Beer adds flavour and lightness to a surprising number of summer dishes, including marinades, dips and breads (see recipes overleaf) and this wonderfully crispy batter.
Ingredients
For the beer battered fish
- 4 fillets skinless, boneless white fish
- Cooking oil, for deep-frying
- Lemon wedges, to serve
For the BEER BATTER
- 2 cups flour
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground black pepper
- 350ml beer
Method
For the beer battered fish
- To make the Beer Batter, whisk the dry ingredients in a large bowl.
- Slowly add the beer, stirring to make a smooth batter.
- Heat the oil in a large saucepan.
- When the oil is very hot, dip a fillet of fish into the batter, coating completely. Carefully lower into the hot oil.
- When the fish starts to turn golden brown underneath, turn it over and brown the other side.
- Drain on paper towels and repeat with the remaining fish.
- Serve hot with lemon wedges.