Easy Fursty Ferret ale battered seafood

Our take on fish and chips, with an incredible, crispy and flavoursome Badger Beer The Fursty Ferret tempura batter. Deep fried fish, scallops and king prawns, along with British asparagus and fennel all dressed in a beautifully zingy beer, lemon and parsley dressing (trust us, it works so well!). Inspired by the classic Italian dish fritto misto (mixed fried seafood) this is a great take on a one of our faves, perfect for a super relaxed al-fresco spring time lunch.

Find out more about our mates at Badger Beers and more of their tasty brews at www.badgerbeers.com

Cuisine: British / Italian
Serves: 4
Calories: 861 kcal
Preparation time: 45 minutes
Cook time: 15 minutes

Ingredients

125g plain flour
125g cornflour
500ml Badger Beer's The Fursty Ferret
1 tsp baking powder
Pinch of salt
Freshly ground black pepper
250g cod
200g raw king prawns
100g king scallops
8 asparagus spears
1 whole fennel
2 lemons
100g plain flour (to coat)

For the dressing
1 bunch flat leaf parsley
4 tbsp olive oil
100ml Badger Beer's The Fursty Ferret
Juice of a lemon
4 tbsp white wine vinegar
2 tbsp agave syrup

 Vegetable or sunflower oil for frying

Instructions 

Make the batter by combining the flours, baking powder, salt and beer in a large bowl. Using a stick blender combine until you get a smooth batter the consistency of single cream. Place in the fridge to rest for 30 minutes.

To make the dressing place all of the ingredients in a  blender and blend until smooth. Check for seasoning, add salt or more lemon to taste.

Heat the oil in a large, heavy bottomed pan (no more than half full). Bring the oil up to 180C (use a thermometer to check). Coat your fish and vegetables in plain flour ensuring that they are fully covered (this will help the batter stick) and dip into the batter. Coat evenly and carefully place into the oil. Fry until golden brown, about 2 minutes for the fish, around a minute for the prawns, scallops and vegetables. A top tip is to fry in batches, otherwise the temperature of the oil drops and you get soggy batter.

Rest the fish and  on some kitchen towel to soak up the excess oil, season heavily with salt, lemon juice and then plate up with the dressing.

Enjoy with Badger Beer's The Fursty Ferret, a beautiful ale with hoppy and citrus notes that pairs perfectly with the fish!

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