Beer-battered Fish

By JoBellette

Ingredients

• 225 g (1 1/2 cups) self-raising flour
• 1 egg, lightly whisked
• 375 ml (1 1/2 cups) chilled light beer
• Salt & freshly ground black pepper
• Vegetable oil, to deep-fry
• 8 (about 120g each) white fish fillets (such as flathead or whiting)
• Sea salt flakes, to serve
• Lemon wedges, to serve

Details

Servings 4
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

Meanwhile, place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and place in the fridge for 30 minutes to rest.

Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off excess. Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish and batter, reheating oil between batches.

Serve with lemon wedges