Fried fish with beer-tempura

Fried fish with beer-tempura


10 people made this

About this recipe: Tempura is a crispy Japanese frying batter made with egg, flour and carbonated water. It works just as well with beer instead of water. I used a bitter, but you can use your favourite kind of beer.

Krenzlich London, England, UK

Serves: 4 

  • oil, for deep frying
  • 1 egg
  • 240ml cold beer
  • 200g plain flour, sifted
  • 1 teaspoon dried sage
  • salt and pepper, to taste
  • 1kg cod fillets, thickly sliced
  • 2 limes, quartered

Prep:5min  ›  Cook:7min  ›  Ready in:12min 

  1. Heat oil in a deep fryer or a deep saucepan to 190 C.
  2. In a medium bowl whisk together egg and cold beer. Sift in flour and beat until smooth. The batter should be quite runny. Season with sage, salt and pepper.
  3. Dip cod pieces into batter and put immediately into the hot oil.
  4. Fry for 5 to 7 minutes, depending on the thickness of the fillets, until they are golden brown and float on top.
  5. Drain the fried fish on kitchen paper and serve hot with limes and your favourite dipping sauce.

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