On the weekend I went home to the lovely Hawke’s Bay. Always a pleasure and never a chore, I love visiting all my friends and family, and wherever possible eating as much delicious food as possible. I had the good fortune of some colleagues accompanying me and then going one step beyond and fishing with my Dad. A successful day out on the water saw a great haul of fish and stacks of delicious meals ahead for all of us. I thought I’d mix it up and try make a beer batter to go with the fish – it’s hard to get more Kiwi than a solid dose of Fish’n’Chips. The beer batter itself is actually really easy – just choose a beer that tickles your fancy, and get pouring. It pays to use a firm white fish – for example terakihi works well, just so that it doesn’t dissolve in the pan as you fry. This recipe is just for the beer batter, and the fish goes great served with chips and/or salad.
- 2 c self-raising flour
- 2 eggs, beaten
- 1 bottle beer
- oil for frying (try keep it neutral if possible)
- Put the flour into a bowl and whisk to combine.
- Gradually add in the beer until the batter is mostly smooth. Lumps don’t matter – they will go yum when fried.
- Season with salt and pepper.
- Cover and refrigerate for 30 minutes.
- Add oil to the pan so that the bottom of the pan is at least covered.
- Heat oil until it is extremely hot.
- Season the fish with salt and pepper.
- Dip the fish into the batter to coat, draining any excess liquid.
- Fry for a few minutes on each side until golden brown and the batter is cooked through.
- Serve with lemon wedges, and chips and/or salad.