Ingredients for Aussie Beer Batter Fish
- 1 lb firm white fish fillets (cod, haddock, or snapper)
- 1/4 cup cornflour
- Plain Flour
- Salt And Pepper
- 1 cup beer (lager or pale ale recommended)
- Approximately 2 cups vegetable oil
How to Make Aussie Beer Batter Fish
- Dust fish fillets (about 1 lb) lightly with 1/4 cup cornflour, shaking off any excess.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gradually add 1 cup of your favorite beer to the flour mixture, whisking constantly until you achieve a smooth, slightly thick batter. Let the batter rest for 5 minutes.
- Dip each fish fillet into the batter, ensuring it's fully coated. Gently shake off any excess batter.
- Heat about 1 inch of vegetable oil (approximately 2 cups) in a large skillet or deep fryer to 350°F (175°C). Carefully place the battered fish fillets into the hot oil, ensuring not to overcrowd the pan.
- Fry for 3-4 minutes per side, or until the batter is golden brown and the fish is cooked through. Avoid moving the fish around too much during cooking.
- Remove the cooked fish from the oil and place it on a wire rack or plate lined with paper towels to drain excess oil.
- Serve immediately with lemon wedges, tartare sauce, and hot chips (fries) for a truly authentic Aussie experience!
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
2g
Carbs
16g
