Go Back
Print Recipe

Beer Battered Fish

A deliciously crispy and light, classic beer battered fish
Course: Dinner, Lunch, Main Course
Cuisine: Australian, English
Keyword: Fish, Fried, Seafood

Ingredients

  • 1.5 kg Fish fillets of your choice I like snapper, flathead or red emperor
  • 40 g rice flour for dusting
  • 1 L vegetable oil for deep frying

Beer Batter

  • 105 g plain flour
  • 40 g rice flour
  • 1/2 tsp salt
  • 330 ml Beer Chilled
  • 5 g baking powder

Instructions

  • In a heavy based pot or wok, heat up the oil to 190C.
  • While the oil is heating, dry you fillets. If your fillets are large, cut them to desired size. I like mine around 10cm x 8 cm. Season the fillets with salt, then in a shallow bowl, dust them with rice flour.
  • Make the beer batter by combining all the dry ingredients, mix well. Pour in the beer (make sure it's very cold!) and gently whisk, until the batter just comes together. Be careful not to overmix, it's fine if the batter is a bit lumpy. It should feel like a loose pancake batter.
  • My Dip the dusted fish fillet into the batter, letting some of the excess batter drip off and gently place into the hot oil. Fry for 1.5-2mins each side or until golden. Remove from the oil and place on a rack to let the excess oil drip off. Don't overcrowd your pot/ wok, try to only fry 1-2 pieces of fish at a time.
  • Serve the fish with some lemon wedges and tartare or tomato sauce.