Crispy Beef in Beer Batter

Products

• Native Gold Scotch Beef Popeseye Roast (Rump)

Ingredients

• 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

Method

For the perfect quick and tasty snack, try this crispy beef in beer batter recipe. Serve with ketchup and wash down with a cold beer.

1. Trim the steak of all fat and slice into 1 cm strips.
2. In a shallow bowl mix 1 tbsp flour with the mustard and a little salt and pepper.
3. 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.
4. 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.

Recipe Courtesy of Make It Scotch by QMS Scotland