Name: Spiced beer-battered fish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup self-raising flour; 1 tablespoon mild paprika; 1 egg, lightly whisked; 375 millilitre can cold beer; vegetable oil, to deep-fry; 4 firm white fish fillets, thawed, cut in half lengthwise; bought tabouli and lemon wedges, to serve

Ingredients

1 1/2 cup self-raising flour

1 tablespoon mild paprika

1 egg, lightly whisked

375 millilitre can cold beer

vegetable oil, to deep-fry

4 firm white fish fillets, thawed, cut in half lengthwise

bought tabouli and lemon wedges, to serve

Method

1.Place flour and paprika in a large bowl. Add egg; gradually whisk in beer until a smooth batter forms.

2.Pour oil into a large heavy-based saucepan to reach a depth of 10cm. Heat over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil).

3.Dip fish, piece by piece, into batter. Let any excess run off. Deep-fry fish, in batches, for 3 minutes or until golden brown and cooked. Using a slotted spoon, transfer fish t paper towels.

4.Reheat oil between batches if necessary. Serve fish with tabouli and lemon wedges.

Don’t reuse oil after frying fish, as it will taste fishy. Don’t pour cooking oil down the sink. Cool completely, then place in a disposable plastic container. Discard with the rubbish.
Note

Woman's Weekly Food

Ingredients

Method

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