PUB STYLE BEER BATTER FISH

Recipe posted and photo: Rosemary Briggs
Craving that perfect, crispy, pub-style fish at home? This Golden Beer Batter Fish delivers an incredibly crunchy crust and tender, flaky fish every single time. The secret ingredient is a touch of custard powder, which gives the batter a beautiful golden color and an extra layer of crispiness.

• The Batter:
• ​300 ml all-purpose flour
• ​45 ml cornflour
• ​15 ml custard powder
• ​340 ml beer (lager works best)
• ​The Fish:
• ​6 white fish fillets ( such as hake)
• ​250 ml all-purpose flour (for drenching)
• ​3 tablespoons fish spice
• ​Oil for deep frying
• Make the Batter: In a medium bowl, combine the 300ml flour, cornflour, and custard powder. Pour in the beer and whisk until you have a smooth, lump-free batter.
• ​Heat the Oil: Heat your frying oil to 180°C. If you don’t have a thermometer, drop a 1-inch piece of bread into the oil—it should turn golden brown in exactly 60 seconds.
• Prep the Fish: Season your fish fillets generously with the fish spice.
• Coat and Fry: Dredge each seasoned fillet in the plain 250ml of flour, shaking off any excess. Dip the floured fish completely into the beer batter, then carefully lower it into the hot oil.
• ​Cook to Perfection: Fry on both sides until the batter is deep golden brown and exceptionally crunchy.
• ​Serve immediately while steaming hot alongside some fresh chips, tartar sauce, and a squeeze of lemon!