BEER-BATTERED FRIED FISH

INGREDIENTS

• 4 fish fillets (white fish, fresh or frozen)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup beer (lager or pale ale)
• vegetable oil for frying
• lemon wedges for serving

METHOD

1. Pat the fish fillets dry with paper towels. Season both sides of the fillets with salt, pepper, garlic powder, paprika, dried oregano, and dried thyme. This will give the fish a flavourful punch.
2. In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Gradually pour in the beer while whisking until you have a smooth batter. The consistency should be thick enough to coat the back of a spoon but still pourable. Adjust the amount of beer if needed.
3. In a deep skillet or fryer, heat vegetable oil to 180°C. You’ll need enough oil to submerge the fish fillets.
4. Dip each seasoned fish fillet into the beer batter, ensuring it’s evenly coated on all sides. Carefully place the battered fillets into the hot oil, working in batches if necessary to avoid overcrowding the skillet. Fry each fillet for about 4-5 minutes, or until golden brown and crispy. The exact cooking time will depend on the thickness of the fillets.
5. Once the fish is golden and crispy, use a slotted spoon or tongs to transfer it to a plate lined with paper towels to drain any excess oil. Serve hot with lemon wedges and your choice of dipping sauce, such as tartar sauce or aioli.