Beer and Vodka Battered Fish and Chips

heston blumenthal romas foord fish and chips vodka batter

Beer and Vodka Battered Fish and Chips

Fish and Chips; a British classic that has defied time and tradition. It is not generally considered a sophisticated dish, however on this occasion you may disagree.

 

Heston Blumenthal turns any preconception on its head and elevates the humble chippy with...vodka, of course. Adapted from his book ‘In Search of Perfection’ we have to admit he may have found it in this dish.

 

 

Time: About 45 minutes

Yield: 4 servings.

 

Ingredients

1 1/2 pounds (about 4 large fillets) turbot, sole or flounder

Salt and freshly ground black pepper

1 1/4 cups white rice flour; more for dusting

2 to 3 quarts vegetable oil for deep-frying

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups Snow Leopard Vodka

1 1/4 cups lager beer.

 

 

Method

Rinse fish fillets, and dry with paper towels. Season well with salt and pepper, and dust with rice flour, shaking off any extra. Set aside.

 

Place a wide, deep pan over medium heat. Add oil to a depth of at least 1 1/2 inches, and bring to 375 degrees on a deep-fry thermometer. In a medium bowl, mix together the all-purpose flour, 1 1/4 cups rice flour, baking powder and salt. Slowly stir in the vodka and beer to make a batter. (Don’t make batter ahead of time, or the bubbles from the lager will be lost.)

 

Dip one fillet into batter to coat it completely, and lower into hot oil. Repeat with other fillets. When undersides of fillets are golden brown, after 1 or 2 minutes, turn, and brown other sides, a minute or two. Lift from oil, drain and serve.

 

photography by Romas Foord.

 

What’s your favourite vodka dish? Tag your recipes #rarecharacter

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