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FISH IN BEER BATTER

FISH IN BEER BATTER

Well I’m am super chuffed with the beer batter on my hake tonight! My version of fish and chips it might just become a regular Friday

  • 250 ml (140 g) self raising flour
  • 5 ml salt
  • fresh or dried herbs (I used 5 ml of Funky Ouma Turmeric and Ginger salt instead of salt and herbs)
  • 15 ml cooking oil
  • 250 ml beer
  • Extra flour for coating fish before dipping in batter.
  • 800 g frozen hake fillets (I did defrost my hake in fridge during the day)
  • Cooking oil for frying

Sift flour and salt, add dried or fresh herbs. Add beer and oil to measuring cup and add to the dry ingredients.
Stir with a whisk until no lumps visible.

Coat the fish in the extra flour, dip into the batter and coat both sides.
Fry in shallow oil*
Drain on paper towel and serve immediately or keep warm in oven on kitchen paper at 75°C. It does stay crispy.
Serve with chips and tartar sauce.

Note:
I forgot to add it’s not a thick batter but thin and very crispy.
*too lazy to dig out my electric frying pot, I used my wok on biggest gas burner to heat my oil to 190°C within a few minutes. Definitely faster heating than electric frying pot.

Photo: Elsabie Templeton

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