Fish and Chips

To make the batter sift the flour into a mixing bowl and add the NoMU Hooked, salt and pepper. With a whisk slowly add the beer until you have the consistency of thick cream. Continue to whisk until you have a lump free batter.

Heat up the oil in a large pot. If you have a thermometer try and aim for 180°C. However if you do not simply test to see if the oil is ready by adding some bread. If it sizzles the oil is ready to fry the fish.

Season the fish with salt and pepper and dip into the batter to coat really well. Carefully place the fish into the oil and cook until very crispy and golden. Depending on your thickness of fish this should take 4 - 6 minutes. It is better to cook 2 fillets at a time rather than cooking all the fish together as this will cause the temperature to drop and the batter not to crispy up. Remove the fish from the oil, drain on absobant paper and season with salt.

Serve with hot chips, lemony mayo, vinegar, tartar sauce or lemon wedges!