Beer batter fish with salsa

By admin
16 September 2014

This light batter seems custom-made for fish but it’s equally delicious as a coating for vegetables or chicken strips.

Serves 6-8 Preparation: 20 min Chilling: 30 min Cooking: 20 min

375 ml (1½ c) self-raising flour

1 egg, lightly whisked

375 ml (1½ c) beer

oil for deep-frying

8 baby hake

flour for coating


1 can (400 g) whole cherry tomatoes

2 green chillies, chopped

2 garlic cloves

3 spring onions

15 ml (1 T) olive oil

30 ml (2 T) red wine vinegar

5 ml (1 t) mixed dried herbs

handful of fresh coriander, chopped

salt and pepper


1 lemon

mashed potatoes

1 Put the self-raising flour and whisked egg in a mixing bowl. Slowly add the beer while whisking to form a smooth batter. Chill in the fridge for 30 minutes.

2 Half-fill a large pot with oil and place over medium heat.

3 Roll the fish in the flour to coat and shake off any excess.

4 Lightly whisk the batter to ensure it’s mixed.

5 Working in batches, dip each fish in the batter and let the excess drop off. Lay the fish gently in the hot oil. Cook until golden brown. Drain on paper towels and continue with the rest of the fish.

6 Salsa: Blitz all the ingredients in a food processor or blender until the mixture has the desired consistency.

7 To serve: Quarter the lemon and serve the fish with the lemon wedges, tomato salsa and mashed potatoes.

-Hope Malau

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