CRISPY FISH IN A BEER BATTER
Recipe and photo: Elize de Kock
This beer batter is so quick and easy, but the end result is a light and crispy crunch around the fish.
This beer batter is so quick and easy, but the end result is a light and crispy crunch around the fish.
- Batter:
- 330 ml self raising flour
- 3 ml salt
- 5 ml baking powder
- 330 ml beer
- oil for frying
- 6 fish fillets
- salt and freshly ground black pepper
- lemon wedges and tartar sauce for serving
- Heat enough oil in a deep frying pan.
- With a whisk, slowly mix flour, baking powder, salt, and beer until smooth.
- Refrigerate at least 30 minutes.
- Pat fish dry with a paper towel.
- Season with enough salt and black pepper.
- Whisk batter again and dip fish into your batter. Make sure the fish is well covered all over.
- Carefully add to the hot oil and fry ±5 minutes, turning once or twice until fish is golden brown, crispy and fully cooked.
- Note:
- Drain excess oil from fish on paper towel.
- Serve with lemon wedges and tartar sauce.
- Goes well with potato chips or salad.
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