Chef Vincent Francoual the Cara Irish Pubs Culinary Director prepares Fish & Chips.
Cara’s Fish and Chips
2 cups AP flour
1/2 tsp Corn starch
1/8 tsp Baking soda
1/8 tsp Baking powder
Salt, To taste
3/4 can Lager beer
1/2 can Soda water
For the batter:
Mix all the ingredients together, season with salt . Add the liquid (beer first) then water. Keep an eye on the thickness of the batter as you might not need all the liquid
Heat the fryer at 350c
Dredge fish in flour and then dip in the batter. Take the fish out of the batter and let drain the extra. Make sure the batter is not too thick.
Slowly place in the hot oil and fry until golden.
Serve on top large steak fries or French fries
As garnish use a tartar sauce and few wedges of lemon.