Fish in mustard beer batter with sweet potato chips

By Drum Digital
11 February 2014

And when coating the fish, allow excess batter to run off so it’s not too thick.

Make sure the fish fillets aren’t too thick so the fish is cooked by the time the batter is crisp and golden.

Serves 4

Chilling: 1 hour

Preparation: 15 min

Cooking: 20 min


2 sweet potatoes, peeled

10 ml (2 t) chilli powder

2 ml (½ t) cayenne pepper

2 ml (½ t) ground cumin

salt and pepper


500 ml (2 c) flour

15 ml (1 T) baking powder

salt and pepper

45 ml (3 T) Dijon mustard

1 can (440 ml) milk stout beer

4 hake fillets


oil for deep-frying

1        Sweet potato chips: Using a vegetable peeler or knife, cut the sweet potatoes into thin slices. Put into a bowl of cold water and chill for 1 hour.

2        Meanwhile, combine the chilli powder, cayenne pepper, cumin, salt and pepper and set aside.

3        Fish: In a large bowl mix the flour, baking powder, salt, pepper and Dijon mustard. Add the beer, whisking until the batter is smooth. Chill in the fridge for 30 minutes.

4        To cook: Heat oil for deep-frying in a large pot (see tip).

5        Drain the sweet potatoes and pat dry with paper towels. Dip in the chilli powder mixture and fry in the hot oil in batches for 3 minutes or until golden. 6        Dip the fish fillets into the batter and allow the excess to run off. Gently slip the fish into the hot oil. Allow to cook for 5 minutes, turn and cook for another 5 minutes. Drain on paper towels. Tip: Make sure the pot is big enough for the fish fillets to fit wellor they will curl up.

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