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Ginger Beer Battered Fish

Tangy and fluffy fried beer-battered fish.


4 chunky fish fillets (Cod, Haddock, etc) skinless and boneless
A pinch of salt and ground black pepper
225g plain flour
2 tsp baking powder
1 tbsp of flavourless oil
A pinch of cayenne pepper
300ml ginger beer
An additional handful of flour and a pinch of salt & black pepper


Season the fish with a little salt and black pepper. Cover and chill for 10 minutes.
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.
Continue to stir the mixture until it resembles double cream.
Leave to stand for 30 minutes.
Heat the oil over a medium heat, allowing the oil to heat up to 160 C.
Put the additional handful of flour and salt/pepper on a plate and coat each fillet in the seasoned flour, shaking off any excess.
Give the batter a stir. Dip and coat each fillet, ensuring any excess is allowed to drip off.
Fry for approximately 5 minutes, depending on the thickness of the fillets, until the batter is golden, dark and crisp. Lift out with a slotted spoon and drain on kitchen paper.

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