Crispy Fish Batter

Ingredients

• 1.150 gram self-raising flour
• 2.salt, pinch
• 3.1 egg
• 4.250 millilitre beer

Method

1. 1.Combine all ingredients. Dip fish fillets into the batter before deep frying.
2. 2.The oil should be hot but never smoking, around 190–200°C. Cook only a few pieces at a time and fry until golden.
3. 3.Resting the uncooked fish with the batter on can help it adhere better to the fish.

Notes

• From the 'Plates' SA cookbook by Ann Wise.
• Card note: 'The self-raising flour and beer help give a light batter.'
• The cook time is not included here as it depends on the thickness of the fish fillets.