Crispy Beef in Beer Batter
3 to 4 as a snack or 2 as a meal
450g Scotch rump steak
100g self-raising flour
2 tsp mustard powder
150 ml beer or lager
1 tsp fine sea salt and pepper
Vegetable oil for deep frying
Tomato ketchup to serve
- Trim the steak of all fat and slice into 1 cm strips. In a shallow bowl mix 1 tbsp flour with the mustard and a little salt and pepper.
- Put the remaining flour and salt in a small mixing bowl, make a well in the centre and gradually whisk in the beer to make a smooth batter.
- Heat a pan with about 5-6cm of oil to 180 C. Toss the steak slices into the mustard flour and shake off any excess, then dip each slice into the batter and cook in the hot fat for about 3 mins until crisp and golden brown, not more than 5 or 6 pieces at a time. Remove with a slotted spoon and drain on a baking tray lined with plenty of kitchen paper. Keep them warm while you cook the rest, making sure that the oil reaches 180 C before adding the next batch.
Serve in a bowl freshly lined with absorbent paper and a pot of ketchup for dipping… and a glass of cold beer, maybe?