Breville BDF500 brochure Really good beer battered fish, Crispy Crumbed calamari

Recipes

Really good beer battered fish

Serves 4-6

INGREDIENTS

1kg flat head fillets (or substitute with whiting or blue eye cod), skin removed

1¼ cup self raising flour

¼cup corn flour, plus extra for dusting Pinch salt

1 egg, beaten

355ml cold beer of your choice Sea salt to taste

METHOD

1.Fill deep fryer with 4 litres of oil. Set deep fryer to FISH/FRESH setting.

2.Pat fillets dry with paper towel and place onto a clean dry plate.

3.Combine flours in a large bowl and mix well. Dust fillets lightly in corn flour, making sure to shake off any excess flour; return to plate.

4.Make a well in the centre of the flours and add beaten egg and beer. Slowly stir mixture from the centre out, making sure that the flour is incorporated slowly.

5.The batter should be the consistency of thick cream. If it is too thick, add a little more beer or soda water. Cover and stand for 15 minutes.

6.Preheat oven 160°C and line a baking tray with paper towel.

7.Dip 2-3 fillets at a time into the batter and carefully lower into the hot oil. Cook 2 minutes; turn over and cook a further 2 minutes or until batter is golden and crisp. Remove and drain on a wire rack sitting on a tray lined with paper towel.

8.Transfer to prepare tray and place in oven to keep warm. Repeat with remaining fish and batter, making sure to reheat the oil between each batch.

Season with salt and serve hot with tar tare sauce and lemon wedges.

Crispy Crumbed calamari

Serves 4

INGREDIENTS

800g fresh cleaned large squid tubes

1 cup plain flour Pinch sea salt

3 eggs, beaten

2 tablespoons milk

2 cups panko crumbs

2 cups fresh breadcrumbs (made from 14 thick white sliced bread )

METHOD

1.Fill deep fryer with 4 litres of oil. Set deep fryer to CALAMARI/FRESH setting.

2.Slice tubes into 1cm thick rings and set aside.

3.Combine flour and salt and place into a shallow dish. Toss 5 or 6 squid rings into flour and shake off excess.

4.Whisk beaten eggs and milk together and dip squid into egg mixture.

5.Combine crumbs in a shallow tray and toss squid into breadcrumb mixture. Set aside and repeat with remaining squid rings.

6.Arrange a small batch (approx 200g) crumb squid rings into wire basket and LOWER BASKET. Press timer and cook 2 minutes.

7.Shake basket halfway through cooking.

8.Drain on paper towel.

9.Repeat with remaining squid rings, making sure to reheat oil between batches.

28