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  • Mar 24th 2011
  • 0 comment


  • 1 cup (250ml) chilled light beer
  • ¾ cup (100g) plain flour
  • 2 tsp salt
  • Freshly ground black pepper to taste
  • 3L oil for deep frying such as sunflower oil, rice bran oil etc.
  • 6 large new potatoes, cut into wedges
  • Extra ½ cup plain flour
  • 4 x 150g white bones fillets of your favourite fish such as flathead tails, ocean perch, bream etc. – lightly patted dry with paper towel
  • Lemon wedges to serve


  1. Place the beer, flour, salt and pepper into the blender jug and cover. Select speed 3 (Mix) and process for about 6 seconds or until smooth. Pour batter into a shallow dish and set aside.
  2. Pour the oil into a heavy based saucepan and heat over a medium high heat until hot. Cook the potatoes for about 10 minutes or until lightly golden. Drain and set aside.
  3. Place the extra flour onto a plate. Lightly cover each fish fillet in flour, shaking off any excess.
  4. Quickly dip the fish into the batter and immediately place into the hot oil. Cook in batches for about 3 minutes or until crisp and golden. Drain on paper towel and serve with the chips and lemon wedges.


  • The correct temperature for deep frying is 180C (160C fan forced). For ease use a cooking thermometer.
  • Moist boneless fish fillets are best for deep frying and of an even thickness.
  • Keep the beer chilled it will add a light texture to the batter.