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Beer-battered pouting

An exciting twist on fish and chips.

Ingredients

  • 225g plain flour
  • 300ml ice-cold beer
  • sunflower oil
  • 500g pouting fillets, cut into strips
  • Tartar sauce:
  • 5 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 2 gherkins, finely diced

Method

  1. Sift the flour into a bowl and whisk in the beer until you have a smooth, creamy batter. Season with salt.
  2. Heat the oil in a deep-fat fryer or large pan at 190°C/375°F. Dip each piece of pouting into the batter to coat it evenly, then carefully lower into the oil in batches. Cook for 5-6 minutes until crisp and golden. (Don’t overload your pan as this will make the temperature drop and the batter will become soggy.) Drain the pouting onto absorbent kitchen paper afterwards.
  3. To make the tartar sauce, mix together the mayonnaise, lemon juice and gherkins and spoon into a dish. Serve the hot pouting goujons with the tartar sauce and a wedge of lemon (chips optional!).

Goes well with...

Sasseto Montepulciano

Sasseto Montepulciano

"Mellow aromas of plum & bitter cherry, with a peppery bite on the palate"

Perfect with..."Great with pasta, pizza and rustic stews"

Grape:
Montepulciano
Country:
Italy
Price:
Under £5
Region:
Tuscany
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4 Serves 4 people
15 Preparation time of 15 mins
15 Cooktime for 15 mins
592
Calories
30%
1.1g
Sugar
1.2%
32.3g
Fat
46%
4.4g
Saturate
22%
0.4g
Salt
6.7%
of your Guideline Daily Amount (GDA)

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