Cider Battered Fish & Chips
So beer battered didn’t seem quite right for a Natural Spoonfuls approved recipe, so introducing my CIDER battered fish n chips!
I’m actually surprised how you honestly can’t tell the difference at all.
If you are inclined simply swap the cider with beer.
Paired with chippies, cooked in good quality extra virgin olive oil as opposed to the inflammatory vegetable oil you would get from a fish and chip store. These apple cider battered fish and chips are healthy and just as delicious!
Featuring wild caught barramundi Butcher Crowd,
you can’t go wrong with homemade fish n chippies!
Servings: 2
Ingredients
Extra Virgin Olive Oil
2 x 150g Barramundi, skin on
Batter
2 tbsp Tapioca Flour
¾ cup Self-Raising Flour (I used GF)
1/3 cup Apple Cider Vinegar (if you are more traditional beer works too)
Pinch Salt & Pepper
Chips
1 tbsp Extra Virgin Olive Oil
2 Large Potatoes, cut into Chips
1 tsp Garlic Powder
½ tsp Dried Oregano
½ tsp Dried Basil
Method
1. Preheat oven to 180 degrees fan forced.
2. Combine self-raising flour, apple cider vinegar, salt and pepper in a bowl. Refrigerate for 20 minutes.
3. Meanwhile, combine all chip ingredients in a bowl. Lay out on a baking tray and bake for 20-25 minutes or until crispy.
4. Dust barramundi with tapioca flour and then dip into batter mixture.
5. Heat a medium frying pan on a medium heat with a generous amount of oil.
6. Add battered fish and panfry until fish is cooked through, flip halfway during cooking, approximately 8 minutes.
7. Serve fish alongside chips.