Beer Batter Fish
Beer Battered Fish made with fresh Hake fillets dipped in seasoned beer batter and fried until golden brown and crispy, EASY to make and ready in only a few minutes!
Active Time: 30 mins | Total Time: 60mins | Serves: 8
- 1,9 litres of vegetable oil for frying
- 8 fish fillets (Hake or Kingklip)
- salt and pepper to taste
- 1 cup all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 egg, beaten
- 1 can or bottle of beer (350ml)
Heat oil in a deep fryer or cast iron pot to 185 degrees C. Rinse fish, pat dry, and season well with salt and pepper.
Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
Optionally for extra thick and crispy batter pre-dip your dry fillets in flower before dipping in batter.
Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once until both sides are golden brown. Drain on paper towels, and serve warm with a squeeze of lemon juice.