Chef Mrugank Desai

The Oberoi, Mumbai

Beer Batter Fish and Chips

For the beer batter

• 30 g refined flour

• 3 g corn flour

• 1.5 g sugar

• 1.5 g yeast

• 5 ml milk

• 60 ml beer

• 10 g egg white

• 0.5 g salt

 

For the mesclun salad

• 2 g Iceberg lettuce

• 2 g Romaine lettuce

• 2 g Rocket lettuce

• 2 cherry tomatoes

• 2 ml vinaigrette dressing

 

For tartare sauce

• 20 g egg mayonnaise

• 6 g gherkins

• 6 g cocktail onions

• 1 g capers

• 1 sprig flat

parsley

• a pinch of black pepper and salt

 

For Beer Batter Fish and Chips

• 180 g Calcutta bekti

• 5 g refined flour

• 0.5 g salt

• 0.5 g black pepper

• 1 lemon

• 40 g French fries

• 35 g tartare sauce

• 60 g beer batter

• 10 g mesclun salad

• 200 ml oil for frying

• 15 ml malt vinegar

• 4 g Dijon mustard

• 1 g basil

 

Method

For the beer batter

In a bowl, whisk together refined flour, corn flour, sugar, yeast and milk, keep it  aside to rise for an hour (add beer slowly while whisking to avoid lumps).

Later, whip egg white to peak consistency, add to the batter and mix using cut and fold method. Use as per requirement.

 

For the mesclun salad

In a bowl, mix lettuces and cherry tomato halves, dress the salad with vinaigrette dressing and serve.

For tartare sauce

Finely chop gherkins, cocktail onions, capers and parsley.

In a bowl, mix the above mixture and egg mayonnaise.

Season well with salt and pepper.

 

For Beer Batter Fish and Chips

Cut Calcutta bekti fillet at a slant (2 steaks)..

Marinate the fish with Dijon mustard, salt, black pepper, basil and lemon juice.

Coat the marinated fish steaks in refined flour, dip in beer batter and deep-fry till golden brown.

Fry French fries till crisp and golden brown.

Serve beer batter fried fish with crispy French fries, tartare sauce, malt vinegar and mesclun salad.