Menu

Beer Battered Fish

By DISH MagazineNZ Fishing World
Beer Battered Fish

Beer Battered fish is a tasty recipe that isn't very complicated. We have added a couple of delicious sauces to accompany the fish.

We tend not to deep-fry food very often these days, but properly cooked, battered fish is one of life’s pleasures. The crucial point is to have the oil at the correct temperature; if it isn’t hot enough the batter will be soggy and oily. What you want is a crisp, golden coating that seals in all the moisture of the fish.

Ingredients

  • 500 grams small gurnard fillets
  • 1 1/4 cups plain flour
  • 1 teaspoon sea salt
  • 1 x 330 ml bottle dark beer (we suggest Guinness)
  • 1 tablespoon canola oil
  • To cook
  • 1/2 cup plain flour
  • sea salt and freshly ground pepper
  • canola oil

Method

  • Batter: Put the flour and salt in a large bowl and gradually whisk in the beer and oil to make a smooth batter.
  • To cook: Put 6 cm of canola oil in a heavy-based, medium-sized saucepan and heat to 180˚C on a sugar thermometer or until a piece of bread dropped into the oil turns golden within 30 seconds.
  • Cut the fish into 10 cm pieces and dry with kitchen towels. Put the flour in a shallow dish and season well. Working with 2-3 pieces of fish at a time, coat in the flour, shaking off the excess then dip into the batter letting the excess drip back into the bowl. Carefully place in the oil and cook for 2-3 minutes turning once during cooking. Cooking time will depend on thethickness of the fish. Drain on kitchen towels and sprinkle with a little sea salt. Place on a wire rack in a warm oven while you cook the remaining fish. Serve with the Green Goddess Sauce or Lemon and Harissa Aioli below. Serves 4

 Green Goddess Sauce

  •  1/2 cup sour cream
  • 1/2 cup thick plain yoghurt
  • 1 clove garlic, crushed
  • 1 tablespoon capers, finely chopped
  • finely grated zest 1 lemon
  • 2 tablespoons finely chopped herbs, use any combination of flat-leaf parsley,mint or basil
  • sea salt and freshly ground pepper
  •  Combine the ingredients in a bowl and season. Refrigerate until ready to use. Makes 1 cup

 Lemon and Harissa Aioli

  •  2 egg yolks
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • finely grated zest 1 lemon
  • 1 tablespoon lemon juice
  • 3/4 cup canola oil
  • sea salt and freshly ground pepper
  • 1-2 teaspoons harissa paste
  •  Put the egg yolks, mustard, garlic and lemon juice in a food processor and blend. With the motor running, slowly drizzle in the oil to form a thick emulsion. Season and add more lemon juice if needed. Place in a serving bowl and swirl through the harissa and zest. Refrigerate until ready to use. Makes 1 cup

 Pantry note: Harissa (pronounced ‘hah-RITH-ah') is a fiery hot sauce from North Africa made from chilli, garlic, cumin, coriander and caraway. Available from good supermarkets and specialty food stores. 

Catch the latest news

Packed full of the latest fishing news and tips on the best spots. Fresh to your inbox every week.

Sign up with email