Ultimate beer batter December 3, 2018
Pick up some nice fresh fillets and try dipping them into this super easy beer batter. Have everything laid out ready to go before mixing the batter, the fresher the batter the crispier the result! Check out the original recipe here.
Ingredients
| 1½ cups | Self raising flour |
| 1 tsp | Salt |
| 1 | Egg, whisked until fluffy |
| 330 ml | Beer, very cold |
| 4 | Fish fillets, fresh |
| 1 | Plain flour, for coating |
| 1½ Ltr | Vegetable oil, for deep frying |
Directions
- Heat the oil in a deep pot or deep fryer to 180C. Have your fish fillets, coating flour, tongs and a tray lined with paper towels ready to go.
- Place the self-raising flour and salt in a bowl, make a well and pour the egg into the centre, pour over the beer and whisk until a smooth batter forms.
- Dip the fillets one at a time into the flour, shake off excess then dip into the batter. Carefully lower it into the hot oil, and drag it backwards and forwards for a few seconds before letting it go — this will help to seal the batter.
- Cook for 2-4 minutes, depending on the thickness of each fillet, until crisp and golden. Lift out of the oil and drain on paper towels, season with salt and serve with lemon.
Tags: blue cod, blue moki, fresh, gurnard, kingfish, lemonfish, snapper, tarakihi, trevally, warehou
Categories: Recipes