How to make it

  • First make the sauce by mixing all the ingredients together, then set aside
  • In a large bowl, make the batter by tipping the flour, sugar and some salt and pepper into a bowl, then gradually whisking in the beer until smooth.
  • Heat the oil in a deep fryer or heat about 5cm of oil in a wok until a drop of batter sizzles and crisps up quickly
  • Dredge a few chunks of fish in the batter, then deep-fry for 3-4 mins until golden
  • Remove, using a slotted spoon, then drain on kitchen paper
  • Repeat until all the fish is used
  • Serve the fish with the sauce for dipping and lime wedges for squeezing over
  • If you're looking for the perfect French-style chips, then try this (just arm yourself with a ruler...).
  • Peel 1 kg potatoes (maris piper or King Edward are good)
  • cut into chips 7mm thick. (Not 8mm that's too thick!)
  • Wash the chips twice in cold water to reduce starch content.
  • Drop the chips into vegetable oil heated to 130C until soft but not coloured (about 5 minutes). Drain and keep cool.
  • Just before you are ready to eat, heat the oil to 200C and fry the chips until crisp and golden on the outside. Sprinkle with sea salt and serve within 3 minutes for maximum crispness.

Reviews & Comments 4

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    " It was excellent "
    lexdavies ate it and said...
    Perfect! Love crispy batter, never tried it with beer, but will now!
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  • starnina 9 years ago
    You also write in an engaging manner. Bravo!
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    " It was excellent "
    juliecake ate it and said...
    Lovely malt vinegar? Must have me vinegar! Thanks for sharing.
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    The picture looks very tasty! I like everything about this recipe. Great post!
    Was this review helpful? Yes Flag

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