You will need:
Fish fillets or seafood (e.g. hoki, barramundi, groper, prawns or scallops)
500 ml canola oil
1 cup plain fl our
Salt & pepper
For the batter:
½ cup self-raising fl our
½ cup beer
Pinch of salt
This recipe makes enough batter for about 4–6 fillets. The recipe can be doubled if more batter is required.
To cook:
Place all batter ingredients in a large bowl and whisk by hand until it's smooth and creamy. If it gets too sticky and thick add some more beer, but not too much or it will become too runny. Cover with cling wrap and store in the fridge for about 30 minutes.
Light the side burner on the barbeque, and heat the oil over high heat in a large deep pan or wok. After 5–6 minutes test the temperature by placing the handle end of a wooden spoon into the oil. If it bubbles at the end of the handle then it's ready for you to start cooking.
Take the batter out of the fridge and give it a little whisk. Put the plain flour, seasoned with salt and pepper, into another bowl. Coat one fi sh fi llet with the seasoned fl our, holding it by the tail end, then place it into the batter so that it's well covered on both sides. Then place it gently and slowly into the hot oil, holding it for a few seconds before dropping it in to prevent the fish from sticking to the sides or to another piece of fish. Repeat with a couple more pieces but don't crowd the pan! When the fish is golden brown (you may have to turn it over a couple of times) use a small fish strainer or tongs to pick it up and place it into a wicker bowl with some paper towels in it to absorb any excess oil.
Serve immediately with lemon wedges and your favourite salad, chips or potato wedges!
