Ginger beer battered fish fillets

    45 min

    This tangy and fluffy beer-battered fish melts in the mouth and packs a punch for good measure.


    17 people made this


    • 4 chunky fish fillets (cod, haddock, etc.)
    • salt and pepper
    • 225g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon neutral cooking oil
    • 1 pinch cayenne pepper
    • 300ml ginger beer
    • flour for coating

    Prep:10min  ›  Cook:5min  ›  Extra time:30min resting  ›  Ready in:45min 

    1. Season the fish with a pinch of salt and black pepper. Cover and chill for 10 minutes.
    2. Sift the flour in a bowl and add the baking powder, cayenne pepper, oil, ginger beer an additional pinch of salt and a little black pepper, stirring as you add each ingredient.
    3. Continue to stir the mixture until it resembles double cream.
    4. Leave to stand for 30 minutes.
    5. Heat the oil over a medium heat, allowing the oil to heat up to 160 C.
    6. Put an additional handful of flour and salt and pepper on a plate and coat each fillet in the seasoned flour, shaking off any excess.
    7. Give the batter a stir. Dip and coat each fillet, ensuring any excess is allowed to drip off.
    8. Fry until the batter is golden, dark and crisp, approximately 5 minutes, depending on the thickness of the fillets, Lift out with a slotted spoon and drain on kitchen paper.

    See it on my blog

    Yasmin Hunt-Bhamia

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