Crisp, hot and golden pieces of thick juicy fish... perfect with fries anytime! Makes 4
1 cup (250ml) chilled light beer
¾ cup (100g) plain flour
2 tsp salt
Freshly ground black pepper to taste
3L oil for deep frying such as sunflower oil, rice bran oil etc.
6 large new potatoes, cut into wedges
Extra ½ cup plain flour
4 x 150g white bones fillets of your favourite fish such as flathead tails, ocean perch, bream etc. – lightly patted dry with paper towel
Lemon wedges to serve
Place the beer, flour, salt and pepper into the blender jug and cover. Select speed 3 (Mix) and process for about 6 seconds or until smooth. Pour batter into a shallow dish and set aside.
Pour the oil into a heavy based saucepan and heat over a medium high heat until hot. Cook the potatoes for about 10 minutes or until lightly golden. Drain and set aside.
Place the extra flour onto a plate. Lightly cover each fish fillet in flour, shaking off any excess.
Quickly dip the fish into the batter and immediately place into the hot oil. Cook in batches for about 3 minutes or until crisp and golden. Drain on paper towel and serve with the chips and lemon wedges.
- The correct temperature for deep frying is 180C (160C fan forced). For ease use a cooking thermometer.
- Moist boneless fish fillets are best for deep frying and of an even thickness.
- Keep the beer chilled it will add a light texture to the batter.