tbsp white-wine vinegar or rice vinegar
3 tbsp mirin
¼ tsp grated ginger root (optional)
Recipe
• Pour the rice flour and the chilli powder into a medium bowl
• Slowly whisk in the soda water until a light, pancake batter is formed
• Prepare a 165 o C fryer
• Dip the fish in batter and fry until golden brown
• Remove and season with salt and let drain on paper towels
• Slice the potatoes ¼ inch think and fry until golden
• Remove, season with salt and let drain
For the dipping sauce
• Mix all the ingredients into a bowl
• Serve in small ramekins
John Bexon, Greene King head brewer: “In my opinion, you’ll be hard pressed to find a dish that The Beer To Dine for doesn’t complement. However, when its fruity melon flavours and crisp dry finish combine with the subtle spiciness of the fish, and thai heat of the sauce it really sets your palate alight. What a fantastic combination!”
