Beer Battered Fish
The secret to really great beer battered fish is to keep all the ingredients super cold. This helps keep the batter light while mixing it together at the last minute ensures that the fizzy beer keeps the mix airy.
Mix together the flour, baking powder, smoked paprika and salt in a large bowl, then put into the freezer until ready to use.
Heat the oil in a fryer or large saucepan to 180°C (it’s ready when a cube of bread dropped into the oil takes around 10 seconds to become golden).
Take the bowl of flour from the freezer and stir through the beer, but don’t over-mix the batter; those little lumps will help give the fish a good crust.
Dip the fish in the batter and coat well, then lower into the hot oil. Be careful to not crowd the pot; cook the fish in batches. Cook for 2 mins, then gently flip over in the oil to brown the other side. Remove with a slotted spoon and drain on paper towels.
Serve with the spiced potato wedges, a wedge of lemon, a salad and, of course, some more beer!
1½ cups plain flour
½ tsp baking powder
½ tsp La Chinata sweet smoked paprika
½ tsp salt
oil for frying
1 x 330ml Hapi Daze Garage Project beer, chilled
4 fish fillets
lemon wedges for serving