Crispy masala fish with potato wedges

By admin
10 February 2012

The masala gives the fish a wonderful flavor.

Serves 6


6 thick, white fish fillets

fresh lemon juice

salt and freshly ground black pepper to taste

Oil for deep frying


375 ml (1 ½ c) cake flour

2 ml (1/2 t) salt

5 ml (1 t) fish masala

1 can (340 ml) beer

Season the fish well with fresh lemon juice, then with salt and pepper.

Chill until needed.

Pour the oil into a deep pan or saucepan and heat until hot.

For the batter, mix the flour, salt and fish masala well.

Add the beer and beat until smooth.

Dip the fish fillets in the batter, making sure the whole fish fillet is covered.

Lower the fish carefully into the hot oil and fry until golden brown and crisp on both sides.

Remove fish from the pan and put on paper towels to drain.

Serve with chips or oven-baked potato wedges, lemon wedges and tartare sauce or garlic mayonnaise.

Photo: Misha Miles

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