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The fish

Popular, mid-priced, fish fillets include flathead and snapper; Trevalla and whiting generally carry a higher price. Economical fish fillets include Flake, Basa, Hoki and Hake. If you prefer the skin left on, be sure that fillet is well scaled. A thicker fillet will be moister after deep-frying.
A suitable size portion is around 120g, but larger is OK, dependent on the size of the saucepan
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Course: Main Course
Ingredients Method

Ingredients
  

Beer batter:
  • ½ cup self raising flour
  • ¼ cup rice flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup pale beer very cold

Method
 

Method:
  1. Assemble ingredients
  2. In a bowl mix the dry ingredients and chill them for a ½ hour
  3. Take out and stir in the beer; whisk until it is lump free
  4. Cover and refrigerate until ready to use
  5. The batter should be OK for 4-5 days if stored correctly
Cooking the fish:
  1. Pre-heat about 750ml of good quality vegetable oil to around 185c
  2. Test the temperature with a little drop of batter
  3. Pat the fish fillet dry. Season with a little salt
  4. Dust the fish fillet in plain flour and pat off excess
  5. Holding the fillet by the end immerse the floured fish in the bowl of batter
  6. Drain off excess batter
  7. Slowly lower the fish into the oil – do not drop
  8. Release the fish. The oil should be bubbling quickly – not lazy
  9. The fish will float when cooked and will be a crispy golden brown – about five minutes
  10. When ready take out of the oil and place on absorbent kitchen paper
  11. Repeat the process with subsequent fish fillets
  12. Serve with Chips, tartare sauce and a lemon wedge