Beer Battered Fish and Chip Burrito

Updated at: Thu, 17 Aug 2023 11:32:07 GMT

Step 1

Peel and chop the potatoes into 1/2 inch thick chips

Step 2

Boil for 15 minutes until falling apart

Step 3

Drain and cool on a wire rack in the fridge for 2 hours or overnight

Step 4

Finely dice the onion and apple and fry in oil on medium heat til soft. Add the garlic and fry for another 2 minutes before adding the curry powder and salt and frying for a further minute

Step 5

Add in your stock pots and water, and mix the cornflour with a bit of water and add this to the mix. Add into a blender and blend til smooth, and back into the pan. Adjust the flavour with malt vinegar and salt, and if you want a thicker sauce add more cornflour mixed with water and simmer

Step 6

Add the whole can of marrowfats to a pan and simmer for 20 minutes. Add the other bits and combine and mash round, taste and adjust with salt and vinegar

Step 7

Fry at 140C for 5 minutes in batches, and remove onto wire rack

Step 8

Fry at 180C for 2 minutes. This will give it a nice brown colour.

Step 9

Remove and keep warm in an oven on low heat

Step 10

Whisk the cold beer into the flour with the salt and MSG to make the batter

Step 11

Coat the fish in extra flour, then the batter, then fry at 180C for 4-6 minutes until golden brown. After a minute you can lift the fish out and drizzle more batter on to create more craggily bits of batter on the fish.

Step 12

Remove and rest on a wire rack

Step 13

Load up the fish, chips, and mushy peas onto the wrap.

Step 14

Add salt and vinegar

Step 15

Fold the sides and roll up

Step 16

Seal seam side down in a grizzle pan on medium heat for 2 minutes before griddling the other sides

Step 17

Slice open and drizzle/dip in the sauces

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